响应面优化微波辅助酶法提取柚皮多糖工艺

Optimization of microwave assisted enzyme method extraction technology of polysaccharide from shaddock peel by response surface method

摘要: 以柚皮为原料,利用微波辅助酶法提取柚皮多糖。在单因素实验的基础上,选取纤维素酶与果胶酶加酶比、微波时间、微波功率为自变量,柚皮多糖得率为响应值,通过响应面实验优化提取工艺。结果表明:柚皮多糖提取的最佳工艺条件为酶解时间30 min,纤维素酶与果胶酶比例为1.3∶1,p H为3,加酶量2%,酶解温度50℃,料液比1∶40,微波时间2.5 min,微波功率720 W。在此条件下,经验证柚皮粗多糖的实际得率可以达到22.8%。

Abstract: Microwave assisted enzymaticd was used to extract polysaccharide from shaddock peel.On the basis of single factor test,the cellulase- to- pectinase ratio,microwave time and microwave power were selected as independent variables to shaddock peel polysaccharide extraction rate response by using Box- Behnken experimental and response equation.The results showed that the optimal extraction conditions were the cellulaseto- pectinase ratio 1.3 ∶ 1,reaction temperature 50 ℃,enzymolysis time 30 min,p H3,solid- solvent ratio 1 ∶ 40,microwave power 720 W,microwave time 2.5 min.Shaddock peel polysaccharides extracted utilization rate under these conditions was 22.8%.