水酶法提取金耳多糖的工艺优化
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摘要
以云南金耳子实体为原料,拟获取酶法辅助提取金耳子实体多糖的最佳方案。以金耳多糖得率为指标,应用单因素实验结合Box-Behnken中心组合设计响应面试验,探究果胶酶及纤维素酶复合酶添加量、提取液料比、提取温度、提取时间对金耳多糖得率的影响,获得水酶法提取金耳子实体多糖最佳试验方案。结果表明,水酶法提取金耳多糖的最佳工艺条件为:复合酶添加量为20.50 mg/g,液料比为347∶1 (m L/g),提取温度为52℃,提取时间52 min,在此条件下金耳多糖的得率为12.69%±0.52%。此法具有提取温度低、提取时间短、得率较高的优势。
The fruit bodies of Tremella aurantialba in Yunnan were used as materials to obtain the optimum method of Tremella aurantialba polysaccharide aqueous enzymatic extraction. The polysaccharide extraction yield was taken as evaluation index,enzyme dosage,liquid-solid ratio,extraction temperature and extraction time were investigated through the response surface methodology design based on single factor method combined with Box-Behnken central composite method.Results showed that,the optimal parameters were determined as follows: Enzyme dosage was 20.50 mg/g,liquid-solid ratio was 347 ∶ 1( m L/g),extraction temperature was 52 ℃ and extraction time was 52 min. Under these conditions,the maximum extraction yield of Tremella aurantialba polysaccharide was 12.69% ± 0.52%.Compared with traditional method,the optimum aqueous enzymatic extraction of polysaccharide from Tremella aurantialba was obtained,which had lower extraction temperature and less extraction time but higher extraction yield.
The fruit bodies of Tremella aurantialba in Yunnan were used as materials to obtain the optimum method of Tremella aurantialba polysaccharide aqueous enzymatic extraction. The polysaccharide extraction yield was taken as evaluation index,enzyme dosage,liquid-solid ratio,extraction temperature and extraction time were investigated through the response surface methodology design based on single factor method combined with Box-Behnken central composite method.Results showed that,the optimal parameters were determined as follows: Enzyme dosage was 20.50 mg/g,liquid-solid ratio was 347 ∶ 1( m L/g),extraction temperature was 52 ℃ and extraction time was 52 min. Under these conditions,the maximum extraction yield of Tremella aurantialba polysaccharide was 12.69% ± 0.52%.Compared with traditional method,the optimum aqueous enzymatic extraction of polysaccharide from Tremella aurantialba was obtained,which had lower extraction temperature and less extraction time but higher extraction yield.
引文
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[12]鲍会梅.酶解法提取银耳多糖的工艺及稳定性研究[J].食品研究与开发,2015,35(11):17-21.
[13]刘钧发,冯梦莹,游丽君,等.超声和水提法提取灵芝多糖的结构和抗氧化性的比较研究[J].食品工业科技,2013,34(24):88-92.
[14]扎罗,刘振东,王波,等.复合酶法提取西藏金耳粗多糖工艺研究[J].轻工科技,2018,32(1):23-25.
[15]苗晓燕,朱维红,陈梅香,等.猴头菌丝体多糖提取工艺比较研究[J].食品研究与开发,2013,33(6):30-33.
[16]杨建刚,王文亮,王世清,等.超声波辅助酶法提取洋葱多糖的工艺研究[J].食品工业,2015,1(36):37-41.
[17]谭喜平,夏新华,罗纯清,等.苯酚-硫酸法测定益肺通络颗粒水提液总多糖含量[J].亚太传统医药,2014,9(17):24-27.
[18]李亚辉,马艳弘,黄开红,等.响应面法优化复合酶提取芦荟多糖工艺及其抗氧化活性分析[J].食品科学,2014,35(18):63-68.
[2]杜秀菊.金耳子实体多糖的分离纯化、结构鉴定、分子修饰和生物活性的研究[D].南京:南京农业大学,2009.
[3]汪虹.金耳药理活性及其多糖结构研究进展[J].食用菌学报,2005,12(4):53-56.
[4]薛蓓,王波,扎罗.西藏野生金耳多糖提取工艺及抗氧化能力初步研究[J].高原农业,2017,1(1):73-77.
[5]Vilkhu K,Mawson R,Simons L,et al.Applications and opportunities for ultrasound assisted extraction in the food industry-a review[J].Innovative Food Science and Emerging Technologies,2008,9(2):161-169.
[6]Dong J,Liu Y,Liang Z,et al.Investigation on ultrasoundassisted extraction of salvianolic acid b from Salvia miltiorrhiza root[J].Ultrasonics Sonochemistry,2010,17(1):61-65.
[7]Jerman,T,Treb2e P,Vodopivec B M.Ultrasound-assisted solid liquid extraction(usle)of olive fruit(Olea europaea)phenolic compounds[J].Food Chemistry,2010,123(1):175-182.
[8]Li H,Che Z M,Gu Y,et al.Optimization of the microwaveassisted extraction process of polysaccharides from Fructus corni[J].Medicinal Plant,2011,2(8):68-71.
[9]Vierhuis E,Servili M,Baldioli M,et al.Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides[J].Journal of Agricultural and Food Chemistry,2001,49(3):1218-1223.
[10]覃海元,潘嫣丽,覃梅珍.热水与超声波提取鹿角灵芝多糖工艺比较研究[J].中国食品添加剂,2011,21(3):91-95.
[11]Black W A P,Dewar E T,Woodward F N.Manufacture of algal chemicals,IV-Laboratory-scale isolation of fucoidan from brown marine algae[J].Journal of the Science of Food and Agriculture,1952,3(3):122-129.
[12]鲍会梅.酶解法提取银耳多糖的工艺及稳定性研究[J].食品研究与开发,2015,35(11):17-21.
[13]刘钧发,冯梦莹,游丽君,等.超声和水提法提取灵芝多糖的结构和抗氧化性的比较研究[J].食品工业科技,2013,34(24):88-92.
[14]扎罗,刘振东,王波,等.复合酶法提取西藏金耳粗多糖工艺研究[J].轻工科技,2018,32(1):23-25.
[15]苗晓燕,朱维红,陈梅香,等.猴头菌丝体多糖提取工艺比较研究[J].食品研究与开发,2013,33(6):30-33.
[16]杨建刚,王文亮,王世清,等.超声波辅助酶法提取洋葱多糖的工艺研究[J].食品工业,2015,1(36):37-41.
[17]谭喜平,夏新华,罗纯清,等.苯酚-硫酸法测定益肺通络颗粒水提液总多糖含量[J].亚太传统医药,2014,9(17):24-27.
[18]李亚辉,马艳弘,黄开红,等.响应面法优化复合酶提取芦荟多糖工艺及其抗氧化活性分析[J].食品科学,2014,35(18):63-68.
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