超声波法温浸法提取桃花中多糖的工艺参数优化和工艺比较.PDFVIP

第8 卷 第17 期 Vo l.8 No .1 7 2015 年 9 月 September 2015 超声波法?温浸法提取桃花中多糖的工艺 参数优化和工艺比较研究 梁永锋，王晓娟* （宁夏师范学院化学与化学工程学院，宁夏固原 756000） 摘要：以多糖提取率为指标，对超声波辅助提取和温浸法提取桃花中多糖的工艺进行研究，同时对工艺参数进 行优化。结果表明：超声波提取法提取效率优于温浸提取法。超声波辅助提取的最佳工艺参数是：料液比 （质量：体积）1:20，超声波辐射时间 60 min，超声波辐射功率 100 W，浸泡时间 90 min. 温浸法提取的最佳 工艺参数是：提取温度保持 75℃，料液比 1:20，提取时间 120 min. 关键词：中药化学；工艺优化；超声波法；植物多糖；桃花 中图分类号：O657 文献标识码：A 文章编号：1674-2850(2015)17-1795-07 A comparative study on technology and technological parameter optimization of polysaccharide in the peach blossom separately extracted by ultrasonic and warm immersion methods LIANG Yongfeng, WANG Xiaojuan (College of Chemistry and Chemical Engineering, Ningxia Normal University, Guyuan, Ningxia 756000, China) Abstract: Taking the extraction rate of polysaccharide as index, we make a study on technology of polysaccharides in the peach blossom separately extracted by ultrasonic-assisted and warm immersion methods. At the same time, we optimize the technological parameters. Results show that ultrasonic- assisted extraction rate is better than warm immersion method. Optimum parameters of ultrasonic-assisted extraction is that the ratio of material and liquid (mass: volume) is 1: 20, ultrasonic irradiation time is 60 min, ultrasonic radiation power is 100 W, and the soaking time is 90 min. Optimum parameters of warm immersion extraction method is that the extraction temperature is 75℃ , the ratio of material and liquid is 1: 20, and extraction time is 120 min. Key words: pharmaceutical chemistry; technology optimization; ultrasonic method; plant polysacchar