不同提取方法对苦苣菜多糖提取率的影响

[目的]筛选苦苣菜多糖提取方法。[方法]设计超声波、微波、超声微波提取法与常规水溶提取法进行比较;以粗多糖提取率为指标,评价测定方法。[结果]4种提取方法对苦苣菜多糖提取率有显著影响（P〈0.05）,超声-微波协同提取法提取率最高,为23.16%,其次是微波、水浴和超声波,提取率分别为22.33%、20.98%和19.54%。[结论]超声微波协同提取法效果最好,即准确称取苦苣菜干粉5.0 g,加入100 ml蒸馏水混匀后,置于超声-微波仪中提取。超声功率50 W,频率50 kHz,微波频率2 450 MHz;80℃条件下提取30 min,过滤收集滤液,残渣重复提取1次,合并滤液,200 ml定容,测定多糖含量。以葡萄糖为标准品,选用蒽酮-硫酸比色法,葡萄糖浓度线性范围为10~100μg/ml,比色波滤为620 nm,平均回收率为100.29%,RSD值为0.22%（n=5）。

Effects of Different Extraction Methods on Extraction Rate of Polysaccharide from Sonchus oleraceus L.

[Objective]The aim was to screen method for extracting polysaccharide from Sonchus oleraceus L.[Method] Ultrasonic wave,microwave irradiation and Ultrasonic-microwave synergistic extraction method were designed to compare with water bath method.With extraction rate of crude polysaccharide as an indicator,the methods were evaluated.[Result] Four extraction methods all have significant influences on extraction rate of S.oleraceus polysaccharide(P<0.05),the extraction rate of ultrasonic-microwave synergistic m...