酶法提取山药中多种水溶性成分的工艺研究  

A Study on Extraction Technology of Water-soluble Components in Yam Using Alkali Proteinase

作　　者：赵希[1] 张黎明[1] 王玲玲[1] 

机构地区：[1]天津科技大学生物工程学院天津市工业微生物重点实验室,天津300457

出　　处：《精细化工》2009年第1期28-32,共5页Fine Chemicals

基　　金：天津市应用基础及前沿技术研究计划重点项目(08JCZDJC15300)~~

摘　　要：用碱性蛋白酶法一步提取了山药中多种水溶性化学成分。考察了原料与提取液质量比、酶用量、酶解时间、pH和温度对山药蛋白质提取率的影响,并对酶法提取物中各水溶性成分进行了定量分析。通过单因素和正交实验,确立了酶法提取山药蛋白的最优工艺条件:m(山药粉)∶m(提取液)=1∶10,酶用量70 U/g(山药粉),提取时间1.5 h,pH=9.5,温度45℃。在最佳提取条件下,提取物得率为13.20%,山药蛋白质、糖蛋白、多糖、皂苷以及脂肪酸的提取率分别为67.14%,38.01%,78.81%,44.24%和16.42%。由此推断,上述酶法提取工艺对山药中各营养成分均起到很好的浓缩富集作用,提取物溶解性良好,可以满足食品添加剂、保健药品或化妆品添加剂的要求。This article aims to discuss the simultaneous extracting technology of varied water-soluble components from yam using alkali proteinase. The optimal condition was achieved as follows：adding 70 U/g alkali proteinase,enzymatieally hydrolyze for 1.5 h at 45 ℃ and pH 9.5, and the mass ratio of material to solvent was 1：10. The yield of the extract obtained was 13.20%, and the extraction rate of yam protein,glyeoprotein,polysaccharide, saponin and fatty acid reached 67.14% ,38.01% ,78. 81% , 44.24% and 16. 42% , respectively. The quantitative analysis showed that many water-soluble chemical components could be extracted simultaneously using alkali proteinase, which showed the above extraction technology played an important role in the enrichment of yam hygienical components. Therefore, the obtained yam multi-component extract has potential applications as food additive, hygienieal medicine and cosmetic additive.

关 键 词：山药 碱性蛋白酶 蛋白质 水溶性成分 中药现代化技术 

分 类 号：R284.2[医药卫生—中药学]