响应面优化超声-酶辅助强化油橄榄叶多糖的提取
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摘要
以油橄榄叶为原料,采用超声-酶辅助法强化其中多糖的提取,通过单因素实验和响应面实验对提取条件进行了优化。同时,采用扫描电镜(SEM)对提取多糖后的物料结构形态进行了观察。结果表明,采用先酶解后超声的提取方式效果较好,优化的提取工艺条件为:纤维素酶与果胶酶质量比2∶1,酶添加量0. 6%,液料比40∶1,酶解温度54℃,酶解时间3 h,超声体积功率密度120W/L,超声时间19 min。在最优条件下,油橄榄叶多糖提取率为4. 50%。SEM观察表明,超声-酶辅助提取过程可以破坏油橄榄叶细胞壁结构,从而减小提取过程的传质阻力,提高多糖提取率。
Ultrasound-assisted enzymatic method was used to enhance the extraction of polysaccharide from olive leaf. On the basis of single factor experiment,the extraction conditions were optimized by response surface methodology. In addition,the microstructure of the material after extracting polysaccharide was observed by SEM. The results showed that the method of ultrasonic extraction after enzymatic hydrolysis was better,and the optimal extraction conditions were obtained as follows: mass ratio of cellulase to pectinase 2:1,enzyme dosage 0. 6%,liquid-solid ratio 40:1,enzymolysis temperature 54 ℃,enzymolysis time 3 h,ultrasonic volume power density 120 W/L and ultrasonic time 19 min. Under the optimal conditions,the extraction rate of polysaccharide reached 4. 50%. The olive leaves appeared to be much more disintegrated after being treated with ultrasound-assisted enzymatic extraction,so the mass transfer during the process of extraction was reduced and the extraction rate of polysaccharide was improved.
Ultrasound-assisted enzymatic method was used to enhance the extraction of polysaccharide from olive leaf. On the basis of single factor experiment,the extraction conditions were optimized by response surface methodology. In addition,the microstructure of the material after extracting polysaccharide was observed by SEM. The results showed that the method of ultrasonic extraction after enzymatic hydrolysis was better,and the optimal extraction conditions were obtained as follows: mass ratio of cellulase to pectinase 2:1,enzyme dosage 0. 6%,liquid-solid ratio 40:1,enzymolysis temperature 54 ℃,enzymolysis time 3 h,ultrasonic volume power density 120 W/L and ultrasonic time 19 min. Under the optimal conditions,the extraction rate of polysaccharide reached 4. 50%. The olive leaves appeared to be much more disintegrated after being treated with ultrasound-assisted enzymatic extraction,so the mass transfer during the process of extraction was reduced and the extraction rate of polysaccharide was improved.
引文
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[3]王成章,高彩霞,姜成英.油橄榄的化学组成和加工利用[J].林业科技开发,2006,20(2):1-4.
[4]吴遵秋.油橄榄叶中三种活性成分含量动态变化及橄榄苦苷的分离鉴定与活性研究[D].成都:四川农业大学,2015.
[5]ALZWEIRI M,AL-HIARI Y M.Analysis and evaluation of hydroxytyrosol in olive leaf extract[J].Jordan J Pharm Sci,2013,6(3):314-322.
[6]张慧瑛,罗光宏,郝军元,等.超声波-生物酶法提取锁阳多糖工艺优化及其抗肿瘤活性[J].食品科学,2016,37(12):59-64.
[7]姜艳霞,纪朋艳,朱文赫,等.海带多糖对人肝癌细胞Bel-7402增殖的抑制作用及其机制[J].食品科学,2015,36(15):180-182.
[8]梁英,杨宏志,夏运亮.黑木耳硒多糖对小鼠血脂、血硒及氧化物酶的影响[J].营养学报,2000,22(3):250-252.
[9]朱磊,王振宇.黑木耳多糖对小鼠抗疲劳作用的研究[J].营养学报,2008,30(4):430-432.
[10]WANG Z,WANG C,ZHANG C,et al.Ultrasound-assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds[J].Innov Food Sci Emerg,2017,44:224-234.
[11]陈程,张存劳,罗国平,等.超声波辅助纤维素酶提取牡丹籽饼中多糖及其清除自由基活性研究[J].中国油脂,2018,43(4):126-131.
[12]LAI F,WEN Q,LI L,et al.Antioxidant activities of water-soluble polysaccharide extracted from mung bean(Vigna radiata L.)hull with ultrasonic assisted treatment[J].Carbohydr Polym,2010,81(2):323-329.
[13]曹名锋.微生物合成γ-聚谷氨酸及其分子生物学研究[D].天津:南开大学,2011.
[14]陈燊.橄榄多糖提取分离及其功能特性的研究[D].福州:福建农林大学,2014.
[15]陈建福,施伟梅.响应面法优化纤维素酶辅助提取西兰花总黄酮[J].四川农业大学学报,2014,32(3):298-304.
[16]ZHANG C W,WANG C Z,TAO R.Analysis on the physicochemical properties of Ginkgo biloba leaves after enzymolysis based ultrasound dxtraction and Soxhlet extraction[J].Molecules,2016,21(1):97.