CAJ | 학술논문

以五味子干粉为原料，对超声波辅助法和热水浸提法提取五味子多糖进行了比较研究，通过正交实验对提取条件进行了优化。超声波辅助提取的最佳工艺参数为提取温度50℃、液料比10∶1、提取时间1h、醇沉浓度80％，平均得率18.61％；热水浸提的最佳工艺参数为提取温度100℃、液料比10∶1、提取时间3h、醇沉浓度80％，平均得率9.35％。同时，采用苯酚－硫酸法对多糖的含量进行了测定，2种方法的多糖含量分别为54.13％和52.38％。超声波辅助提取五味子多糖的提取率和含量均优于热水浸提法，提取率是热水浸提法的近2倍。而且，超声波辅助提取还具有温度低、效率高和方便操作的优势。
이오미자간분위원료，대초성파보조법화열수침제법제취오미자다당진행료비교연구，통과정교실험대제취조건진행료우화。초성파보조제취적최가공예삼수위제취온도50℃、액료비10∶1、제취시간1h、순침농도80％，평균득솔18.61％；열수침제적최가공예삼수위제취온도100℃、액료비10∶1、제취시간3h、순침농도80％，평균득솔9.35％。동시，채용분분－류산법대다당적함량진행료측정，2충방법적다당함량분별위54.13％화52.38％。초성파보조제취오미자다당적제취솔화함량균우우열수침제법，제취솔시열수침제법적근2배。이차，초성파보조제취환구유온도저、효솔고화방편조작적우세。
The ultrasonic assisted technology for extracting polysaccharide from Schisandra Chinensis Baill was studied compared with hot reflux extraction technology ,quantitative determination of polysaccharides has been carried out .The optimum conditions of extraction were obtained by or-thogonal experiment .Results were as follows :ratio of liquor to material 10∶1 ,reflux extraction at 100℃ for 3h with 80% ethanol ,the extraction yield was 9.35% ;ratio of liquor to material 10∶1 ,ultrasonic assisted extraction at 50℃ for 1h with 80% ,the extraction yield was 18.61% .The content of polysaccharide was 54.13% and 52.38% ,respectively ,determined by phenol -sulphate acid method at 490nm .The results show that ultrasonic assisted extraction is a method with lower temperature ,less time and more efficiency compared to hot reflux extraction .