枸杞黄芪复合多糖多种提取方法的比较  

Comparison of Study on Extraction Strategies for Complex Polysaccharides from Lycium barbarum and Astragalus membranaceus

作　　者：盖永强 蓝天婵 张乐宏 郑卓琦 朴美子[1] 李岩[1] GAI Yongqiang;LAN Tianchan;ZHANG Lehong;ZHENG Zhuoqi;PIAO Meizi;LI Yan(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109

出　　处：《食品工业》2022年第8期78-81,共4页The Food Industry

基　　金：青岛农业大学高层次人才科研基金项目(663-1118006);青岛农业大学大学生创新创业训练项目(2021521,2021522)。

摘　　要：以红枸杞、黑枸杞和黄芪为原料,制备红枸杞黄芪混合物与黑枸杞黄芪混合物,通过热提法、超声波法、酶法(果胶酶和纤维素酶)及其联合法提取红、黑枸杞黄芪混合物中的复合粗多糖,利用苯酚硫酸法测定其中多糖含量和多糖得率并进行比较。结果表明,最佳提取方法为超声波与果胶酶联合提取法,即加酶量0.4%、超声波处理70 min、超声温度45℃、超声功率350 W、工作频率80 kHz,多糖得率分别能达到23.29%和18.77%。The complex crude polysaccharides form red Lycium barbarum-Astragalus membranaceus mixture and black Lycium barbarum-Astragalus membranaceus mixtures respectively were prepared by thermal,ultrasonic,enzymatic(pectinase and cellulase)and their combined methods.The content and extraction efficiency of polysaccharides were determined by phenol-sulfuric acid method.The results showed that the best extraction method was the combined extraction protocol of ultrasonic and pectinase,namely the amount of enzyme 0.4%,ultrasonic treatment time 70 min,ultrasonic temperature 45℃,ultrasonic power 350 W and working frequency 80 kHz,and the extraction efficiency of polysaccharides could reach 23.29%and 18.77%,respectively.

关 键 词：枸杞 黄芪 多糖 提取方法 

分 类 号：R284.2[医药卫生—中药学]