苦瓜多糖提取工艺的考察与优化

目的考察不同实验影响因素,选择合理的实验条件,研究苦瓜多糖提取的新工艺。方法以浸提的温度、水料比与加热时间等作为考察因素,以苦瓜多糖提取率为指标,建立适当数学模型,筛选并确定最优的提取条件。结果影响苦瓜多糖提取的因素顺序为:浸提时间、水料比、浸提温度。优化最佳提取条件为:浸提时间1 h、水料比10∶1、浸提温度80℃,该条件下苦瓜多糖的提取率为3.3%,多糖含量为23.2%。结论运用酶解法从苦瓜浆中提取苦瓜多糖具有可行性,也为苦瓜多糖提取工艺优化的探索提供了一些新的依据。

Investigation and optimization of momordica charantia polysaccharide extraction process

Objective To investigate the different experimental factors,seleet reasonable experimental conditions and study MCP extraction process. Methods Using extraction temperature, water cement ratio and heating time as inspecting factors, with MCP extraction rate as index, to establish an appropriate mathematical model and determine the optimal extraction conditions. Results The order of MCP extraction factors was.extraction time, water cement ratio and extraction temperature. The optimal extraction conditions were：the extraction time of 1 h,water ratio of 10：1 and extraction temperature of 80 ℃. The MCP extraction rate was 3.3% under the conditions and the polysaccharide content was 23.2%. Conclusion The method of extracting MCP from momordica charantia pulp by enzymatic hydrolysis was feasibile, and it provided some new basis for the optimization of MCP extraction technology.