超声提取藤梨根多糖工艺研究

摘要

In the experiment , ultrasonic is mainly used to extract wild kiwi fruit root polysaccharide.Ultrasonic have advantage of mechanical effect , cavitation effect and heat effect.The ultrasonic can accelerate the movement of medium molecular to increase the power of medium penetration , which will help to release of extracted substances.Crude polysaccharides were obtained through the precipitation and measured under 490 nm absorbance by using naphthalene phenol-sulfuric acid method.By calculate the concentration of the polysaccharide , the optimal extraction process was screened.The experiment results showed experimental conditions of the 3 h, ultrasonic power of 120 W, alcohol ratio of 5:1 for polysaccharide precipitation.%采用超声波提取野生猕猴桃根多糖，超声波具有的机械效应，空化效应和热效应，通过增大介质分子的运动速度、增大介质的穿透力，从而达到提取物质的目的。通过沉淀获得粗多糖以后，利用萘酚－硫酸法，在490 nm下测得吸光度，计算出多糖的浓度，从而确定最佳的提取工艺。本实验的结果表明，在提取时间为3 h，超声功率为120 W，醇沉比例为5：1的条件下提取效果最好。多糖得率达到7.8％。