野菊茎叶多糖的提取工艺优化及其性质

目的:研究野菊茎叶多糖的提取工艺及其性质,为野菊茎叶的综合利用提供依据。方法:以秦巴山区的野菊茎叶为原料,经脱色脱脂后用超声波辅助热水浸提法提取野菊茎叶中的多糖,苯酚-硫酸法测定多糖提取量。以多糖提取量为考核指标,考察料液比、超声温度、超声时间、超声功率等单因素对野菊茎叶多糖提取的影响,在单因素实验基础上设计正交实验优化野菊茎叶多糖的提取工艺,用气质联用仪(GC-MS)分析野菊茎叶多糖的单糖组成,通过Fenton体系测试其多糖的抗氧化活性。结果:野菊茎叶多糖的最佳提取工艺是料液比1:40(μg/mL),超声温度80℃,超声时间35 min,超声波功率360 W,其多糖的提取量可高达6.26 g/100 g,野菊茎叶多糖是由半乳糖、葡萄糖、阿拉伯糖、鼠李糖、甘露糖、木糖6种单糖按照色谱峰面积34.58:27.61:19.32:10.53:4.11:3.85的比例组成,且有清除羟基自由基的作用。结论:超声波辅助热水浸提法提取的野菊茎叶多糖,具有一定的抗氧化活性。

Optimization of extraction process of polysaccharide from wild Chrysanthemum stem leaf and its properties

Objective:The extraction process and its properties of polysaccharide from the branches and leaves of Chrysanthemum indicum were studied,which would provide comprehensive utilization basis for this natural resource. Method:The polysaccharide was extracted from the branches and leaves of Chrysanthemum indicum with ultrasonic assistant extraction in hot water,after its powders decolorized and degreased,the polysaccharide concentration was determined by phenol-sulfuric acid method. The extraction concentration of the polysaccharide was taken as evaluation standard,investigated the effects of single factor as follows:Ratio of solid to liquid,ultrasonic temperature,ultrasonic time,ultrasonic power etc.,then optimized and designed through orthogonal experiments,its monosaccharide composition were analyzed by GC-MS and its antioxidant activities were tested by Fenton system. Results:The optimum extraction process was as follows:Ratio of solid to liquid at 1:40 (g/mL),ultrasonic temperature of 80℃,ultrasonic time of 35 min,ultrasonic power of 360 W,the best extraction concentration of polysaccharide reached 6.26 g/100 g. The polysaccharide was a heteropolysaccharide composed of galactose,glucose,arabinose,rhamnose,mannose and xylose which according to the chromatographic peak area ratio 34.58:27.61:19.32:10.53:4.11:3.85,had antioxidant activities. Conclusion:The polysaccharide from the branches and leaves of Chrysanthemum indicum was extracted with ultrasonic assistant extraction in hot water had antioxidant activity.