酶法提取枸杞多糖的工艺研究  

Study on Extraction of Lycium Barbarum Polysaccharides by Enzymatic Method

作　　者：李阳[1] 赵春玲[1] 王晓晓[1] 张成军[1] 万端极[1] 

机构地区：[1]湖北工业大学轻工学部,湖北武汉430068

出　　处：《广州化工》2014年第20期59-60,65,共3页GuangZhou Chemical Industry

基　　金：湖北省省级大学生创新创业训练计划(No:201310500019)

摘　　要：研究了酶法提取枸杞多糖的工艺,探讨了酶的种类、pH值、料液比、酶解温度、酶解时间等对多糖提取率的影响。结果表明:果胶酶的提取效果最好;果胶酶最佳工艺条件为pH值为3.5,料液比为1∶45,温度为55℃,时间为2 h,此条件下枸杞多糖的提取率达7.40%。The enzymatic hydrolysis method was used for extraction of polysaccharide from lycium barbarum was investigated.The effects of the kinds of enzymes , pH, solid -liquid ratio, temperature and time on the extraction of polysaccharide were studied.The experimental results showed that using pectinase to extract polysaccharide could achieve the optimal effect.The optimized process parameter was pH 3.5, solid-liquid ratio 1：45, temperature 55℃, and time 2 h.Under optimal conditions , the extraction rate was 7.40%.

关 键 词：果胶酶 枸杞多糖 提取 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]