摘要
为探明燕山板栗多糖的最佳提取工艺,采用单因素试验和正交试验确定了盐酸提取法和微波提取法提取板栗多糖的最佳条件,并采用苯酚-硫酸法和高效液相色谱法比较了两种提取方法在多糖得率和分子量分布上的差异。结果表明:盐酸提取法提取板栗多糖的最佳工艺为:盐酸浓度为0.72 mol/L,提取时间为40 min,提取温度为70℃,提取剂用量为20 m L/g,多糖得率为18.66%±2.54%;微波提取法提取板栗多糖的最佳提取工艺为:提取时间为50 s,微波强度为800 W/g,提取剂用量为30 m L/g,多糖得率为11.87%±0.87%;在最佳条件下盐酸提取法可显著提高板栗多糖得率,且分子量测定结果显示盐酸提取法对板栗多糖的降解作用小。因此,两种提取方法中,盐酸提取法是燕山板栗多糖提取工艺的较优方法。
A single-factor experiment and an orthogonal test were employed to determine the optimum conditions to extract polysaccharide from Yanshan chestnut by hydrochloric acid extraction method and microwave extraction method. Meanwhile,phenol-sulfuric acid method and High-performance liquid chromatography were used to compare the differences in polysaccharides＇ yield and their molecular weight distribution. The results showed that the optimum conditions of hydrochloric acid extraction were as follows： acid concentration 0. 72 mol / L,extraction time 40 min,extraction temperature 70 ℃,extracting agent 20 m L / g,polysaccharide yield18. 66% ± 2. 54%; while the optimum conditions of microwave extraction were： extraction time 50 s,microwave power 800 W / g,extracting agent 30 m L / g,polysaccharide yield 11. 87% ± 0. 87%. The hydrochloric acid extraction could significantly increase the yield of chestnut polysaccharide under the optimum extraction conditions. Moreover,the degradation on polysaccharide molecular weight by the hydrochloric acid extraction was smaller than that by the microwave extraction. Thus,the hydrochloric acid extraction might be regarded as the better extraction process to isolate polysaccharide from Yanshan chestnut.
出处
《河北科技师范学院学报》
CAS
2016年第1期14-19,25,共7页
Journal of Hebei Normal University of Science & Technology
基金
林业公益性行业科研专项(项目编号:201304708)
河北省科技厅项目(项目编号:14236805D)
河北省自然科学基金项目(项目编号:C2015407036)
河北省教育厅平台建设与基础研究项目(项目编号:16966305D)
关键词
板栗多糖
提取工艺
盐酸提取法
微波提取法
得率
分子量分布
chestnut polysaccharide
extraction process
hydrochloric acid extraction
microwave extraction
yield
molecular weight distribution
