摘要
提出了一种超声波辅助水提取枸杞多糖的工艺。以枸杞子为原料,用正交设计和单因子实验方法考察了提取温度、时间、料液比对提取率的影响。料液比对提取率影响最大,其次是提取时间,温度的影响最小。超声水提取初始温度以室温为宜,每步超声提取20min,料液比选为1∶3,采取四次提取,用可见紫外光谱确证提取的枸杞多糖和粗色素,其收率分别达10%和17.2%。以DEAE-纤维素离子交换层析法对多糖加以分级,再经葡聚糖凝胶柱层析脱盐处理,得到了5个单一的多糖,并通过聚丙烯酰胺葡聚糖凝胶柱层析和红外光谱检测得到确证。
An ultrasonic- assisted water- extraction technology of Lycium barbarum polysaccharides was developed.The effects of extraction temperature, time and material/liquid ratio on the extraction ratio of Lycium barbarum polysaccharides were investigated by using orthogonal design and single gene test method with medlar fruit as raw material. The material/liquid ratio was the most effecting factor for the extraction ratio of Lycium barbarum polysaccharides, extraction time was in the next place, and temperature effect was least. Beginning extraction at room temperature, material/liquid ratio of 1：3 （m/v） and four steps ultrasonic extraction （20min for each step） were used.The produced Lycium barbarum polysaccharides and wide coloring matter were validated by using visible- violet spectra, with extraction ratio of 10% and 17.2%, respectively. Lycium barbarum polysaccharides were fractioned based on separation with DEAE-fibrin ion exchange layer column, and followed by isolation on sephadex column for taking off salt.The five single Lycium barbarum polysaccharides were isolated on polyacrylamide sephadex column and validated by using infrared spectra.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期230-233,共4页
Science and Technology of Food Industry
基金
河北省自然科学基金(B2005000100)。
关键词
枸杞多糖
超声波
水提取
分级纯化
Lycium barbarum polysaccharides
ultrasonic
water- extraction
fractionation purification
