不同品种荔枝干多糖酶法提取条件的优化  

Optimum Extraction Techniques Parameters of Polysaccharide from Different Varieties of Dried Litchi Flesh

作　　者：张钟[1] 邱银娥 

机构地区：[1]广东石油化工学院化学与生命科学学院,广东茂名525000

出　　处：《包装与食品机械》2014年第2期14-18,共5页Packaging and Food Machinery

基　　金：广东省高等学校人才引进项目(201192);广东石油化工学院人才引进项目(2010r2)

摘　　要：以荔枝干为原料,采用纤维素酶提取技术从荔枝干中提取多糖,在酶量、时间、温度、pH值与料液比的单因素试验基础上,再通过正交试验分析纤维素酶提取荔枝干肉多糖的最佳工艺参数。以上述的最佳工艺参数对糯米糍、白糖罂、桂味、怀枝、和妃子笑进行多糖的提取试验,比较它们的多糖含量。试验结果表明,纤维素酶提取荔枝干肉多糖的最佳工艺参数是:料液比为1∶25,酶解时间为210 min,酶解温度为35℃,酶量为1.6%,pH值为6.0。5个品种荔枝干肉用纤维素酶提取所得多糖含量为:糯米糍34.50%>怀枝32.73%>桂味31.29%>妃子笑26.49%>白糖罂21.25%。The dried litchi flesh was used as raw material, cellulose extraction techniques was used to extract of polysaccharide from dried litchi flesh. On the basis of single factor experiments of enzyme amount , time, temperature, pH, and the tatio of water, orthogonal experiment was used to analyzed the optimum parameters of using cellulose to extract the polysaccharide from dried litchi flesh polysaccharides. The kind of litchi are Nuomici , Sugar Vase, Opium, Guiwei, Wai Chi and Feizixiao. The results showed that： the optimum parameters are： the ratio of solid and liquid 1：25, reaction time 210 min, temperature35℃, amount of enzyme 1.6% ,pH value of 6.0. The content of five dried litchi polysaccharide：Nuomici 34.50% 〉 Wai Chi 32.73% 〉 Guiwei 31.29% 〉 Feizixiao 26.49% 〉 Sugar Vaes 21.25%.

关 键 词：荔枝 多糖 提取条件 参数优化 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]