Study On Extraction, Purification And Antioxidation Of Active Ingredients Fromtamarind

This paper studied on the extraction, purification the polysaccharides of pulp, flavonoids of shell and pectin of seeds from Tamarind, the content and antioxidant activity of polysaccharides, flavonoids and pectin were measured. The results were as follows:1.The technological parameters of tamarind polysaccharides extraction were optimize. Two polysaccharides’ extraction technology methods of hot water extraction and microwave assisted were studied, and the extraction process parameters were optimized. The optimization of process parameters in hot water extraction method were:the ratio of materials to liquid was1:20(g/mL), temperature90℃, time was90min, pH value was6.0, Under the condition of the process, the polysaccharide extraction ratio was17.18%. The optimize of process parameters in microwave assisted method were:microwave power is400w, time was10min, the ratio of materials to liquid ratio1:30, Under the condition of the process, the polysaccharide extraction ratio was13.52%.2. After the polysaccharide was purified, we carried on physical and chemical properties testing and ion chromatographic analysis of monosaccharides. The purified polysaccharide content increased to63.65%; Protein in the polysaccharide content was only0.0022g/L; The PH value of Polysaccharide aqueous solution was3.77, indicate that the polysaccharide was acidic polysaccharides. Combined with infrared spectroscopy and ion chromatographic analysis, tamarind pulp polysaccharide contained glucose, fructose, polysaccharide sulfate, galactose and galacturonic acid.3. The technological parameters of tamarind flavonoids extraction were optimize. Two flavonoids’ extraction technology methods of ultrasonic-assisted extraction and microwave-assisted were studied, and the extraction process parameters were optimized. With the ultrasonic-assisted extraction flavonoids,the optimal extraction conditions were as follows:solvent was60%ethanol, ratio of solvent to grape seed was1:25, extraction time were40min, temperature was50℃, under the condition of the extraction rate was39.81%; With the microwave-assisted extraction flavonoids,the optimal extraction conditions were as follows:solvent was60%ethanol,ratio of solvent to grape seed was1:15, microwave time were14min microwave power was500w, under the condition of the extraction rate was38.36%.4. Flavone compounds in the shell of tamarind was purified by using polyamide. Polyamide was chose to be the best polymeric adsorbent by the Static adsorption and desorption experiment. It is the best absorption condition that temperature at20℃, adsorption time of2h and pH value of solution at4confirmed by a single factor experiment. And the best desorption condition is using80%ethanol aqueous solution as desorption solution at30℃, desprotuin time of4h and pH value of solution at4. The rate of adsorption and desorption is3BV/h and3BV/h which confirmed by a dynamic experiment. The purity of Flavone in the shell of tamarind is31.00%determined by HPLC.5. The best process conditions of extracting tamarind seed polysaccharide(TSP) is solid-liquid ratio1:35, pH4.6, boil time20min and settling time4h which used organic acid aqueous solution Orthogonal experiments and the content of galacturonic acid in the extraction as target. In this condition, we have got the extraction rate of26.51%. in addition, the product index of tamarind sub-pectin extracted by this process is much better than national standards for pectin.