摘 要：
[目的]优化迷果芹根中多糖的提取工艺条件。为迷果芹的进一步研究提供参考。[方法]采用单因素和正交实验,考察了提取过程中提取温度、提取时间、提取次数和料液比对迷果芹多糖提取的影响,筛选迷果芹根中多糖的最佳提取工艺。[结果]单因素实验表明,当提取时间为2 h,浸提温度为90℃,料液比(g/ml)为1∶10和提取次数为2次时,迷果芹多糖的提取率最高。正交实验表明,影响迷果芹多糖提取率的因素的顺序是:提取温度>提取次数>料液比>提取时间;迷果芹多糖的最佳提取工艺为:提取温度90℃,提取时间2 h,提取次数为1次,加入10倍量的水。[结论]由方差分析可知,提取温度对迷果芹提取的影响作用最显著。其他3种因素均无显著性。
译 名：
Study on the Extraction Process of Polysaccharide from Sphallerocarpus gracilis
作 者：
YU Rui-tao et al(Northwest Plateau Institute of Biology,Chinese Academy of Sciences,Xining,Qinghai 810008)
关键词：
Sphallerocarpus gracilis;Polysaccharide;Extraction process
摘 要：
[Objective] The study aimed to optimize the extraction process of polysaccharides from the root of Sphallerocarpus gracilis,and provide reference for the further research on S.gracilis.[Method] The single-factor and orthogonal experiments were used to investigate the effects of extraction temperature,extracting time,extraction times and solid-liquid ratio on extraction of polysaccharides from S.gracilis,and the optimum extracting process of polysaccharides from the root of S.gracilis was screened.[Result] The single-factor test showed that the extraction rate of polysaccharides from S.gracilis was the highest when the extracting time was 2 h,extraction temperature 90 ℃,solid-liquid ratio(g/ml,m/v) 1∶10,and extraction times was twice resp.The orthogonal experiment indicated the sequence of factors that affected the extraction rate of polysaccharides from S.gracilis was: extraction temperature > extracting times > solid-liquid ratio > extraction time.The best extracting process of polysaccharides from S.gracilis was: extraction temperature was 90 ℃,extracting time was 2 h,extraction times was once with 10 times of water amount adding.[Conclusion] It was known from variance analysis,the extraction temperature had most significant effect on S.gracilis extraction,and the other 3 factors all had no significance.
