铁皮石斛多糖提取工艺优化及分子量分析  

Extraction Technology Optimization and Molecular Weight Analysis of Polysaccharide from Dendrobium candidum

作　　者：韩冉[1] 李卿[1] 王汝华[1] 孔宇[1] 梁增澜 张金 赵慧慧 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《农产品加工》2017年第9期28-32,共5页Farm Products Processing

基　　金：天津科技大学大学生实验室创新基金(1614A208)

摘　　要：铁皮石斛中含有较高的石斛多糖,以新鲜铁皮石斛为原料,采用酶解法和超声法提取,通过单因素试验和正交试验优化2种提取方式的工艺条件,比较其多糖得率,并对提取得到的多糖分子量进行了初步分析。结果表明,酶解提取法的最优工艺参数为提取液pH值6.0,果胶酶浓度1 500 U/L,提取温度60℃;超声辅助提取法的最优工艺参数为超声频率24 kHz,超声时间20 min,超声温度25℃。高效液相色谱分析的结果显示,超声法提取后的铁皮石斛多糖分子量高于酶解法。Dendrobium candidum contains high Dendrobium polysaccharides. In this study,fresh isused as raw material and extracted by enzymatic hydrolysis and ultrasonic method. The process conditions of two extraction methods are optimized by single factor test and orthogonal test. The molecular weight of polysaccharides is analysis. The results show that the optimum enzymatic extraction conditions are as follows pH 6.0, pectinase concentration 1 500 U/L, extraction temperature 6.0. The optimum parameters of ultrasonic assisted extraction are ultrasonic frequency 24 kHz, ultrasonic time 20 min,ultrasonic temperature 25. The results of high performance liquid chromatography show that the molecular weight of polysaccharides by ultrasonic assisted extraction is higher than that by enzymatic extraction.

关 键 词：铁皮石斛 多糖 酶解 超声 分子量 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]