五味子粗多糖提取工艺的研究  

Study on the Extraction Technology of Polysaccharide from Schisandra

作　　者：李巧云[1] 居红芳[1] 翟春[1] 

机构地区：[1]常熟高等专科学校化学系,江苏常熟215500

出　　处：《食品科学》2004年第5期105-109,共5页Food Science

摘　　要：本文对五味子中可溶性粗多糖的提取工艺进行了研究,通过单因素试验和L9(33)正交试验,研究了料液比、温度、时间对多糖提取率的影响,结果显示温度和料液比是影响多糖提取率的主要因素,最佳工艺为料液比1:25,温度100℃,时间4h,在最佳提取工艺时,五味子的多糖提取率为5.38%。对常用的醇析方法进行改进,在传统Sevag法除蛋白的基础上采用Sevag法结合酶法除蛋白,大大缩短了除蛋白时间,又用改良的蒽酮—硫酸法测定多糖含量。The paper studied the extraction of polysaccharide in Schisandra. Single factor test and orthogonal experiment designmethods L9(33) were applied to analyze the influence of the factors such as solid-liquid ratio and temperature and time on theextraction percent of the polysaccharides. Experimental results indicated that temperature and solid-liquid ratio would signifi-cantly affect the extraction percent of the soluble polysaccharides.The optimum solid-liquid ratio was: 1:25, temperature is 100℃ and the extraction time 4h.In this condition, the extraction percent of soluble polysaccharides in Schisandra was 5.38%. Inaddition, the traditional method of polysaccharides precipitated with alcohol was improved. And Sevag method combined withenzyme method based on traditional Sevag method to eliminate protein was adopted. This method greatly decreased the time ofeliminating protein. Also polysaccharide was assayed by improval anthroic ketone-sulphuric acid method.

关 键 词：五味子 粗多糖 提取工艺 单因素试验 正交试验 提取率 中药材 

分 类 号：R284.2[医药卫生—中药学] R282.71[医药卫生—中医学]