摘要 以长白楤木根为原料,采用超声波辅助提取法提取长白楤木根多糖,并对提取条件进行单因素试验及响应面试验设计优化,得到提取的最佳工艺条件为:提取时间2.5 h、料液比1:28 g/mL、超声时间30 min,此条件下多糖得率为12.81%。进一步通过高效液相色谱(HPLC)、傅里叶红外光谱仪(FT-IR)和扫描电镜分析仪(SEM)比较超声波辅助提取多糖与热水煮提多糖的物理性质及化学性质。HPLC结果显示,2种方法提取的长白楤木根多糖均主要由半乳糖醛酸、葡萄糖、半乳糖和阿拉伯糖组成,并含有少量葡萄糖醛酸和甘露糖,但各单糖含量有所差异;FT-IR分析发现2种方法所得多糖的特征吸收峰无明显差异;SEM结果显示超声波辅助提取比热水煮提得到的多糖微观结构平整,孔隙变小。综上所述,与热水煮提法相比,采用优化后的超声波辅助提取法多糖得率更高;同时,超声处理改变了多糖微观物理形态,表面变得平整致密,但对多糖结构未产生明显影响。 The polysaccharide was extracted from the root of Aralia continentalis Kitagawa by ultrasonic-assisted boiling method.The extraction conditions were optimized by single factor experiment and response surface test design.The optimum extraction conditions were obtained as follows:the ultrasonic time was 30 min,the ratio of material to liquid was 1:28 g/mL,the extraction time was 2.5 h,and the yield was 12.81%.The effects of ultrasonic-assisted extraction and hot water boiling extraction of the polysaccharide of Aralia continentalis Kitagawa root on physical and chemical properties were compared by HPLC,FT-IR and SEM analyzer.The results of HPLC showed that the polysaccharides extracted by different methods were mainly composed of galacturonic acid,glucose,galactose and arabinose,and contained a small amount of glucuronic acid and mannose,but the contents of each monosaccharide were different.Fourier transform infrared spectroscopy showed that there was no obvious difference in the characteristic absorption peaks of polysaccharides between ultrasonic-assisted extraction and hot water boiling.The scanning electron microscope results showed that the microscopic surface of polysaccharides obtained by ultrasonic-assisted extraction was smoother and the pores were smaller than those obtained by hot water boiling.To sum up,compared with hot water boiling method,optimized ultrasonic-assisted extraction method can improve the yield of polysaccharide.At the same time,ultrasonic treatment did not have obvious effect on the structure of polysaccharide,but changed the microscopic physical morphology of polysaccharide and the surface became flat and compact.
机构地区 长春大学食品科学与工程学院
出处 《食品科技》 CAS 北大核心 2021年第3期155-161,共7页 Food Science and Technology
基金 吉林省科技厅重点研发项目(20200402061NC)。
