柿子多糖的水提醇沉工艺研究

应用水提醇沉的方法,对柿子多糖的提取工艺进行了研究。通过单因素试验和正交试验,研究了料液比、提取时间、提取温度因素对柿子多糖提取效果的影响。结果表明,各因素影响作用的大小依次为:提取温度>料液比>提取时间;热水浸提法提取柿子多糖的最佳工艺条件为:料液比1:10,提取温度90℃,提取时间4 h,柿子多糖的得率为7.62%;用乙醇沉淀法的工艺条件为:4倍体积的体积分数为95%的乙醇,沉淀时间为12 h。

Extraction Process of Polysaccharide of Persimmon

Using water extraction method,the extraction process of polysaccharide of persimmon is studied.The influence on the extraction ratio of polysaccharide in persimmon such as solid-liquid ratio,extraction temperature and time are researched through the single-factor experiments and orthogonal test.The results show that the order of all influence factors are following:extraction temperature>solid-liquid ratio>extraction time,the optimum process are that solid-liquid ratio 1:10,extraction temperature 90 ℃,extraction time 4 h.Under these conditions,the obtained polysaccharide content is 7.62%.The ethanol precipitation optimization of process are that 4 times the volume of 95% ethanol,ethanol precipitation time 12 h.