超声波辅助提取新疆香梨多糖的工艺研究  

Study on Ultrasound-Assisted Extraction of Polysaccharides from Fragrant Pears in Xinjiang

作　　者：李文宇 王茜[1] 沈静[1] 刘梦文 贺诗茹 阿依努尔·白克热 肖辉[1] LI Wen-yu;WANG Qian;SHEN Jing;LIU Meng-wen;HE Shi-ru;Ainur baikere;XIAO Hui(School of Public Health,Xinjiang Medical University,Urumqi 830000,Xinjiang,China)

机构地区：[1]新疆医科大学公共卫生学院,新疆乌鲁木齐830000

出　　处：《食品研究与开发》2023年第4期136-142,共7页Food Research and Development

基　　金：自治区创新环境(人才、基地)建设专项—科技创新基地建设(资源共享平台建设)(PT2018);全民营养科研基金(CNS-NNSRG2019-96)。

摘　　要：为探究新疆香梨多糖最优提取工艺及新疆不同地区香梨多糖提取率的差异,该研究以新疆11个采样点的香梨为原料,采用超声波辅助法提取香梨多糖。考察液料比、提取时间、提取温度、乙醇浓度4个单因素对香梨多糖提取率的影响,并通过响应面试验设计得出最优提取工艺条件。香梨多糖最优的提取工艺为液料比4∶1(mL/g)、超声时间53 min、超声温度48℃、乙醇浓度95%,在最优条件下香梨多糖的提取率为3.45%。在该条件下,新疆11个采样点香梨多糖提取率排序为库尔勒市哈拉苏>库尔勒市区>库尔勒市沙依东>和田市皮山>喀什市巴楚>阿克苏市沙雅>库车市区>喀什市叶城>和田市区>阿克苏市区>喀什市莎车。This study aims to explore the optimal parameters for extraction of polysaccharides from fragrant pear in Xinjiang and yield of polysaccharides from fragrant pears in different regions of Xinjiang.To be specific,polysaccharides in fragrant pears from 11 areas in Xinjiang were extracted by ultrasound-assisted extraction.The effect of liquid-to-material ratio,ultrasonic time,ultrasonic temperature,and ethanol concentration on the yield of polysaccharides was observed,and response surface experiment was carried out to determine the optimal extraction process.The result showed that the optimal extraction process was liquid-to-material ratio of 4∶1(mL/g),extraction time of 53 min,temperature of 48℃,and 95%ethanol.Under the optimal conditions,the yield of the polysaccharides was 3.45%.Under the conditions,the yield of polysaccharides from fragrant pears in different areas followed the order of Halasu,Korla>downtown area of Korla>Shayidong,Korla>Pishan,Hotan>Bachu,Kashi>Shaya,Aksu>downtown area of Kuqa>Karghalik,Kashi>downtown area of Hotan>downtown area of Aksu>Shache,Kashi.

关 键 词：香梨 多糖 超声波辅助提取 工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]