应用超声波技术强化提取余甘多糖

Ultrasound-assisted Extract of Water-soluble Polysaccharides from Phyllanthus emblica

摘要:

通过单因素和正交实验研究了超声波时间、超声波功率、超声波提取温度和料液比对余甘(Phyllanthus emblica L.)多糖收率的影响。结果表明，多糖收率的主要影响因素为超声波功率、超声波时间、料液比、超声波提取温度。余甘多糖的最佳提取工艺条件为：超声波功率475 W、超声波时间70 min、料液比1: 20、超声波提取温度80℃，余甘多糖收率为95.86 mg g-1 DW。紫外和红外光谱分析表明，余甘多糖是含有糖醛酸的α型吡喃酸性杂多糖，超声波处理没有改变多糖结构。

Abstract:

Emblica polysaccharides (EPS) have biological activities on free radical scavenging, anti-oxidation and anti-tumor. The effect factors on yield of emblica polysaccharides from Phyllanthus emblica extracted by ultrasound were studied. The results showed that the factors included ultrasonic power, ultrasonic time, solid-liquid ratio, ultrasonic extraction temperature. The optimal extraction condition were ultrasonic power of 475 W with solid (g) to liquid (mL) ratio of 1: 20 at 80℃ for 70 min, with the yield of 95.86 mg g-1 DW. Ultraviolet spectrum and FT-IR (fourier transform infrared spectroscopy) analysis showed that EPS was a α type acidic heteropolysaccharide containing pyran and glycuronic acid. The structural modification of EPS by ultrasonic radiation was not observed.