桑黄多糖超声波协同纤维素酶法提取的工艺优化  

Optimization of Ultrasonic-assisted Enzymatic Extraction of Polysaccharide from Phellinus igniarius

作　　者：程伟[1] 秦俊哲[1] 杜军国[1] 张春华[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《现代食品科技》2012年第6期662-666,共5页Modern Food Science and Technology

基　　金：陕西省教育厅自然科学基金项目(08JK232)

摘　　要：在单因素试验的基础上,根据中心组合设计原理采用四因素三水平的响应曲面分析法,对超声波协同纤维素酶法提取桑黄多糖工艺进行优化研究;同时采用红外光谱仪扫描分析,确定其基团类型。结果表明:较适宜提取工艺条件为超声温度54℃、pH 5.1、超声时间39 min、超声功率240W,在此优化条件下,桑黄多糖得率可达5.30%;红外光谱扫描结果表明协同提取的多糖和热水浸提所得多糖的红外光谱图基本吻合。Ultrasonic-assisted extraction was applied to improve the cellulase-catalyzed extraction yield of polysaccharide from Phellinus igniarius.Based on the single factor experiments, four factors and three levels of response surface analysis method was adopted to optimize the extraction process based on central composite design principle. Infrared spectrometry was used to analyze the structural characteristics of the extracted polysaccharide from Phellinus igniarius. Results showed that the suitable extraction processing conditions were ultrasonic treatment temperature 54~C, pH 5.1, ultrasonic treatment time 39 min and ultrasonic treatment power 240w. Under the optimum conditions, the yield of Phellinus igniarius polysaccharide was up to 5.30%. Infrared spectroscopy indicated that the observed major functional groups in Phellinus igniarius polysaccharide were consistent with those extracted by hot water.

关 键 词：桑黄 多糖 纤维素酶 超声波 红外光谱 

分 类 号：TS201.25[轻工技术与工程—食品科学]