摘要
通过分析5种枣的化学成分，确定了金丝小枣为提取枣多糖的较佳原料。探讨了超声波提取枣多糖的优化工艺。通过响应面分析法考察超声波功率、提取时间、提取温度、料液比对枣多糖得率与纯度的影响，得出枣多糖最佳的提取工艺条件为：超声波功率86～96w，提取温度45～53℃．提取时间20min，料液比1：20（g：mL），枣多糖得率7．63％，纯度35．57％。与传统的水浴浸提法相比，该方法不仅缩短了提取时间，且提高了枣多糖得率与纯度。同时，用红外光谱技术分析两种方法所得枣多糖，可知其化学结构基本一致。
Five cuhivars of Chinese jujube were analyzed to compare their chemical components. Results of tests showed that Ziziphus jujuba cv, （Jinsixiaozao） had higher content of soluble fiber and lower contents of protein and ash. The ultrasonically assisted extraction conditions of polysaccharides from Z. jujuba cv. were studied. Method of response surface regression was used to optimize the extraction under various conditions for the optimum yield and purity of polysaccharides. Analysis showed that yield and purity changed substantially with changes of extraction temperature and ultrasonic power, Optimum extraction conditions were identified to be temperature 45 to 53 ℃, ultrasonic power 86 to 96 W, time 20 min, stock ratio 1：20 （g： mL）. FT-IR spectra analysis indicated that structural characteristics of the extractives obtained under ultrasonically assisted extraction were almost identical to those from the traditional method.
出处
《林产化学与工业》
EI
CAS
CSCD
2006年第3期73-76,共4页
Chemistry and Industry of Forest Products
关键词
超声波提取
金丝小枣
枣多糖
ultrasonically assisted extraction
Ziziphus jujuba cv.
Chinese jujube polysaccharides
作者简介
李进伟（1972-），男，山西朔州人，博士生，主要从事天然产物提取及功能食品方面研究。
