摘要
以竹荪为原料,采用正交实验对超声复合酶法提取竹荪多糖工艺进行优化,并与热水提取法、超声波法、纤维素酶法、果胶酶法、木瓜蛋白酶法、复合酶法进行比较,结果表明,超声复合酶法提取竹荪多糖的最佳条件是料液比1∶50,酶解时间60min,酶解pH6,超声时间40min,多糖提取率为16.35%,而热水提取法多糖提取率为9.77%,超声波法为6.64%,纤维素酶法为8.84%,果胶酶法为10.06%,木瓜蛋白酶法为10.35%,复合酶法为11.27%,均低于超声复合酶法。故超声复合酶法提取竹荪多糖的提取率最高,所需时间较热水提取法大为减少,是7种方法中最好的提取方法。
The polysaccharide from Dictyophora indusiata was extracted by ultrasonic combined with multi- enzymatic method and the process was opitimized using orthogonal experimental design,compared with hot water method,ultrasonic wave method,cellulase method,pectinase method,papain method and multi- enzymatic method. The results showed that the optimal conditions of ultrasonic combined with multi-enzymatic extraction were material-water ratio 1：50,enzymolysis time 60min,enzymolysis pH6,ultrasonic time 40min. The extraction ratio of Dictyophora indusiata polysaccharide was 16.35% ,but it was 9.77% in hot water process, 6.64% in ultrasonic process,8.84% in cellulase process,10.06% in pectinase process,10.35% in papain process and 11.27% in multi-enzymatic process,respectively,which were lower than that of ultrasonic combined with multi-enzymatic extraction. Therefore the extraction ratio of Dictyophora indusiata polysaccharide using ultrasonic combined with multi-enzymatic method was the highest,and it＇s time of extraction was significantly shorter than that of hot water method, The ultrasonic combined with multi-enzymatic extraction was the best process among the 7 methods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第14期246-250,共5页
Science and Technology of Food Industry
关键词
竹荪
多糖
热水提取
超声
酶法
超声酶法
Dictyophora indusiata
polysaccharide
hot water method
ultrasonic wave
enzymatic method ultrasonic combined with multi-enzymatic method
