超声波辅助酶法提取榛蘑多糖
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摘要
目的:为了研究榛蘑中多糖的提取条件,以榛蘑多糖得率为指标,采用超声波辅助复合酶(纤维素酶、木瓜蛋白酶)法进行实验。方法:通过单因素实验研究了酶解温度、超声功率、超声时间、液料比、酶解时间、复合酶比例以及加酶量对榛蘑多糖得率的影响,在此基础上进行响应面优化实验。结果:通过单因素实验,确定了酶解温度50℃、超声功率360 W、超声时间20 min;通过响应面优化实验,确定了最佳提取条件:加酶量1.9%、复合酶比例2:1、酶解时间138 min、液料比30:1(mL/g)。结论:在此条件下,榛蘑多糖得率为40.56%。
Objective: In order to study the extraction technology of polysaccharide from Armillaria mellea,based on the polysaccharide yield,polysaccharide was extracted by ultrasonic-assisted enzymatic( cellulase,papain) method. Method: This paper studied the optimal extraction conditions by single factor experiment,such as enzymolysis temperature,ultrasonic power,ultrasonic time,liquid material ratio,enzymolysis time,ratio of compound enzyme,enzyme concentration.The optimal conditions were obtained by response surface methodology on the basis of single factor experiment. Result: By single factor experiment,enzymolysis temperature 50 ℃,ultrasonic power 360 W,ultrasonic time 20 min were determined.The results of response surface methodology showed that the optimal extraction conditions were enzyme concentration 1.9%,ratio of compound enzyme 2 : 1,enzymolysis time 138 min,liquid material ratio 30: 1( mL/g).Conclusion: Under the optimal extraction conditions,the yield of polysaccharide reached 40.56%.
Objective: In order to study the extraction technology of polysaccharide from Armillaria mellea,based on the polysaccharide yield,polysaccharide was extracted by ultrasonic-assisted enzymatic( cellulase,papain) method. Method: This paper studied the optimal extraction conditions by single factor experiment,such as enzymolysis temperature,ultrasonic power,ultrasonic time,liquid material ratio,enzymolysis time,ratio of compound enzyme,enzyme concentration.The optimal conditions were obtained by response surface methodology on the basis of single factor experiment. Result: By single factor experiment,enzymolysis temperature 50 ℃,ultrasonic power 360 W,ultrasonic time 20 min were determined.The results of response surface methodology showed that the optimal extraction conditions were enzyme concentration 1.9%,ratio of compound enzyme 2 : 1,enzymolysis time 138 min,liquid material ratio 30: 1( mL/g).Conclusion: Under the optimal extraction conditions,the yield of polysaccharide reached 40.56%.
引文
[1]邵信儒,孙海涛,赵晓春.山榛蘑多糖提取工艺研究[J].食品工业科技,2010,31(2):224-228.
[2]藏金平,袁生,连宾.蜜环菌的研究进展[J].微量元素与健康研究,2004,21(3):47-50.
[3]余晨晨,朱显峰,范书军,等.蜜环菌水溶性多糖的分离鉴定与发酵条件优化[J].食品科技,2011,36(6):84-87.
[4]Sun Y X,Liang H T,Zhang X T,et al.Structural elucidation and immunological activity of apolysaccharide from the fruiting body of Armilaria mellea[J].Bioresource Technol,2009,100(5):1860-1863.
[5]邹东恢,郭宏文.多酶法提取榛蘑多糖及光谱研究[J].江苏农业科学,2015,43(8):276-278.
[6]张帆,丁浩,曹研,等.超声波辅助提取蜜环菌子实体多糖的工艺研究[J].食品工业科技,2012,33(9):218-221.
[7]刁文超,王然,王凤武,等.超声波协同复合酶法提取南瓜多糖工艺优化[J].食品科学,2012,33(18):14-20.
[8]范金波,候宇,周素珍,等.超声波辅助酶法提取黑木耳多糖工艺条件优化[J].食品与发酵科技,2014,50(6):31-35.
[9]薄采颖,郑光耀.松树皮多酚的亚临界水提取及抗氧化活性初探[J].林产化学与工业,2011,31(6):73-77.
[10]陈瑞平,陈瑞战,张敏,等.复合法提取大蒜多糖及其抗氧化活性研究[J].分子科学学报,2012,28(1):47-52.
[11]张斌,李远志,陈宇,等.复合酶法提取广佛手多糖的工艺研究[J].安徽农业科学,2010,38(15):7833-7835.
[12]娄在祥,张有林,王洪新.超声波协同酶法提取黑木耳多糖[J].食品工业,2007(1):29-32.
[13]姜红,孙宏鑫,李晶.酶法提取黑木耳多糖[J].食品与发酵工业,2005,31(6):131-133.
[2]藏金平,袁生,连宾.蜜环菌的研究进展[J].微量元素与健康研究,2004,21(3):47-50.
[3]余晨晨,朱显峰,范书军,等.蜜环菌水溶性多糖的分离鉴定与发酵条件优化[J].食品科技,2011,36(6):84-87.
[4]Sun Y X,Liang H T,Zhang X T,et al.Structural elucidation and immunological activity of apolysaccharide from the fruiting body of Armilaria mellea[J].Bioresource Technol,2009,100(5):1860-1863.
[5]邹东恢,郭宏文.多酶法提取榛蘑多糖及光谱研究[J].江苏农业科学,2015,43(8):276-278.
[6]张帆,丁浩,曹研,等.超声波辅助提取蜜环菌子实体多糖的工艺研究[J].食品工业科技,2012,33(9):218-221.
[7]刁文超,王然,王凤武,等.超声波协同复合酶法提取南瓜多糖工艺优化[J].食品科学,2012,33(18):14-20.
[8]范金波,候宇,周素珍,等.超声波辅助酶法提取黑木耳多糖工艺条件优化[J].食品与发酵科技,2014,50(6):31-35.
[9]薄采颖,郑光耀.松树皮多酚的亚临界水提取及抗氧化活性初探[J].林产化学与工业,2011,31(6):73-77.
[10]陈瑞平,陈瑞战,张敏,等.复合法提取大蒜多糖及其抗氧化活性研究[J].分子科学学报,2012,28(1):47-52.
[11]张斌,李远志,陈宇,等.复合酶法提取广佛手多糖的工艺研究[J].安徽农业科学,2010,38(15):7833-7835.
[12]娄在祥,张有林,王洪新.超声波协同酶法提取黑木耳多糖[J].食品工业,2007(1):29-32.
[13]姜红,孙宏鑫,李晶.酶法提取黑木耳多糖[J].食品与发酵工业,2005,31(6):131-133.