槐米多糖提取方法比较  

Comparation on Extraction Methods of Polysaccharide from Sophora Japonica

作　　者：吴昌术[1] 朱广双[1] WU Changshu;ZHU Guangshuang(Institute of Biological Engineering,Wuhu Vocational Technical College,Wuhu,Anhui 241000,China)

机构地区：[1]芜湖职业技术学院生物工程学院,安徽芜湖241000

出　　处：《农产品加工（下）》2018年第7期36-38,41,共4页Farm Products Processing

基　　金：安徽省高等学校自然科学研究重点项目(KJ2017A564);安徽省级专业综合改革试点项目(2016ZY048);安徽省级卓越人才教育培养计划项目(2016ZJJH073)

摘　　要：以槐米为原料,分别采用纤维素酶法、果胶酶法、复合酶法、超声复合酶法提取多糖,用苯酚-硫酸法测定槐米多糖含量,通过正交试验对提取条件进行优化,并对提取率进行比较。结果表明,在最佳提取条件下提取率分别为纤维素酶法6.10%,果胶酶法6.29%,复合酶法6.54%,超声复合酶法7.42%,超声复合酶法提取率最高。The polysaccharide was extracted from sophora japonica by the following methods,cellulose extraction,pectinase extraction,compound enzyme extraction and ultrasonic were combined with compound enzyme extraction.The phenol-sulfuric acid method was applied to measure the content of polysaccharide.The optimized conditions and the extraction ratios were investigated and compared using orthogonal experimental design.The results indicated that under the optimized conditions,the extraction ratios of sophora japonica polysaccharide were as follow,cellulose enzyme process 6.10%,pectinase process 6.29%,multi-enzymatic process 6.54%and ultrasonic combined with multi-enzymatic process 7.42%.Therefore the extraction ratio sophora japonica of polysaccharide using ultrasonic combined with multi-enzymatic method was the highest.

关 键 词：槐米 多糖 酶法 超声复合酶法 

分 类 号：TS201.1[轻工技术与工程—食品科学]