西山焦枣多糖的超声辅助法提取工艺和抗氧化研究  

A Study of Ultrasonic Extaction Process of Polysacchrides from Xishan Dates in ChiZhou

作　　者：刘静 汪雨 黄劲松[2] 郭军[2] Liu Jing;Wang Yu;Huang Jingsong;Guo Jun(Suzhou Food and Drug Inspection and Testing Center, Suzhou, Anhui 234000;Department of Chemistry and Material Engineering, Chizhou University, Chizhou Anhui 247000)

机构地区：[1]宿州市食品药品检验检测中心,安徽宿州234000 [2]池州学院化学与材料工程学院,安徽池州247000

出　　处：《池州学院学报》2019年第3期24-28,共5页Journal of Chizhou University

基　　金：池州学院自然科学研究项目(2016ZR014);安徽高校自然科学研究项目(KJ2015A282)

摘　　要：为了进一步开发我国传统食品的功能成分,以池州西山焦枣为研究对象,在超声条件下探讨了焦枣多糖的提取条件,采用单因素和三水平四因素正交表L9(34)设计实验,优化了提取条件,经分析计算确定枣多糖的最佳工艺提取条件:温度90 ℃,超声功率90w,浸提时间25min,料液比1:30,提取2 次,枣多糖的产率可达到5.58mg/L;经红外光谱图分析,枣多糖为β吡喃葡聚糖。In order to explore the functional component of traditional Chinese food, the polysaccharide is extract? ed by ultrasonic from Xishan dates.The influence factors of temperature,extraction time,ratio of material to solu? tion,the power of ultrasonic on the extraction ratio are investigated by means of orthogonal experiment of the four factors and three levels orthogonal table L9(34), The results shows that the optimum conditions with the extraction ratio reaches 5.58mg/L with 2 times extraction, the temperature is 90 ℃,the time is 25 min,the ratio of material to solution is 1:30,the power of ultrasonic is 90W. The polysaccharide is β-pyran glucan with analysis of infrared spectrogram.

关 键 词：西山焦枣 多糖 超声波 抗氧化 

分 类 号：O645[理学—物理化学]