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林产化学与工业

林产化学与工业 ›› 2011, Vol. 31 ›› Issue (4): 58-62.

• 研究报告 • 上一篇    下一篇

超声波辅助酶法提取红枣多糖的研究

孙晓瑞, 王娜, 谢新华, 雷丹, 张寒瑞, 常俊晓, 艾志录   

  1. 河南农业大学 食品科学技术学院, 河南 郑州 450002
  • 收稿日期:2010-12-17 修回日期:1900-01-01 出版日期:2011-08-30 发布日期:2011-08-30
  • 通讯作者: 艾志录(1965-),男,教授,博士,研究领域为传统食品的产业化研究与农产品加工。

Extraction Technology of Polysaccharide from Zizyphus jujuba by Ultrasound-assisted Enzymatic Method

SUN Xiao-rui, WANG Na, XIE Xin-hua, LEI Dan, ZHANG Han-rui, CHANG Jun-xiao, AI Zhi-lu   

  1. College of Food Science and Technology,Henan Agriculutral University, Zhengzhou 450002, China
  • Received:2010-12-17 Revised:1900-01-01 Online:2011-08-30 Published:2011-08-30

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摘要： 研究了超声波酶法联合提取红枣多糖的工艺条件。通过正交试验优化出最佳超声波提取条件;在最佳超声波提取条件下,以多糖纯度及提取率为指标,从木瓜蛋白酶、胰蛋白酶及中性蛋白酶中筛选出木瓜蛋白酶;对木瓜蛋白酶处理条件进行研究,最后得出超声波辅助酶法提取红枣多糖的最佳工艺条件为:10 g 红枣,料液比1∶8(g∶mL),温度 70 ℃,超声波时间 25 min,超声波功率 70 W,经超声波处理后,添加 0.15 % 木瓜蛋白酶、pH值6.0、时间 120 min、温度 60 ℃。此条件下,提取2次,多糖的得率为 21.95 %,纯度达到 13.05 %。

关键词: 超声波, 木瓜蛋白酶, 红枣, 多糖

Abstract: The polysaccharide from Zizyphus jujuba was extracted by ultrasound-assisted enzymatic method. Its optimum conditions were investigated by the orthogonal design. According to the purity and extraction rate,the extraction effect of papain which was selected among papain, trypsin and neutral protease was better. The extraction conditions of polysaccharide by papain were studied. Finally, the optimum technological conditions of polysaccharide from Z. jujuba are as follows: material 10 g, the ratio of solid to liquid 1∶8, temperature 60 ℃, ultrasonic time 25min, ultrasonic power 70 W, after the ultrasound treatment, papain amount 0.15 %, pH value 6.0, enzymolysis time 120 min and temperature 60 ℃.Under these conditions, extraction two times,the yield of the polysaccharide was 21.95 %, the purity was 13.05 %.

Key words: ultrasonic wave, papain, Zizyphus jujuba, polysaccharide

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