超声波协同复合酶法提取香菇多糖的工艺优化  

Optimization of Ultrasonic-assisted Compound Enzyme Extraction Technology of Lentinan

作　　者：秦令祥 周婧琦 崔胜文 高愿军 QIN Ling-xiang;ZHOU Jing-qi;CUI Sheng-wen;GAO Yuan-jun(Luohe Sion-German Shuang Cheng Function Food Institute CO.,LTD.,Luohe 462300,Henan,China;Luohe Vocational College of Food,Luohe 462300,Henan,China)

机构地区：[1]漯河中德双成功能食品研究院有限公司,河南漯河462300 [2]漯河食品职业学院,河南漯河462300

出　　处：《食品研究与开发》2018年第19期63-67,共5页Food Research and Development

基　　金：河南省科技攻关项目(182102110005);漯河市青年拔尖人才科研课题(LBJZ201608)

摘　　要：优化超声波协同复合酶法提取香菇中多糖成分的工艺。以香菇多糖提取率为评价指标,采用单因素试验和正交试验,确定最佳提取工艺参数。结果表明,超声波提取优化工艺条件为:料液比1∶15(g/mL),超声温度70℃,超声时间12 min。在此最佳超声提取条件下香菇多糖提取率为8.97%。在超声波优化的基础上,进行复合酶处理,最佳酶解工艺参数为:酶解时间50 min,复合酶(木瓜蛋白酶∶纤维素酶∶果胶酶=1∶1∶1,质量比)添加量3%,酶解温度60℃,酶解pH5.5,在此优化条件下香菇多糖提取率为12.46%。To optimize ultrasonic-assisted compound enzyme extraction technology of lentinant(LNT)from Lentinus edodes.By taking the extraction ratio of LNT as evaluation index,the extraction condition was optimized by single factor test and orthogonal test.The result showed that the optimal ultrasonic extraction conditions were solid-liquid 1∶15(g/mL),temperature 70℃,time 12 min,under these conditions,the extraction rate of LNT was 8.97%.Based on the optimized result of ultrasonic extraction,compound enzymes treatment was further carried out.The extraction conditions were optimized by orthogonal experiments as follows:hydrolysis time 50 min,compound enzyme(papain∶cellulose enzyme∶pectinase=1∶1∶1,mass ratio)3%,enzymatic hydrolysis temperature 60℃,buffer solution pH 5.5.Under these conditions,the extraction rate of LNT was 12.46%.

关 键 词：香菇 香菇多糖 超声波 复合酶 提取工艺 

分 类 号：R284.2[医药卫生—中药学] S646.12[医药卫生—中医学]