三种常见枸杞子中多糖提取方法研究进展  

Research Progress on Extraction Methods of Polysaccharide from Three Varieties of Chinese Wolfberry

作　　者：王梓轩 李娅琦 郭慧清[1] 张泽坤[1] 卫亚洁 马长华[1] WANG Zi-xuan;LI Ya-qi;GUO Hui-qing;ZHANG Ze-kun;WEI Ya-jie;MA Chang-hua(School of Chinese Materia Medica of Beijing University of Chinese Medicine,Beijing 100102,China)

机构地区：[1]北京中医药大学中药学院,北京100102

出　　处：《食品研究与开发》2019年第1期207-213,共7页Food Research and Development

摘　　要：系统综述3种常见枸杞,即新疆枸杞、黑果枸杞和宁夏枸杞中枸杞多糖提取方法,包括浸提法、超声提取法、酶提取法,微波提取法4种常规方法及高压脉冲电场提取法,高速剪切技术辅助提取法,超声辅助亚临界水提取法3种新方法。重点归纳、比较并分析了各种方法的工作原理、优缺点和提取工艺参数,以期为不同枸杞子多糖的充分利用提供参考。The extraction methods of polysaccharides from three varieties of Chinese wolfberry(L.dasystemum Pojark.,Lycium ruthenicum Murr.and Lycium barbarum L.)were systematically summarized.The methods include four traditional methods(soaking extracting method,ultrasonic assisted extraction,enzyme assisted extraction and microwave assisted extraction method)and three new methods(high intensity pulsed electric field,high-speed shear dispersing emulsifier and ultrasonic assisted subcritical water extraction).The working principles,advantages,disadvantages and technological parameter of various methods were mainly summarized,compared and analysed to provide reference for the full utilization of polysaccharides from varieties of Chinese wolfberry.

关 键 词：枸杞多糖 新疆枸杞 黑果枸杞 宁夏枸杞 提取方法 研究进展 

分 类 号：TQ281[化学工程—有机化工]