枸杞多糖的精制工艺优选

目的:优化枸杞多糖(LBP)的精制工艺,为LBP的开发提供参考。方法:以多糖提取率为指标,采用正交试验考察提取次数、提取时间、料液比对多糖提取工艺的影响。在单因素试验的基础上,以糖损失率为指标,利用正交试验优化活性炭除色素工艺,以蛋白清除率和糖损失率的综合评分为指标,采用正交试验优化酶-sevag法脱蛋白工艺。结果:最佳提取工艺为提取次数2次、提取时间30 min、料液比1∶10。最佳除色素工艺为活性炭用量1.0%、温度100℃、时间20 min;糖损失率为28.6%。最佳除蛋白工艺为酶用量1.5%、温度50℃、时间60 min;蛋白质清除率为28.2%,糖损失率为10.9%。结论:优选的LBP精制工艺稳定可行,适用于LBP产品开发。

Optimization of the purification process for Lycium barbarum polysaccharides

Objective:To optimize the purification process for Lycium barbarum polysaccharides(LBP),and to provide a reference for the development of LBP.Methods:With the extraction rate of polysaccharides as an index,the orthogonal test was used to evaluate the influence of times of extraction,extraction time,and solid-liquid ratio on the extraction process for LBP.On the basis of single-factor experiment,with the loss rate of polysaccharides as an index,the orthogonal test was used to optimize the depigmentation process with activated carbon,and with the comprehensive score of protein clearance rate and polysaccharide loss rate as an index,the orthogonal test was used to optimize the deproteinization process based on the enzyme-Sevag method.Results:The optimal extraction process was extraction twice,an extraction time of 30 minutes,and a solid-liquid ratio of 1∶10.The optimal depigmentation process was an amount of activated carbon used of 1.0%,a temperature of 100℃,and a time of 20 minutes;the polysaccharide loss rate was 28.6%.The optimal deproteinization process was an amount of enzyme used of 1.5%,a temperature of 50℃,and a time of 60 minutes;the protein clearance rate was 28.2%and the polysaccharide loss rate was 10.9%.Conclusion:The optimized purification process for LBP is stable,feasible,and suitable for the development of LBP products.