超声波辅助复合酶法提取芦荟多糖的研究  

Study on the extraction of aloe polysaccharide by ultrasound assisted compound enzyme

作　　者：马丽媛[1] 尚尔坤 张金凤[1] 杜丽红 郭元博 MA Liyuan;SHANG Erkun;ZHANG Jinfeng;DU Lihong;GUO Yuanbo(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061;Suihua Inspection and Testing Center,Suihua 152000)

机构地区：[1]绥化学院,食品与制药工程学院,绥化152061 [2]绥化市检验检测中心,绥化152000

出　　处：《中国食品添加剂》2022年第3期51-56,共6页China Food Additives

基　　金：黑龙江省属高校基本科研业务费科研项目青年项目(KYYWF10236190112);黑龙江教育厅基本科研业务费多学科交叉科研项目(KYYWF10236180208)。

摘　　要：利用超声波辅助复合酶法提取芦荟多糖,并对比有无超声波辅助下复合酶法提取所得芦荟多糖的提取率。选取超声波功率、提取时间、提取温度、复合酶添加量进行单因素和正交试验,以芦荟多糖的提取率为指标进行优化。确定芦荟多糖的最佳提取工艺为:超声波功率100W,提取时间50min,提取温度50℃,复合酶添加量为2%(纤维素酶与果胶酶配比为3∶1)。此条件下,芦荟多糖的提取率为8.42%,较单纯的复合酶法提取率提高41.3%,且提取的芦荟多糖具有较强的抗氧化能力。Ultrasound-assisted compound enzymatic method was used to extract aloe polysaccharides and compared with none ultrasonic-assisted extraction.Ultrasonic power,extraction time,extraction temperature,and complex enzyme amount were selected for single factor and orthogonal experiments,and the extraction rate was used as the indicator.The optimal extraction process of aloe polysaccharides was:ultrasonic power 100 W,extraction time 50 min,extraction temperature 50℃,complex enzyme amount 2%(the ratio of cellulase to pectinase is 3∶1).Under these conditions,the extraction rate of aloe polysaccharide was 8.42%,which was increased by 41.3%when compared with none ultrasonic-assistant compound enzyme method.The antioxidant capacity of aloe polysaccharides was strong.

关 键 词：芦荟多糖 超声波 复合酶 提取率 

分 类 号：TS201.1[轻工技术与工程—食品科学]