超声-微波辅助提取板栗壳多糖及其结构鉴定

Optimization of ultrasonic-microwave synergistic extraction process of chestnut shell polysaccharides and its structural identification

中文关键词:  板栗壳  粗多糖  提取  响应面  结构

英文关键词:chestnut shell  crude polysaccharide  extraction  response surface  structure

中文摘要:

      目的 探讨采用超声-微波协同辅助提取法对板栗壳多糖提取率的影响及探究栗壳粗多糖的结构。 方法 通过考察超声功率、微波功率、料液比、提取时间4个单因素对栗壳多糖提取效果的影响, 结合中心组合(central composite design, CCD)实验, 采用响应面优化法提取板栗壳多糖的最佳工艺条件, 透过红外光谱分析、凝胶渗透色谱(gel permeation chromatography, GPC)-液相色谱分析、扫描电镜(scanning electron microscope, SEM)分析、高效液相色谱法(high performance liquid chromatography, HPLC)分析, 鉴定板栗壳多糖结构。结果 当微波功率806 W、料液比1:45 (m:V)、超声功率150 W、提取时间104 min, 板栗壳多糖的提取率最高(5.94%), 这4个因素对于板栗壳多糖提取工艺影响的顺序是: 料液比>提取时间>微波功率>超声功率; 实验验证证明优化效果较好, 证明了数学模型的可靠合理性, 对板栗壳多糖的提取工艺可行。栗壳多糖的分子量为108819 Da, 其单糖组成包括鼠李糖和阿拉伯糖2种单糖, 其摩尔比为0.633和0.367; 栗壳多糖的两端结构皆为不规则半球状, 总体以特殊的片状结构为主, 此结构在空间中无序地缠绕。结论 本研究结果得到了板栗壳在超声-微波协同辅助下多糖的提取的最优条件及多糖的结构, 为后续开发利用提供了理论依据。

英文摘要:

      Objective To study the effect of chestnut shell with the method of ultrasonic-microwave assisted extraction and the structure of crude polysaccharide. Methods By examining the influence of ultrasonic power, micropower, liquid ratio and extraction time, and using infrared spectral analysis, gel permeation chromatography (GPC)-liquid spectroscopy, scanning electron microscope (SEM) analysis and high performance liquid chromatography (HPLC) experiment. The structure of chestnut shell polysaccharide was identified. Results When microwave power was 806 W, solid-liquid ratio was 1:45 (m:V), ultrasonic power was 150 W and extraction time was 104 min, the extraction rate of chestnut shell polysaccharide was the highest (5.94%), the order of 4 factors on the extraction process of chestnut shell polysaccharide was: Solid liquid ratio>extraction time>microwave power>ultrasonic power. The experimental results showed that the optimization effect was good, the reliability and rationality of the mathematical model were proved, and the extraction process of chestnut shell polysaccharide was feasible. The molecular weight of chestnut shell polysaccharide was 108819 Da. Its monosaccharide composition included rhamnose and arabinose, and its molar ratios were 0.633 and 0.367. The structures at both ends of chestnut shell polysaccharide were irregular hemispherical, mainly a special sheet structure, which was disorderly wound in space. Conclusion The results of this study obtaines the optimal extraction conditions and the structure of polysaccharides from chestnut shell assisted by ultrasound and microwave, which provides a theoretical basis for subsequent development and utilization.