内部沸腾法提取火龙果果皮多糖工艺优化
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摘要
运用内部沸腾法提取火龙果果皮多糖,考察解吸剂浓度、解吸剂用量、解吸时间、提取温度、提取时间、料液比等六个因素对火龙果果皮多糖提取率的影响,在单因素实验基础上,设计L_9(3~3)正交实验,优化火龙果果皮多糖提取工艺。结果表明内部沸腾法提取火龙果果皮多糖的最优工艺为:解吸剂浓度为80%乙醇、解吸剂用量为5 m L/g、解吸时间为15 min,提取温度为90℃,料液比为1∶25(g/m L)、提取时间为6 min。在该条件下火龙果果皮多糖提取率为5.81%。内部沸腾法提取火龙果果皮多糖的工艺条件稳定可行,并且具用时短、操作简单、无毒无污染及提取效果好等优势。
Polysaccharides from pitaya peel were extracted by inner ebullition method.To investigate the effect of extraction yield of polysaccharides from pitaya peel,the six factors of desorption agent,the amount of solvent,the time of desorption,extraction temperature,extraction time and ratio of material to solution were assayed.Based on single factor experiment,design L_9(3~3)orthogonal test,optimization of extraction process of polysaccharides from pitaya peel.The result showed that the optimum process for extracting polysaccharides from pitaya peel by inner ebullition method was:the ethanol concentration for desorption 80%,the amount of desorption reagent 5 m L/g,the time of desorption 15 min,the extraction temperature was90℃.The ratio of material to solution was 1∶25(g/m L),the extraction time 6 min.The yield of polysaccharides from pitaya peel was 5.81%.The inner boiling methods has process conditions was stable in extracting polysaccharides from pitaya peel,and has the advantage of short time,easy operation,non-toxic and pollution-free,better effect.
Polysaccharides from pitaya peel were extracted by inner ebullition method.To investigate the effect of extraction yield of polysaccharides from pitaya peel,the six factors of desorption agent,the amount of solvent,the time of desorption,extraction temperature,extraction time and ratio of material to solution were assayed.Based on single factor experiment,design L_9(3~3)orthogonal test,optimization of extraction process of polysaccharides from pitaya peel.The result showed that the optimum process for extracting polysaccharides from pitaya peel by inner ebullition method was:the ethanol concentration for desorption 80%,the amount of desorption reagent 5 m L/g,the time of desorption 15 min,the extraction temperature was90℃.The ratio of material to solution was 1∶25(g/m L),the extraction time 6 min.The yield of polysaccharides from pitaya peel was 5.81%.The inner boiling methods has process conditions was stable in extracting polysaccharides from pitaya peel,and has the advantage of short time,easy operation,non-toxic and pollution-free,better effect.
引文
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[9]王晓波,钟婵君,刘冬英,等.火龙果果皮总黄酮对油脂抗氧化作用的研究[J].食品研究与开发,2012,33(3):19-23.
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[14]曾淼洋,韦藤幼,童张法.加酸内部沸腾法提取氯化两面针碱及其纯化研究[J].高校化学工程学报,2014,28(4):719-724.
[15]陈晓光,韦藤幼,彭梦微,等.内部沸腾法提取香菇多糖的工艺优化[J].食品科学,2011,32(10):31-34.
[16]翁艳英,韦藤幼,童张法.内部沸腾法提取三七多糖的研究[J].时珍国医国药,2011,22(6):1435-1436.
[17]温拥军,蒋琼凤,郭浪.响应面法优化内部沸腾法提取三七多糖[J].食品工业科技,2013,34(23):260-263.
[18]许英伟,肖小年,刘剑青,等.响应面法优化内部沸腾法提取生米藠头多糖[J].南昌大学学报:理科版,2012,36(5):449-452.
[19]蔡锦源,许金蓉,孙松,等.响应面法优选火龙果多糖的微波提取工艺研究[J].河南工业大学学报:自然科学版,2015,36(3):65-70.
[20]张淑杰,康玉凡.天然活性多糖研究进展[J].食品工业科技,2017,38(2):379-382,389.
[21]马钊,李景明,李丽梅,等.洋葱多糖提取工艺的研究[J].食品工业科技,2005,26(5):98-99.
[2]杨志娟,曾真,吴晓萍.火龙果果皮原花青素提取纯化及定性分析[J].食品科学,2015,36(2):75-79.
[3]Dong C X,Hayashi K,Mizukoshi Y,et al.Structures of acidic polysaccharides from Basella rubra L.and their antiviral effects[J].Carbohydr Polym,2011,84(3):1084-1092.
[4]Zhang M,Cui S W,Cheung P C K,et al.Antimumor polysaccharides from mushrooms:A review on their isolation process,structural characteristics and antitumor activity[J].Trends Food Sci Tech,2007,18(1):4-19.
[5]Majdoub H,Mansour M B,Chaubet F,et al.Anticoagulant activity of a sulfated polysaccharide from the green alga Arthrospira platensis[J].Biochim Biophys Acta,2009,1790(10):1377-1381.
[6]Luo Q,Sun Q,Wu L S,et al.Structural characterization of an immunoregulatory polysaccharide from the fruiting bodies of Lepista sordida[J].Carbohydr Polym,2012,88(3):820-824.
[7]黄梅华,何全光,淡明,等.火龙果果皮乳酸菌发酵产品体外抗氧化能力研究[J].食品工业科技,2017,38(17):70-74,79.
[8]王雪,丁金龙,黄苇,等.火龙果果皮中果胶的提取及其结构研究[J].中国食品添加剂,2015(3):102-106.
[9]王晓波,钟婵君,刘冬英,等.火龙果果皮总黄酮对油脂抗氧化作用的研究[J].食品研究与开发,2012,33(3):19-23.
[10]马冰雪,潘腾,任中清,等.火龙果果皮花青素提取工艺研究[J].北京农业,2013(12):213-215.
[11]张玉锋,孙丽平,庄永亮,等.火龙果果皮中膳食纤维含量及其物理化学特性[J].食品科学,2012,33(19):164-167.
[12]刘倩倩.超声波辅助提取火龙果果皮中水溶性膳食纤维工艺研究[J].食品工业科技,2015,36(18):257-260,266.
[13]郑韵英,童张法,韦滕幼.内部沸腾法提取银叶树叶中总黄酮的研究[J].广西大学学报:自然科学版,2013,38(3):527-531.
[14]曾淼洋,韦藤幼,童张法.加酸内部沸腾法提取氯化两面针碱及其纯化研究[J].高校化学工程学报,2014,28(4):719-724.
[15]陈晓光,韦藤幼,彭梦微,等.内部沸腾法提取香菇多糖的工艺优化[J].食品科学,2011,32(10):31-34.
[16]翁艳英,韦藤幼,童张法.内部沸腾法提取三七多糖的研究[J].时珍国医国药,2011,22(6):1435-1436.
[17]温拥军,蒋琼凤,郭浪.响应面法优化内部沸腾法提取三七多糖[J].食品工业科技,2013,34(23):260-263.
[18]许英伟,肖小年,刘剑青,等.响应面法优化内部沸腾法提取生米藠头多糖[J].南昌大学学报:理科版,2012,36(5):449-452.
[19]蔡锦源,许金蓉,孙松,等.响应面法优选火龙果多糖的微波提取工艺研究[J].河南工业大学学报:自然科学版,2015,36(3):65-70.
[20]张淑杰,康玉凡.天然活性多糖研究进展[J].食品工业科技,2017,38(2):379-382,389.
[21]马钊,李景明,李丽梅,等.洋葱多糖提取工艺的研究[J].食品工业科技,2005,26(5):98-99.
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