文档介绍：※工艺技术食品科学 2010, Vol. 31, No. 22 1
薏苡仁多糖的提取及分离纯化
肖小年 1,曾海龙 1,易醒 2,熊华 1,*
(,中德联合研究院,江西南昌 330047;
,江西南昌 330047)
3
摘要:在单因素试验基础上,选取料液比、提取温度和提取时间 3 项为考察因素,通过正交试验 L9(3 )优化薏
苡仁多糖提取的最佳工艺条件;对薏苡仁多糖进行分离纯化,考察薏苡仁多糖的 SephadexG-75 凝胶柱层析特性以
及纯度鉴定。结果表明:料液比 1:15(g/mL)、提取温度 100℃、提取时间 150min 为最佳提取条件,在最佳条件
下薏苡仁多糖得率为 %;紫外扫描结果显示薏苡仁多糖中不含核酸和蛋白质。
关键词:薏苡仁多糖;正交试验;提取;分离纯化
Isolation and Purification of harides from Coix lachryma-jobi L. var. ma-yuen Stapf
XIAO Xiao-nian1,ZENG Hai-long1,YI Xing2,XIONG Hua1,*
(1. State Key Laboratory of Food Science and Technology, Sino-German Joint Research Institute, Nanchang University, Nanchang
330047, China;2. Jiangxi Sino-German Food Engineering Center, Nanchang 330047, China)
Abstract: In order to maximize the extraction yield of harides from the seeds of adlay (Coix lachryma-jobi L. var. ma-
3
yuen Stapf), an orthogonal array design L9(3 ) was applied to optimize the extraction conditions including raw material/ water as
well as extraction temperature and duration, of which the effects on haride extraction yield were initially dealt with by
single factor method. Finally, the extracted harides were purified on Sephadex G-75 gel column, and the chromato-
graphic characteristics were investigated and purity identification was carried out. Material/water ratio of 1:15 (g/mL), extraction
temperatu