茯苓菌核多糖分离技术研究

采用单因素试验、正交试验对热水浸提法、微波法、酶法分离茯苓菌核多糖的工艺进行探讨.结果表明：热水浸提法的最佳工艺条件为：料水比1：30（g/mL）,浸提温度70℃,浸提时间2 h,浸提2次;微波法最佳提取工艺条件为：料水比1：30（g/mL）,功率296 W,时间4 min;酶法最佳提取工艺条件为：木瓜蛋白酶0.5%,初始pH 6,温度60℃,时间2 h.酶法的多糖提取率最高.采用集成提取工艺的茯苓多糖提取率大幅度提高,酶法与微波组合法的多糖提取率最高.考虑到多糖得率、提取时间、提取成本等因素的影响,最优的集成提取方式为酶法与微波组合法.

Study on isolation technology of polysaccharide of Poria cocos sclerotium

Isolation technology of polysaccharide of Poria cocos sclerotium were carried out with hot water extraction method, microwave method and enzyme method through single factor tests and orthogonal tests. The results showed that the optimal conditions of hot water extraction method were extraction at 70 ℃ for 2 h With a ratio of material to water of 1- 30 （g/mL）, extraction times 2. And the optimal conditions of microwave method were extraction at 296 W for 4 minutes with a ratio of material to water of 11 30 （g/mL）. And the optimal conditions of enzyme method were that papain, initial pH, time and temperature were 0. 5%, 6,2 h and 60 ℃, respectively. The extracting rate of pachyman of enzyme method was the highest. The extracting rates of pachyman of integrated extraction technology were dramatically raised. The extracting rate of pachyman of combined microwave extraction method with enzyme method was the highest. In view of effects of polysaccharide yield, time and costs et al. factors, the optimal integrated extraction technology to was combine enzyme method with microwave method.