紫心甘薯多糖提取工艺研究

为了开发利用浙江省临安市太阳镇实验基地的紫心甘薯资源，对紫心甘薯中多糖的提取工艺进行了研究。对影响紫心甘薯多糖提取率的参数（料液比、提取温度、提取时间、提取次数、pH值、醇沉浓度）分别进行了单因素试验，在单因素试验的基础上，对其中3个主要影响因子(料液比、温度、时间) 进行正交试验，进一步比较了几种粗多糖脱蛋白和脱色的方法。最终确定了紫心甘薯多糖最佳提取条件为：料液比1:15、温度70℃、浸提2h、提取2次、pH中性、85%乙醇醇沉、3%三氯乙酸法脱蛋白、硅藻土脱色。

Extraction of Purple Sweet Potato Polysaccharides

The aim of the present study was to develop an optimal preparation procedure of polysaccharides from purple sweet potato (PPSP) consisting of hot water extraction, alcohol precipitation, deprotein and decolorization. A series of single factor experiments were conducted to investigate effects of extraction temperature, extraction time, pH, solid/liquid ratio, extraction times and concentration of alcohol in aqueous solution (as a precipitant) on PPSP yield. On the basis of this, three main affecting factors, including solid/liquid ratio, extraction time and extraction temperature were optimized for maximizing PPSP yield using a three-level orthogonal array design. Results showed that the optimal preparation procedure of PPSP consisted of twice extraction for 2 h at 70 , pH 7.0 with a solid/liquid ratio of 1:15, precipitation with 85% aqueous alcohol, deprotein with 3% trichloroacetic acid, and decolorization with diatomite.