食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
23-26
,共4页
茯苓多糖%超声波法%苯酚-浓硫酸法%红外分光光度法
茯苓多糖%超聲波法%苯酚-濃硫痠法%紅外分光光度法
복령다당%초성파법%분분-농류산법%홍외분광광도법
poria Cocos polysaccharide%ultrasonic%phenol-strong sulfuric acid%infrared spectrophotometric method
采用正交试验和均匀设计法考察固液比、提取时间和提取次数等因素对多糖含量的影响。运用苯酚-浓硫酸法分析多糖含量，用红外光谱法、紫外分析对多糖的结构进行了初步研究。最优的索氏回流提取工艺条件为：固液比1∶60，提取次数4，提取时间5 h，多糖的提取率为1.247%。其中固液比在α=0.10水平具有显著性，其他因素无显著性；超声波法提取的适宜条件为：超声波功率400 W，提取时间60 min，固液比1∶40，提取温度为45℃，多糖的提取率1.412%；红外光谱图分析表明，含有多糖的特征波数；紫外分析表明，多糖中不含蛋白质与核酸类物质。超声波提取的多糖含量和传统索氏回流提取的多糖含量无显著性差异，但由于超声波提取迅速、方法简便，具有明显的优势。
採用正交試驗和均勻設計法攷察固液比、提取時間和提取次數等因素對多糖含量的影響。運用苯酚-濃硫痠法分析多糖含量，用紅外光譜法、紫外分析對多糖的結構進行瞭初步研究。最優的索氏迴流提取工藝條件為：固液比1∶60，提取次數4，提取時間5 h，多糖的提取率為1.247%。其中固液比在α=0.10水平具有顯著性，其他因素無顯著性；超聲波法提取的適宜條件為：超聲波功率400 W，提取時間60 min，固液比1∶40，提取溫度為45℃，多糖的提取率1.412%；紅外光譜圖分析錶明，含有多糖的特徵波數；紫外分析錶明，多糖中不含蛋白質與覈痠類物質。超聲波提取的多糖含量和傳統索氏迴流提取的多糖含量無顯著性差異，但由于超聲波提取迅速、方法簡便，具有明顯的優勢。
채용정교시험화균균설계법고찰고액비、제취시간화제취차수등인소대다당함량적영향。운용분분-농류산법분석다당함량，용홍외광보법、자외분석대다당적결구진행료초보연구。최우적색씨회류제취공예조건위：고액비1∶60，제취차수4，제취시간5 h，다당적제취솔위1.247%。기중고액비재α=0.10수평구유현저성，기타인소무현저성；초성파법제취적괄의조건위：초성파공솔400 W，제취시간60 min，고액비1∶40，제취온도위45℃，다당적제취솔1.412%；홍외광보도분석표명，함유다당적특정파수；자외분석표명，다당중불함단백질여핵산류물질。초성파제취적다당함량화전통색씨회류제취적다당함량무현저성차이，단유우초성파제취신속、방법간편，구유명현적우세。
In the study, the orthogonal experiment and uniform design method investigation solid liquid ratio, extraction time and extraction times of factors influence the contents of polysaccharide. Use the method of sulfuric acid-phenol and infrared spectrometry analysis polysaccharide, ultraviolet analysis to the structure of the polysaccharide preliminary characteristics. Research suggests that the optimal methods of reflux extraction process condition for:solid liquid ratio for 1 ∶ 60, extraction time was 4 times, extraction time was 5 h, the polysaccharide extraction rate is 1.247 %. Among them a factor of solid and liquid in α = 0.10 level with significant, other factors not significant. Ultrasonic extraction of suitable condition for:polysaccharide is suitable extraction conditions, the ultrasonic power 400 W, extracting time was 60 min, the ratio of solid and liquid was 1 ∶ 40, extract temperature for 45 ℃, the yield of polysaccharides was 1.412%. Infrared spectrophotometric method shows that, the characteristics of containing polysaccharides wave number. Ultraviolet analysis shows that, polysaccharide not including protein and nucleic acid in kind material. Ultraviolet extraction of polysaccharide contents and methods of traditional reflux extraction polysaccharide no significant differences , but because the ultrasonic extraction method is simple, rapid, has obvious advantages.
