龙眼多糖超声波—酶解辅助提取工艺优化  

Optimization of Ultrasonic-enzyme-assisted Extraction Technology of Polysaccharides from Longan Pulp

作　　者：易阳[1] 张名位[2] 廖森泰[2] 唐小俊[2] 张瑞芬[2] 魏振承[2] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]广东省农业科学院农业生物技术研究所,广州510610

出　　处：《农业机械学报》2010年第5期131-136,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：NSFC-广东联合基金资助项目(U0731005);广东省自然科学基金团队资助项目(06200586)

摘　　要：采用Box-Benhnken中心组合试验设计优化龙眼果肉多糖的超声波-酶解辅助提取工艺,建立了包括纤维素酶添加量、超声波功率、酶解温度、pH值和时间的五因素回归模型。经回归模型分析并结合验证试验,确定多糖的最佳提取工艺条件为:以龙眼干果肉(含水率8.47%)为原料,选取纤维素酶(酶活大于等于200 U/mg)添加量2 000 U/g、超声波功率250 W、酶解温度55℃、pH值5.0、时间60 min,在该条件下多糖提取率达38.71%,比传统热水法、酶法、超声波法和微波法分别高9.85%、6.41%、4.35%和3.99%,且差异达到显著水平(P<0.05)。The effects of the amount of enzyme added,ultrasonic power,enzymolysis temperature,pH value and time on the extraction yield of polysaccharides from longan pulp were optimized by response surface methodology.The optimal technological conditions of extraction by ultrasonic and cellulase were determined,then regression mathematical model was established.The optimal technological parameters are as follows： longan pulp with water ratio is 8.47%,cellulase additive ratios is 2000U/g,ultrasonic power is 250W,enzymolysis temperature is 55 ℃,enzymolysis pH value is 5.0,enzymolysis time is 60min,under such conditions,the polysaccharides extraction rate is 38.71%.This result approximated to the value of mathematical model calculated.

关 键 词：龙眼 多糖 超声波 纤维素酶 提取 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]