苦豆子多糖的超声波提取优化及理化性质研究.pdf

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.2 苦豆子多糖的超声波提取优化及理化性质研究 1 2 1 曹楠楠 ，陈香荣 ，吴艳 （1.上海交通大学农业与生物学院，陆伯勋食品安全研究中心，上海 200240 ） （2. 山东省烟台市烟台山医院，山东烟台 264001 ） 摘要：利用响应面法优化超声波提取苦豆子多糖最佳工艺条件。在单因素实验的基础上，以超声提取时间、超声功率、提取温 度、水料比为自变量，以苦豆子多糖得率为响应值，做四因素三水平响应面回归分析。通过分析各因素的显著性和交互作用，优化得 到苦豆子多糖的超声波提取最佳工艺条件为：超声时间30 min，超声功率280 W，提取温度50 ℃，水料比50:1，此条件下多糖得率 为8.51%，与理论预测值无显著性差异。因此，采用响应面法分析优化苦豆子多糖的超声波提取工艺稳定可行。超声波提取苦豆子多 糖与传统热水提取苦豆子多糖工艺相比，提取时间明显缩短，提取温度降低，多糖得率提高。采用红外吸收光谱、紫外吸收光谱以及 气相色谱对多糖结构进行初步分析，确定苦豆子多糖的理化性质。 关键词：响应面分析；苦豆子；多糖；超声波提取；理化性质 文章篇号：1673-9078(2014)2-209-215 Optimization of Ultrasonic Extraction and Physiochemical Characteristics of Polysaccharides from Sophora alopecuroides Seeds 1 2 1 CAO Nan-nan , CHEN Xiang-rong , WU Yan (1.Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China) (2.Yantai Mountain Hospital, Yantai 264001, China) Abstract: Response surface methodology (RSM) was used to optimize the ultrasonic extraction process of polysaccharides from Sophora alopecuroides seeds. RSM was employed to evaluate the interactive effects and significance of four crucial variables including ultrasonic extraction time, ultrasonic power, extraction temperature and ratio of water to seed, mathematical model for the yield of polysaccharides from Sophora alopecuroides seeds as functions was established. The optimum conditions were: ultrasonic extraction time 30 min, ultrasonic power 280 W, extraction temperature 50 ℃, water to seed ratio 50:1. Under the optimized conditions