西洋菜中多糖提取工艺研究  

Optimization of Extraction Procedure of Polysaccharide in Nasturtium Officinale

作　　者：武芸[1,2] 丁莉[1,2] 赵黎明[2] 

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]生物资源保护与利用湖北省重点实验室(湖北民族学院),湖北恩施445000

出　　处：《湖北民族学院学报（自然科学版）》2015年第1期91-94,共4页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：湖北省自然科学基金项目(2014CFB615);湖北省教育厅科学技术研究项目(D20141903);2013年湖北省战略性新兴(支柱)产业人才培养(生物工程)项目

摘　　要：以西洋菜为原料,采用不同的提取温度、料液比、提取次数和提取时间进行单因素试验提取西洋菜多糖,然后在此基础上采用4因素3水平正交试验对提取条件进行优化.结果表明:提取时间对西洋菜多糖得率影响存在着显著差异(P<0.05),提取次数的影响呈极显著性差异(P<0.01),提取温度的影响呈极显著性差异(P<0.01),但料液比对西洋菜多糖得率的影响不显著.因此,西洋菜多糖提取的最优工艺参数为:提取次数为3次,西洋菜与提取液的比例为1∶25,在60℃条件下提取2 h较为理想,为西洋菜的深加工和综合开发利用提供技术支撑.This experiment used Nasturtium officinale as testing material,extracting polysaccharide under the conditions of different temperatures and solid-liquid ratios for several times,and with different extraction times.First a single-factor test,then an optimized orthogonal test of four factors and three levels,were carried out.Results showed that： there were obvious changes in the percent of extraction of polysaccharide when the extracting times and the extracting temperature of the extracting fluids were adjusted（P 0.01）,the extracting time also show significance on acquisition rate（P 0.05）,but effects of different solid-liquid ratios on it are not obvious.Therefore,the optimal conditions for extraction polysaccharide from Nasturtium officinale were： extracting temperature 60℃,3 times of extraction,the extraction ratio of Nasturtium officinale to extract being 1∶ 25,and 2 hours of extracting time.This study can provide technical support for deep processing and comprehensive utilization of Nasturtium officinale.

关 键 词：西洋菜 多糖 提取工艺 正交试验 

分 类 号：TS201[轻工技术与工程—食品科学]