超声波协同复合酶法提取南瓜多糖最佳条件的研究  

Study on the Optimum Technology of Polysaccharide Extracting from Pumpkin by Ultrasonic-Enzyme Synergistic Method

作　　者：赵玉[1] 徐雅琴[1] 崔崇士[1] 

机构地区：[1]东北农业大学理学院,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2009年第7期13-15,共3页Farm Products Processing

基　　金：黑龙江省自然科学基金资助重点项目(ZJN0606-01)

摘　　要：采用超声波协同复合酶法提取南瓜水溶性多糖,试验将2种独立的提取方法进行协同作用,考察协同作用对提取效果的影响,并与单一超声波法、复合酶解法相比较。首先原料经复合酶酶解处理,酶解条件为:1%纤维素酶,1.5%果胶酶,pH值5.5的磷酸氢二钠—柠檬酸缓冲溶液,40℃水浴振荡30min,酶解中多糖会有部分溶出;在酶解的基础上再进行超声波处理,通过超声破壁作用,进一步增加提取液中水溶性多糖的含量。试验确定超声波协同酶法提取南瓜多糖的最佳超声波工艺为:超声时间为10min,超声功率300W,料液比1∶30,多糖提取率为25.94%。通过对3种提取方法的比较,超声波协同酶法得到的南瓜多糖提取率最高,其次是复合酶法。Ultrasonic-enzyme synergistic method was used to extract the water-soluble polysacchande from pumpki.n, and was compared with the two independent methods. The materials were added in 1% cellulose enzyme, 1.5% pectinase and pH 5.5 Na2HPO4-citric acid buffer solution, oscillated for 30 minutes in the waterbath at 40 ℃. Part of the polysaccharide would be solved in this process. The ceils were broken through ultrasound to further increase the role of water-soluble extraction of polysaccharide. The optimum extraction conditions of extracting polysaccharide from pumpkin were： Ultrasonic time 10 min, ultrasonic power 300 W, raw material and solution ratiol ： 30 （g ： mL） . The extraction yield of polysaccharide was 25.94 percent under the optimum conditions. Ultrasonic-enzyme synergistic method had the highest extraction yield, followed by the compound enzyme method in the three extraction methods.

关 键 词：南瓜多糖 酶解 超声波 提取率 

分 类 号：O629.12[理学—有机化学]