超声波协同复合酶法提取芦荟凝胶多糖工艺优化  

Optimization of Extraction of Aloe Gel Polysaccharides by Combined Ultrasonic Treatment and Multi-Enzyme Hydrolysis

作　　者：张美霞 游玉明 郭瑶 ZHANG Mei-xia;YOU Yu-ming;GUO Yao(College of Forestry and Life Science, Chongqing University of Arts and Sciences, Chongqing 402160, China)

机构地区：[1]重庆文理学院林学与生命科学学院

出　　处：《食品研究与开发》2019年第18期133-140,共8页Food Research and Development

基　　金：重庆市教委科学技术研究项目(KJ1601107);重庆市社会民生科技创新专项项目(cstc2016shmszx80066)

摘　　要：将超声波辅助提取与复合酶法提取两种独立的提取方法进行协同作用,以新鲜芦荟凝胶为原材料来提取芦荟凝胶多糖。分析超声波与复合酶的协同方式,复合酶的配比以及超声温度,超声时间等提取条件对新鲜芦荟凝胶提取率的影响,并利用响应曲面法对其影响显著的工艺技术参数进行优化,确定最佳提取工艺条件,以达到提高芦荟凝胶多糖提取率的目的。结果表明,超声波与酶解同时进行是最佳的协同方式,果胶酶1.0%,纤维素酶1.5%,中性蛋白酶1.0%为复合酶的最佳配比,在此基础上,以超声波协同复合酶法提取新鲜芦荟凝胶多糖的最佳条件为:超声温度为51℃,超声时间为52min,提取液pH值为4.2。The aloe gel polysaccharides was extracted from aloe vera gel by different sequential combinations of ultrasonic treatment and multi-enzyme hydrolysis.Experimental design was based on the investigation of collaborative way of ultrasound and multi-enzyme, the effect of the combination for extraction of aloe gel polysaccharides such as ratio of multi-enzyme and extraction conditions on the extraction yield of fresh aloe gel.Response surface methodology was applied to optimize the parameters of the process, so as to determine the best extraction conditions and achieve the purpose of improving the extraction yield of the polysaccharide from aloe vera gel.The results showed that simultaneous treatment was the best combination for extraction of aloe gel polysaccharides, pectinase addition of 1.0 %,cellulase addition of 1.5 %,and neutral protease addition of 1.0 % were the best ratio of multi-enzyme.On these basis ,the results indicated that the optimum extraction conditions of the aloe vera gel polysaccharides were as follows: ultrasonic temperature 51 ℃, ultrasonic extraction time 52 min, pH value 4.2.

关 键 词：芦荟凝胶多糖 超声波 复合酶 响应曲面法 工艺优化 

分 类 号：TQ281[化学工程—有机化工]