陕北南瓜多糖的提取工艺研究

对陕北南瓜多糖热水提取和碱水提取的工艺参数进行了研究,考察了料液比、浸提时间、温度、pH值对南瓜多糖提取率的影响。结果表明,陕北南瓜多糖的最佳热水提取工艺为:提取温度65℃,料液比1∶40,提取时间2 h,提取率为43.21 mg/g;最优的碱水提取工艺为:提取温度60℃,料液比1∶50,提取时间2 h,pH值为13,提取率为57.72 mg/g。两种工艺路线成本低廉,工艺简单,能保证食品的安全性和提取物的天然活性。

The study on the extraction technique of the pumpkin polysaccharide

The extraction technological parameters of polyphenols from Shanbei pumpkin were studied.The extraction conditions of pumpkin polysaccharide were discussed by the single factor experiment.The results indicated that the optimum extraction conditions by hot water were:the extraction temperature was 65 ℃,the extraction time was 2 h,the ratio of solid to extraction solution was 1 :40,in this way, the extraction rate was 43.21 mg/g.While the optimum extraction conditions by alkaline water were:the extraction temperature was 60 ℃,the extraction time was 2 h,the ratio of solid to extraction solution was 1 :50,and the pH was 13,as a result, the extraction rate was 57.72 mg/g.The processes are simple,safe and have no pollution.