红花多糖超声提取的条件优化及其红外光谱分析

Optimization of ultrasonic extraction of safflower polysaccharide and its infrared spectroscopy

中文关键词:  红花多糖  响应面法  超声波提取  红外光谱

英文关键词:safflower polysaccharides  response surface methodology  ultrasonic extraction  infrared spectroscopy

中文摘要:

      目的 利用响应面法优化红花多糖的超声提取工艺, 并对其进行红外光谱分析。方法 以红花多糖得率为评价指标, 在单因素实验的基础上, 选取料液比、超声温度、超声时间3个因素, 采用Box-Behnken中心组合设计, 通过3因素3水平实验和响应面回归分析得出最优提取工艺。利用红外光谱对提取物进行定性分析。结果 红花多糖的最佳提取工艺为料液比1:25 (m:V), 超声温度69 ℃、超声时间60 min、超声功率630 W, 在该条件下, 红花多糖的提取率为14.16%, 并通过红外光谱分析确认所提取物为多糖类物质。结论 该提取工艺设计合理, 操作简便, 可用于红花多糖的提取, 对红花多糖的深入研究具有重要意义。

英文摘要:

      To optimize the ultrasonic extraction process of safflower polysaccharide by response surface methodology and analyze the extracts by infrared spectrum. Methods Based on the single factor experiments, the 3 factors of material-liquid ratio, ultrasonic temperature and ultrasonic time were selected. Using the Box-Behnken center combination design, the optimal extraction process was obtained by 3 factors 3 levels experiment and response surface regression analysis. The extract was qualitatively analyzed by infrared spectroscopy. Results The optimal extraction process of safflower polysaccharide was as follows: material-liquid ratio was 1:25 (m:V), ultrasonic temperature was 69 ℃, ultrasonic time was 60 min, and ultrasonic power was 630 W. Under this condition, the extraction rate of safflower polysaccharide was 14.16%. The extract was confirmed to be a polysaccharide by infrared spectrum analysis. Conclusion The extraction process is reasonable in design and easy to operate and can be used for the extraction of safflower polysaccharide, which is of great significance for the in-depth study of safflower polysaccharide.