不同提取工艺对老芽菜多糖得率的影响  

Effect of Extraction Techniques on Extraction Rate of Polysaccharide from Old Spracts

作　　者：翟立公 王俊颖 杨剑婷[1] 孙永康[1] ZHAI Ligong;WANG Junying;YANG Jianting;SUN Yongkang(Anhui Science and Technology University,Fengyang 233100,China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《安徽科技学院学报》2019年第1期16-22,共7页Journal of Anhui Science and Technology University

基　　金：安徽科技学院人才引进项目(SPYJ201602);安徽省高校自然科学研究重点项目(KJ2018A0537);安徽省重点研究与开发计划项目(1804g07020158)

摘　　要：目的:研究水提和超声两种提取方法对老芽菜多糖提取的影响。方法:通过正交试验优化老芽菜多糖在热水浸提和超声波辅助提取的最佳工艺条件,并对两种提取工艺进行比较。结果:热水浸提的最佳工艺为浸提温度70℃,浸提时间1.5h,料液比1∶20,提取次数3次,多糖得率达到49.2%。超声波辅助提取的最佳工艺为提取时间20min,提取功率72W,料液比1∶20,提取次数2次,多糖得率达到58.7%。结论:超声波辅助提取老芽菜多糖的提取率是热水浸提的1.19倍。Objective:The polysaccharides from old sprouts were extracted by two methods for comparing.Methods:The extraction process of polysaccharides was optimized by orthogonal design in the methods of hot water and ultrasonic-assisted extraction,respectively.Results:The yield of polysaccharides was 49.2%under the optimized conditionof hot water extraction(extraction time of 1.5 h,extraction temperature of 70℃,water/material ratio of 20∶1,extraction of 2 times).The optimum conditions of ultrasonic-assisted extraction were confirmed as follow:the ultrasound extraction time of 20 min,ultrasound extraction power of 72 W,solid-liquid ratio of 1∶20,extraction of 2 times.The extraction yield of polysaccharides was up to 58.7%.Conclusion:The yield of polysaccharide from old sprouts under ultrasound-assisted extraction was 1.19 times higher than hot water extraction.

关 键 词：老芽菜 多糖 热水浸提法 超声波辅助提取法 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]