【摘要】 对中药甘草水溶性多糖的提取工艺进行了研究,并探讨了脱蛋白的优选方案.正交试验表明,水煎煮法提取水溶性甘草多糖的最佳工艺条件为:料液比为1∶8,温度控制在90℃,提取时间为3h;超声法提取水溶性甘草多糖的最佳工艺条件为:料液比为1∶8,超声功率为100W,提取时间15min.脱蛋白的最优方法为:三氯乙酸Sevag法.结果表明,在最佳提取工艺条件下,超声法提取水溶性甘草多糖的量是水煎煮法的2.77倍,说明超声法是从甘草中提取水溶性多糖的一种较好的方法.更多还原

【Abstract】 The extracting technology is studied on the water-soluble polysaccharides from Glycyrrhiza. The protein removal process is also analyzed. With the orthogonal experimental design, the optimum conditions of the hot water extraction are obtained as follows: adding 8 times water as much as Glycyrrhiza in 90℃ for 3 h. With the whole experiment, the ultrasonic extraction can obtain the highest content of polysaccharide under the condition of time 15 min, power 100 W. By the TCA method and Sevag method together, the result of isolated protein is the best. The result shows that under the optimum extracting conditions, the content of the water-soluble polysaccharides by ultrasonic extraction is 2.77 times as much as the hot water extraction. So ultrasonic extraction is a better method for polysaccharides extracted of Glycyrrhiza.更多还原