食品科学 ›› 2008, Vol. 29 ›› Issue (8): 224-226.

• 专家约稿 • 上一篇    下一篇

新疆黑桑椹多糖的提取和测定

江岩,李斌,郭晓军   

  1. 新疆大学生命科学与技术学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Extraction and Determination of Polysaccharides from Xinjiang Black Mulberry

 JIANG  Yan, LI  Bin, GUO  Xiao-Jun   

  1. College of Life Science and Technology,Xinjiang University,Urumqi 830046,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 本实验采用热水浸提法从新疆黑桑椹中提取多糖,利用正交试验设计法优选最佳提取工艺,并采用改良的苯酚-硫酸法测定多糖含量。结果显示,影响桑椹多糖得率因素的优先次序为:浸提时间>固液比>温度>浸提次数;桑椹多糖水提法最佳提取工艺条件为浸提时间2h、固液比1:30、浸提温度70℃、浸提3次。在此工艺下多糖得率为3.24%。

关键词: 桑椹, 多糖, 提取, 正交试验, 测定

Abstract: In the present research,hot water was applied as solvent to extract the polysaccharide from Xinjiang black mulberry fruit,and the technological parameters were optimized by the means of orthogonal test design. The effect on the extraction rate of the polysaccharides from high to low is processing time,solid-liquid-ratio,extractive temperature and extractive times. The optimal extraction conditions are temperature 70 ℃,time 2 hours,extraction times 3 and solid-liquid-ratio 1:30. Under these conditions,the extraction rate of the polysaccharides from Xinjiang black mulberry fruit is 3.24%.

Key words: mulberry fruit, polysaccharide, extraction, orthogonal test design, determination