【摘要】 以洋葱为原料,采用复合酶(纤维素酶、木瓜蛋白酶和中性蛋白酶)酶解法提取洋葱多糖。考察复合酶用量、时间、温度、pH值、料液比等因素对洋葱多糖的纯度和收率的影响。通过单因素试验与正交试验优化复合酶提取洋葱多糖的工艺。结果表明:复合酶用量为0.3%,酶解温度为50℃,酶解时间为75 min,缓冲溶液pH值为6.0,料液比为1∶35(g/mL)时,多糖收率为18.75%,纯度达62.00%。更多还原

【Abstract】 The onion polysaccharides were extracted by compound enzyme of cellulose,papain and neutral protease from onion. The effects of compound enzyme concentration,extraction time,extraction temperature,pH and liquid-solid ratio were investigated. The extraction technology was optimized by orthogonal experimentation on the basis of a series of single-factor experiments. The optimal conditions of extraction were obtained as follows:compound enzyme dosage was 0.3 %,enzymolysis temperature was 50 ℃,enzymolysis time was 75 min,buffer solution pH was 6.0,and solid-liquid ratio was 1 ∶ 35(g/mL),the polysaccharides yield reached18.75 % and the purity reached 62.00 %. The yield and purity of onion polysaccharide was improved by compound enzyme.更多还原