【作者】 赵玉； 徐雅琴； 崔崇士；

【Author】 Zhao Yu~1,Xu Ya-qin,Cui Chong-shi (College of Science,Northeast Agricultural University,Harbin 150030,China)

【机构】 东北农业大学理学院；

【摘要】 超声波协同复合酶法提取南瓜水溶性多糖,试验是将两种独立的提取方法进行协同作用,考察协同作用对提取效果的影响,并与单一超声波法、复合酶解法相比较。首先原料经复合酶酶解处理,酶解条件:1%纤维素酶、1.5%果胶酶、pH 5.5的磷酸氢二钠-柠檬酸缓冲溶液、40℃水浴震荡30 min,酶解中多糖会有部分溶出;在酶解基础上再进行超声波处理,通过超声破壁作用进一步增加提取液中水溶性多糖含量。试验确定超声波协同酶法提取南瓜多糖的最佳超声波工艺为:超声时间为10 min、超声功率300 W、料液比1:30(g:mL),多糖提取率为25.94%。通过三种提取方法的比较,超声波协同酶法得到的南瓜多糖提取率最高,其次是复合酶法。更多还原

【Abstract】 Ultrasonic-enzyme synergistic method was used to extract the water-soluble polysaccharide from pumpkin,and was compared with the two independent methods.The materials were added in 1 percent cellulose enzyme,1.5 percent pectinase and pH 5.5 Na₂HPO₄-citric acid buffer solution,oscillated for 30 minutes in the waterbath at 40℃.Part of the polysaccharide would be solved in this process.The cells were broken through ultrasound to further increase the role of water-soluble extraction of polysaccharide.The optimum extraction conditions of extracting polysaccharide from pumpkin were:Ultrasonic time 10 min,ultrasonic power 300 W,raw material and solution ratio1:30（g:mL）.The extraction yield of polysaccharide was 25.94 percent under the optimum conditions.Ultrasonic-enzyme synergistic method had the highest extraction yield,followed by the compound enzyme method in the three extraction methods.更多还原