摘要
通过效应面法与酶法联用工艺提取天麻中的活性物质。以天麻素和天麻多糖含量为评价指标,用单因素方差分析法研究酶解温度、酶解浓度和p H对提取天麻素和天麻多糖含量的影响;采用效应面法和对酶法联用提取工艺条件进行优化。结果显示,最佳优化工艺为:酶解温度为54.36℃,酶解浓度为0.09 g和p H为4.73,该工艺条件易于控制、工艺简单,成本低,在此条件下,天麻酶解后天麻素的最高含量为7.281 6 mg/g,天麻多糖的最高含量为38.336 1%。
To optimize the technology of enzymolysis and response surface methodology extraction of active material.Used gastrodine and gastrodiae polysaccharides concentration extracted from Wild Gastrodia elata Blume via enzymolysis as experimental assess index ,effect of enzymolysis concentration , enzymolysis temperature and pH on gastrodine and gastrodiae polysaccharides extraction were investigated respectively based on single factor variance analysis. Furthermore ,its extraction process was optimized based on response surface methodology. In the results that the most optimum enzymolysis extraction processing technology via response surface methodology was as follows：enzyme solution temperature 54.36℃,enzymolysis concentration 0.09 g as well as pH 4.73. The condition of extraction processing technology was easily controlled ,simple and lower cost,and the final extraction concentration of gastrodine and gastrodiae polysaccharides was up to 7.281 6 mg/g and 38.336 1%under the processing technology above.
出处
《食品研究与开发》
CAS
北大核心
2015年第12期25-30,共6页
Food Research and Development
基金
甘肃省教育厅资助项目(0928B-1)
陇南师范高等专科学校重点项目(2014LSZK01001)
关键词
效应面法
酶法
天麻素
天麻多糖
优化工艺
response surface methodology
enzymolysis
gastrodine
gastrodiae polysaccharides
optimization
