超声波协同果胶酶提取黑木耳粗多糖  

Ultrasonic-assisted Pectinase Extraction of Polysaccharide from Auricularia polytricha

作　　者：吴琼[1] 于淑艳[1] 邹险峰[1] 张莉弘[1] 

机构地区：[1]长春大学农产品深加工省重点实验室,吉林长春130022

出　　处：《食品研究与开发》2014年第10期33-36,共4页Food Research and Development

基　　金：吉林省教育厅"十二五"科学技术研究项目(2012258)

摘　　要：采用超声波协同果胶酶提取黑木耳粗多糖,先加入底物质量分数1%的果胶酶,在pH=5.0,50℃酶解2 h,对黑木耳进行预处理。再通过正交试验,得到超声波辅助提取黑木耳粗多糖的最佳工艺条件为:超声波功率400 W,超声波时间7 min,料液比1∶80(g/mL),浸提温度90℃,浸提时间2 h,在此条件下得到黑木耳粗多糖提取率为19.84%。在相同条件下,该提取率高于热水直接浸提法和超声波辅助热水提取法得到黑木耳粗多糖的提取率。实验表明,采用超声波协同果胶酶提取黑木耳粗多糖是可行的。Ultrasonic-assisted pectinase extraction was used to extract polysaccharide from Auricularia polytricha. The Auricularia polytricha was pretreated with substrate concentration of 1%pectinase at pH 5.0 , temperature 50 ℃ Enzymatic for 2 h. The orthogonal experiment showed, the optimum ultrasonic-assisted extraction condition was： ultrasonic power 400 W, ultrasonic time 7 min, solid-liquid ratio 1： 80（g/mL）, extraction temperature 90℃, extraction time 2 h, the maximum extraction rate was 19.84%. Under the same conditions, the extraction rate is higher than the hot water extraction and ultrasonic assisted hot water extraction rate. The experiments showed that using ultrasonic-assisted pectinase to extract polysaccharide from Auricularia polytricha is feasible.

关 键 词：黑木耳 果胶酶 超声波 多糖 

分 类 号：TQ461[化学工程—制药化工]