摘要
以茯苓水提后残渣为原料,研究酶法提取茯苓多糖的最优工艺。以多糖提取率为考察指标,筛选木聚糖酶、纤维素酶、木瓜蛋白酶及以上三种复合酶(质量比为1∶1∶1)对茯苓多糖提取率的影响,以温度、pH、时间、酶的添加量为考察因素,采用响应面分析法优化提取工艺。结果表明,复合酶相较木聚糖酶、纤维素酶、木瓜蛋白酶,可显著提高茯苓多糖提取率,酶法提取茯苓多糖的最佳工艺为温度55℃,pH5,时间130 min,酶的添加量为6%(1g原料中添加约0.06g酶)。在此最佳工艺条件下,茯苓多糖提取率可达8.69%。经过验证,实际测得多糖含量与模型预测值相近,可用于复合酶法提取茯苓多糖。
The optimal extraction process of pachyman from Poria cocos by enzymatic method was studied.The effects of xylanase,cellulase,papain and the above three complex enzymes(mass ratio 1∶1∶1)on the extraction rate of Poria cocos polysaccharides were screened by using the extraction rate of polysaccharides as the index.The extraction process was optimized by response surface methodology with temperature,pH,time and enzyme addition as the factors.The results showed that compared with xylanase,cellulase and papain,the compound enzyme could significantly improve the extraction rate of Poria cocos polysaccharide.The optimal extraction process of Poria cocos polysaccharide was as follows:temperature 55℃,pH5,time 130min,enzyme dosage 6%(about 0.06g enzyme was added to 1g raw material).Under the optimum conditions,the extraction rate of pachyman was 8.69%.After verification,the actual measured polysaccharide content is close to the predicted value of the model,which can be used to extract pachyman from Poria cocos by compound enzyme method.
作者
温思萌
王亚冬
昝立峰
常世敏
薛强
WEN Simeng;WANG Yadong;ZAN Lifeng;CHANG Shimin;XUE Qiang(College of Life Science and Food Engineering,Hebei University of Technology,Handan 056038;Chenguang Biotech Group Co.,Ltd.,Handan 057200)
出处
《中国食品添加剂》
CAS
北大核心
2021年第8期36-43,共8页
China Food Additives
关键词
茯苓多糖
提取工艺
复合酶
响应面法
poria cocos polysaccharide
extraction technology
complex enzyme
response surface methodology
