天麻多糖提取工艺及纯化研究

目的:比较天麻多糖(GEP)超声波提取和水提工艺的多糖提取率,探讨超声技术在多糖提取方面的优势。方法:利用超声波提取工艺从中药天麻中提取天麻多糖,并用sevag法脱蛋白,经透析、冷冻干燥得天麻粗多糖。然后通过Sephadex G-75凝胶色谱柱将其进行分离纯化,得到两个天麻多糖分级组分GEPⅠ和GEPⅡ。再利用紫外可见分光光度法对GEPⅠ和GEPⅡ的纯度进行鉴定。结果:在提取温度60℃、料水比1:40、提取时间0.5h的条件下,用超声波回流提取3次,是天麻多糖超声提取的最佳方法。在相同因素的条件下,得到的提取率较传统的水提取法提高了11.2%,同时缩短了提取时间。结论:用超声波提取,相比传统水提醇沉法,在提取率方面得到了显著的提高。

Research on Extraction and Purification of Gastrodia Elata Polysaccharides

Objective： To compare the extraction rate of Gastrodia elata polysaccharide （GEP） by ultrasonic method and water ex- traction technique to show the advantages of ultrasonic technology in polysaccharide extraction. Method： Polysaccharides from Rhizoma Gastrodiae was extrated by ultrasonic technology followed by deproteinization by Scrag method, dialysis and freeze-drying. Two parts named GEP 1 and GEP II were obtained after the GEP was isolated an.d purified by Sephadex G-75 column and identified by UV-Vis spectropllotometry. Result： The optimal conditions were as the follows ： extraction temperature of 60℃, the ratio of Gastrodia elata to water was 1 ： 40, extraction time of 0. 5 h and repetitional times of 3. Compared with the water technique in the same conditions, the ex- traction rate of ultrasonic technology was increased 11.2%, with the extraction shortened time. Condusion： Compared with the tradi- tional water extraction, ultrasonic technology can improve the extraction rate significantly.