银杏外种皮粗多糖提取工艺研究

食品科学 ›› 2006, Vol. 27 ›› Issue (10): 372-375.

银杏外种皮粗多糖提取工艺研究

吴向阳, 茆广华, 仰榴青, 吴静波, 朱小宦

江苏大学化学化工学院；江苏大学食品与生物工程学院

出版日期:2006-10-15 发布日期:2011-11-16

Study on the Extraction Technology of Crude Polysaccharides from Ginkgo biloba Sarcotesta

WU Xiang-Yang, Mao-Guang-Hua, Yang-Liu-Qing, Wu-Jing-Bo, ZHU Xiao-Huan

1.School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China; 2.School of Food and Biological Engineering,Jiangsu University, Zhenjiang 212013, China; 3.School of Pharmacy, Jiangsu University, Zhenjiang 212013, China

Online:2006-10-15 Published:2011-11-16

摘要/Abstract

摘要： 目的:研究银杏外种皮中粗多糖的水提最优工艺。方法:采用苯酚-硫酸法测定多糖含量,以多糖提取率为考察指标,在单因素试验结果的基础上,进行正交试验设计,考察料液比、温度、时间等因素对提取率的影响。结果:温度是影响粗多糖提取率的重要因素。水提法最优工艺条件为温度100℃、时间1h、料液比1:12、提取次数3次,此条件下多糖提取率达95.09%,粗多糖得率为23%。结论:该提取工艺的多糖提取率高,可用于银杏外种皮中粗多糖的提取。

关键词: 银杏外种皮, 多糖, 提取工艺

Abstract: Objective: To study the optimal water extraction technology of polysaccharides from Ginkgo biloba sarcotesta.Methods: The content of the polysaccharides was determined by the method of phenol-sulphate acid. The extraction rate was regarded as an examine target. On the basis of single factor tests, orthogonal experiment design was applied to analyze the influence of factors including solid-liquid ratio, extraction temperature and time on the extraction rate of the polysaccharides. Results: Temperature is an important factor for the extraction rate of the polysaccharides. The optimal technology condition was obtained. The extraction temperature is 100℃, the time is 1h, and the solid-liquid ratio is1:12. The extraction rate of polysaccharides and the yield of crude polysaccharides were 95.09% and 23%, respectively. Conclusion: The optimal process is applicable to the extraction of crude polysaccharides from Ginkgo biloba sarcotesta.

Key words: Ginkgo biloba sarcotesta, polysaccharides, extraction technology

吴向阳, 茆广华, 仰榴青, 吴静波, 朱小宦. 银杏外种皮粗多糖提取工艺研究[J]. 食品科学, 2006, 27(10): 372-375.

WU Xiang-Yang, Mao-Guang-Hua, Yang-Liu-Qing, Wu-Jing-Bo, ZHU Xiao-Huan. Study on the Extraction Technology of Crude Polysaccharides from Ginkgo biloba Sarcotesta[J]. FOOD SCIENCE, 2006, 27(10): 372-375.

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[3]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[4]	詹慧，宋田源，余刚，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 基于酶活力模型和细胞模型分析红毛藻多糖降血脂活性[J]. 食品科学, 2021, 42(7): 142-148.
[5]	谢文，陈华国，赵超，龚小见，周欣. 枸杞多糖的生物活性及作用机制研究进展[J]. 食品科学, 2021, 42(5): 349-359.
[6]	秦丹丹，吴琼，白洋，曹慧馨，刘梦林. 黑木耳多糖/壳聚糖可食性复合膜的制备及对鲜牛肉的保鲜效果[J]. 食品科学, 2021, 42(5): 246-251.
[7]	耿超，卫莹，沈明花. 榆干离褶伞溶栓酶对脂多糖诱导的血管内皮细胞损伤的保护作用[J]. 食品科学, 2021, 42(5): 129-136.
[8]	魏晨业，包晓玮，王娟，何梦梦，曾兰君，张亚涛. 沙棘多糖分离纯化及抗氧化活性[J]. 食品科学, 2021, 42(4): 227-232.
[9]	李妍，崔维建，赵城彬，吴玉柱，王思琪，曹勇，许秀颖，刘景圣. 玉米淀粉-玉木耳多糖复配体系理化及结构性质[J]. 食品科学, 2021, 42(4): 58-64.
[10]	姜慧，孔立敏，王翀，王彦波，傅玲琳，周涛. 条斑紫菜多糖的降解条件优化及其生物活性[J]. 食品科学, 2021, 42(3): 38-47.
[11]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[12]	何萍萍，郑雅君，郑明静，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 红毛藻多糖对H2O2诱导的Caco-2细胞氧化损伤的保护作用[J]. 食品科学, 2021, 42(17): 113-120.
[13]	汪少芸，冯雅梅，伍久林，陈旭，冯佳雯，施晓丹，蔡茜茜，张芳. 蛋白质-多糖多尺度复合物结构的形成机制及其应用前景[J]. 食品科学, 2021, 42(17): 1-9.
[14]	马永强，韩烨，张凯，王鑫，王峙力. 甜玉米芯多糖对胰岛素抵抗HepG2细胞糖代谢功能的影响[J]. 食品科学, 2021, 42(17): 170-176.
[15]	李秀秀，尚静，杨曦，薛佳，郭玉蓉. 多糖的增稠、胶凝及乳化特性研究进展[J]. 食品科学, 2021, 42(15): 300-308.