山茱萸多糖的提取及纯化工艺研究

本实验对山茱萸中水溶性多糖的提取纯化工艺进行了研究。通过单因素试验和均匀设计试验,研究了温度、时间、料液比对多糖提取得率的影响,结果显示:提取温度是影响多糖提取得率的主要因素,最佳提取工艺为料液比1:36,温度100℃,时间180min,在此条件下,山茱萸多糖提取得率为199.36mg/g。通过乙醇沉淀、透析、DE-52柱层析对提取的山茱萸粗多糖进行纯化。纯化的山茱萸多糖经紫外光谱分析不含蛋白质和核酸,琼脂糖凝胶电泳得到单一区带,表明为分子大小均一的单一组分多糖。

Study on Extraction and Purification Technology of Polysaccharide from Fructu Corni

The extraction and purification technology of the water-soluble polysaccharide from Fructus Corni was studied in this paper. Several factors of affecting extraction rate such as extraction temperature, extraction times and the ratio of sample to water (W:V) were studied. The results showed that the extraction temperature is the major factor to affect the polysaccharide extraction rate. By uniform design test the optimum extraction conditions are as follows: extraction temperature 100 ℃, extraction time 180 min and the ratio of sample to water 1:36. The extraction rate reaches 199.36 mg/g under the optimal extraction conditions. The crude polysaccharide was purified by ethanol sedimentation, dialysis, DE-52 chromatography. The purified Fructus Corni polysaccharide was examined with ultraviolet spectral analysis without any protein, nuclear acid. It showed that size is obtained homogeneous single composition polysaccharide of molecule by agarose gel electrophoresis shown in the single area.