超声波法提取柳蒿芽多糖及其工艺优化  

Ultrasonic extraction of polysaccharides from Artemisia integrifolia L.and optimization of its process

作　　者：宋瑞祥 高亚军 赵雪 贡永鹏 崔艳艳 Song Ruixiang;Gao Yajun;Zhao Xue;Gong Yongpeng;Cui Yanyan(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127;College of Food Science and Engineering,Tonghua Normal College,Tonghua 134000;Jilin Changbai Mountain Edible Plant Resources Development Engineering Center,Tonghua 134000)

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]通化师范学院食品科学与工程学院,通化134000 [3]吉林省长白山食用植物资源开发工程中心,通化134000

出　　处：《粮食与食品工业》2024年第1期23-29,共7页Cereal & Food Industry

基　　金：江苏省高等学校自然科学研究面上项目(19KJB550002),通化师范学院非师范专业学生创新训练项目(CS2023114)。

摘　　要：柳蒿芽是长白山地区常见的药食同源植物,活性成分多样。为了优化柳蒿芽多糖的超声波提取过程,本研究采用响应面法(RSM)进行实验设计和数据分析,探究了料液比、提取温度、提取时间、超声功率这四个因素对柳蒿芽多糖得率的影响,并优化确定了柳蒿芽多糖的最佳提取工艺。结果表明:在料液比(mg/L)1∶78、提取温度78℃、提取时间62 min、超声功率400 W条件下,多糖得率达28.9%。超声波法提取柳蒿芽多糖具有快速、高效和环境友好的特点,为今后柳蒿芽多糖的应用研究提供理论基础和指导。Artemisia integrifolia L.is a common medicinal and edible plant in the Changbai Mountain region,with a wide range of active compounds.In order to optimize the ultrasound-assisted extraction process of polysaccharides from Artemisia integrifolia L.,this study used response surface methodology(RSM)for experimental design and data analysis.The effects of four factors,namely solid-liquid ratio,extraction temperature,extraction time,and ultrasonic power,on the yield of polysaccharides were investigated,and the optimal extraction conditions for the polysaccharides from Artemisia integrifolia L.were determined.The results showed that under the conditions of a solid-liquid ratio of 1∶78 mg/L,extraction temperature of 78℃,extraction time of 62 minutes,and ultrasonic power of 400 W,the polysaccharide yield reached 28.9%.Ultrasound-assisted extraction of polysaccharides from Artemisia integrifolia L.has the advantages of rapid extraction,high efficiency,and environmental friendliness,providing a basis and guidance for the application research of polysaccharides from Artemisia integrifolia L..

关 键 词：柳蒿芽多糖 响应面试验 工艺优化 

分 类 号：TS201[轻工技术与工程—食品科学]