超声辅助酶法提取柚子皮多糖工艺的响应面优化

Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology

摘要: 以柚子皮为原料,采用超声辅助酶法提取柚子皮多糖。为提高柚子皮多糖提取率,通过响应面法对提取条件进行优化。实验结果表明:柚子皮多糖的最适提取条件为料液比1∶30 g/mL、pH6、加酶量为1.7%、纤维素酶与果胶酶之比1∶1、酶解时间1.2 h、酶解温度50 ℃、超声时间29 min、超声温度70 ℃。在此条件下,柚子皮多糖的平均提取率为82.4%,得率为27.3%,得到的粗多糖纯度46.2%。

Abstract: Used shaddock peel as raw material to extract polysaccharides by ultrasonic assisted enzyme method via the response surface optimization. The results showed that the best extracting technological parameters of shaddock peel polysaccharides were as follows:pH6,solid to liquid ratio 1∶30 g/mL,enzyme amount 1.7%,enzyme ratio 1∶1,enzymolysis time 1.2 h,enzymolysis temperature 50 ℃,ultrasonic time 29 min,ultrasonic temperature 70 ℃. In this condition,the extraction rate of shaddock peel polysaccharides was 82.4%,the yield of polysaccharides was 27.3% and the purification rate was 46.2%.