摘要
建立了超声波辅助复合酶(纤维素酶/蛋白酶/果胶酶=1∶1∶1)提取北五味子多糖的方法。以多糖的提取率为研究指标,通过设计正交试验和响应面优化试验,对超声波辅助复合酶法提取北五味子多糖的工艺进行了优化。确定最佳工艺条件为酶解温度45℃,缓冲液pH 4.6,复合酶用量2%,酶解时间为2.0h,超声波功率166W,萃取温度56℃,萃取时间39 min。在此最佳条件下,北五味子多糖提取量达到105.36mg/g。超声波辅助复合酶法应用到多糖的提取领域,节省了时间,降低了溶剂消耗,且明显提高了多糖的提取率,该法操作方便,简单易行,为北五味子多糖工业化生产提取提供了理论依据。
The method of ultrasonic-assisted enzymatic extraction （cellulase： papain： pectinase was 1：1：1） ofpolysaccharide from Schisandra chinensis was established. Orthogonal test and response surface methodology and was employed to optimize the technology conditions for extracting polysac- charide from S. chinensis, taking polysaccharide extraction yield as evaluation index. The optimum extraction parameters of polysaccharides for ul- trasonic-assisted enzyme were obtained as follows： hydrolysis temperature 45~C, buffer solution pH 4.6, compound enzyme 2%, hydrolysis time 2.0 h, ultrasonic power 166 W, extraction temperature 56~C, and extraction time 39 min. Under the optimal condition, the extraction yield of polysaccha- tides was 105.36 mg/g. The approach proposed in this study shortened extraction time, reduced solvent consumption, improved the extraction yield of polysaccharides. The method was easy and simple, providing theoretical basis for polysaccharide extraction from S. chinensis.
出处
《中国酿造》
CAS
2014年第3期104-108,共5页
China Brewing
关键词
北五味子
多糖
复合酶
超声波
提取
Schisandra chinensis
polysaccharide
compound enzyme
ultrasonic
extraction
