超声辅助提取麻竹笋多糖

摘要

以麻竹笋为原料,在单因素试验的基础上,通过响应面法优化超声波辅助提取麻竹笋多糖工艺.结果表明:最佳提取工艺条件为超声时间29 min、超声功率400 W、超声温度55℃;在此条件下多糖提取率预测值为2.51％,验证值为2.49％,与预测值接近.对提取的多糖进行红外光谱分析,结果表明:提取的麻竹笋多糖具有一般多糖在红外光谱中的特征性结构,说明超声波辅助提取成分为麻竹笋多糖物质.%Dendrocalamus latiflorus shoots as raw material,the ultrasound-assisted extraction of polysaccharides was optimized through response surface methodology (Box-Behnken central composite method) on the basis of single factor experiments.The results showed that the optimum extraction conditions as followings:ultrasonic time was 29min;ultrasonic power was 400W;ultrasonic temperature was 55℃.The predictive value of polysaccharide extraction rate was 2.51％ under this condition;the verification value was 2.49％,which was closed to the predicted value.The extraction deproteinized,dialysis and spectroscopy infrared,the result showed Dendrocalamus latiflorus shoots polysaccharide had a characteristic structure of general polysaccharide in the infrared spectrum,which showed that extracts was polysaccharide substance.