摘要
研究了超声辅助酶法提取长枣多糖的工艺条件,探讨了料水比、粉碎度、超声功率、超声时间、超声温度、不同酶品种、酶解温度、酶解时间、加酶量及酶解pH对长枣多糖提取率的影响.确定了超声辅助酶法提取的最佳工艺条件为:料水比1∶6,粉碎度60目,超声功率80 W,超声温度60℃,超声时间60 min,1%的淀粉酶(枣粉重量),酶解温度45℃,酶解时间50 min,酶解pH6.
The technological conditions of polysaccharide extraction from long jujube by ultrasonic-assisted enzymatic methods were investigated. The effects of material-water ratio, crushing degree, ultrasonic power, ultrasonic time, ultrasonic temperature, different enzymes, enzymolysis temperature, enzymolysis time, enzyme dosage and pH on the extraction rate of long jujube polysaccharide were analyzed, the optimal technological condition was found as follows ： material-water ratio 1： 6, crushing degree 60 meshs, ultrasonic power 80 W, temperature 60 ℃, extraction time 60 min, 1% amylase （based on weight of jujube powder）, enzymolysis temperature 45 ℃ , enzymolysis time 50 min, pH 6.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2008年第4期20-23,27,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
长枣多糖
超声-酶法提取
工艺条件
long jujube polysaccharide
ultrasonic-enzymatic extraction
technological condition
