复合酶法提取红枣多糖工艺研究  

Study on extraction of jujube polysaccharide by complex enzyme method

作　　者：石勇 王会晓[2] 纵伟[2] 

机构地区：[1]好想你枣业股份有限公司,新郑450000 [2]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工程》2010年第4期31-33,共3页Food Engineering

摘　　要：以红枣为材料,运用正交实验法研究不同复合酶用量、提取温度、pH和提取时间对红枣多糖提取率的影响,结果表明:复合酶添加量1.0 g/100 g,提取温度48℃,pH5.2,提取时间2.2 h,红枣多糖的提取率最高,提取率为4.61 g/100 g。复合酶法优于热水浸提法。Jujube was selected for extraction of polysaccharide by orthogonal design.The effect of enzyme dosage,extraction temperature,pH value and extraction time on polysaccharide yield were studied.The result indicated the optimum extraction conditions were as follows：1.0 g / 100 g complex enzyme,extraction temperature 48 ℃,pH5.2,extraction time 2.2 h.The extraction yield was 4.62 g / 100 g.This method was better than hot water extract method.

关 键 词：红枣 多糖 复合酶 提取 

分 类 号：TS24[轻工技术与工程—制糖工程]