超声辅助提取麻竹笋多糖  

Optimization of ultrasound-assisted extraction of polysaccharides from Dendrocalamus latiflorus shoots

作　　者：郑炯[1,2,3] 吴金松[1] 阚建全[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715 [3]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品与发酵工业》2015年第5期203-208,共6页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金项目(XDJK2013C131)

摘　　要：以麻竹笋为原料,在单因素试验的基础上,通过响应面法优化超声波辅助提取麻竹笋多糖工艺。结果表明:最佳提取工艺条件为超声时间29 min、超声功率400 W、超声温度55℃;在此条件下多糖提取率预测值为2.51%,验证值为2.49%,与预测值接近。对提取的多糖进行红外光谱分析,结果表明:提取的麻竹笋多糖具有一般多糖在红外光谱中的特征性结构,说明超声波辅助提取成分为麻竹笋多糖物质。Dendrocalamus latiflorus shoots as raw material,the ultrasound-assisted extraction of polysaccharides was optimized through response surface methodology( Box-Behnken central composite method) on the basis of single factor experiments. The results showed that the optimum extraction conditions as followings: ultrasonic time was29min; ultrasonic power was 400W; ultrasonic temperature was 55℃. The predictive value of polysaccharide extraction rate was 2. 51% under this condition; the verification value was 2. 49%,which was closed to the predicted value. The extraction deproteinized,dialysis and spectroscopy infrared,the result showed Dendrocalamus latiflorus shoots polysaccharide had a characteristic structure of general polysaccharide in the infrared spectrum,which showed that extracts was polysaccharide substance.

关 键 词：麻竹笋多糖 超声辅助提取 响应面法 工艺优化 红外光谱 

分 类 号：TQ281[化学工程—有机化工]