酶法提取稷山板枣多糖工艺条件优化  

Optimization of extraction craft conditions of Jishan board jujube polysaccharide by enzyme method

作　　者：杨萍芳[1] 李楠[1] YANG Pingfang;LI Nan(Department of life science,Yuncheng university,Shanxi Yuncheng 044000,China)

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《食品工程》2018年第1期16-18,62,共4页Food Engineering

基　　金：运城学院2015年度生物学学科研究项目(XK-2015026)

摘　　要：以稷山板枣为原料,对酶法提取大枣多糖的工艺条件进行了优化。通过单因素试验研究了不同料液比(g∶m L)、酶添加量、酶解时间、提取液p H和酶解温度这5个因素对多糖得率的影响。在单因素试验的基础上,选取了三因素三水平进行响应面试验,并对提取工艺参数进行了优化。试验结果表明,在料液比为1∶30(g∶m L)、纤维素酶添加量为0.05%、酶解时间为80 min、提取液p H为5.2、酶解温度为55℃时板枣多糖得率最高,为3.61%。Taking Jishan board jujube as raw material,the technological conditions of extracting jujube polysaccharide by enzyme method were studied.And single factor experimental design was used to investigate the factors that affecting the extraction of polysaccharide from Jishan board jujube,such as solid-liquid ratio(g∶mL),the addition of enzyme,reaction time,and reaction pH.On the basis of single factor experiment,the conditions of extraction were optimized by response surface.And the test shows that the optimum conditions for the extraction of polysaccharide are as follows:solid-liquid ratio of 1∶30,temperature of 55℃,pH of 5.2,the addition of enzyme of 0.05%and hydrolysis time of 80min,under such conditions the extraction rate can be up to 3.61%.

关 键 词：稷山板枣 多糖 酶解法 

分 类 号：TS201.25[轻工技术与工程—食品科学]