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通过单因素实验选择和正交设计对五味子中多糖进行超声辅助提取,以吸光度值为指标,分别对料液比、提取温度、提取时间和提取次数等因素进行考察,优化出超声辅助提取五味子多糖的最佳条件为料液比1∶30、提取时间40min、温度60℃、提取次数为1次。在优化的条件下对湖北和辽宁产的五味子中总多糖含量进行测定,得出北五味子总多糖含量为39.31mg/g,南五味子总多糖含量为24.05mg/g,二者多糖含量存在显著性差异。
Through the single factor experiment design and orthogonal design, the polysaccharides in Schisandra chinensis were extracted by ultrasonic and the absorbance value was taken as the index to investigate the factors such as the material-liquid ratio, the extraction temperature, the extraction time and the number of extraction. The ultrasonic-assisted extraction of Schisandra chinensis polysaccharides The optimal conditions for the material to liquid ratio 1:30, extraction time 40min, temperature 60 ℃, the number of extraction was 1 time. Under optimal conditions, the content of total polysaccharides in Schisandra sphenanthera from Hubei and Liaoning were determined, the total polysaccharide content of Schisandra sphenanthera was 39.31mg / g, the total polysaccharide content of schisandra chinensis was 24.05mg / g, and the polysaccharide content of the two polysaccharides was significant difference.