酶法提取山药中多种水溶性成分的工艺研究

用碱性蛋白酶法一步提取了山药中多种水溶性化学成分。考察了原料与提取液质量比、酶用量、酶解时间、pH和温度对山药蛋白质提取率的影响,并对酶法提取物中各水溶性成分进行了定量分析。通过单因素和正交实验,确立了酶法提取山药蛋白的最优工艺条件:m(山药粉)∶m(提取液)=1∶10,酶用量70 U/g(山药粉),提取时间1.5 h,pH=9.5,温度45℃。在最佳提取条件下,提取物得率为13.20%,山药蛋白质、糖蛋白、多糖、皂苷以及脂肪酸的提取率分别为67.14%,38.01%,78.81%,44.24%和16.42%。由此推断,上述酶法提取工艺对山药中各营养成分均起到很好的浓缩富集作用,提取物溶解性良好,可以满足食品添加剂、保健药品或化妆品添加剂的要求。

A Study on Extraction Technology of Water-soluble Components in Yam Using Alkali Proteinase

This article aims to discuss the simultaneous extracting technology of varied water-soluble components from yam using alkali proteinase.The optimal condition was achieved as follows:adding 70 U/g alkali proteinase,enzymatically hydrolyze for 1.5 h at 45 ℃ and pH 9.5,and the mass ratio of material to solvent was 1∶10.The yield of the extract obtained was 13.20%,and the extraction rate of yam protein,glycoprotein,polysaccharide,saponin and fatty acid reached 67.14%,38.01%,78.81%,44.24% and 16.42%,respectively.The quantitative analysis showed that many water-soluble chemical components could be extracted simultaneously using alkali proteinase,which showed the above extraction technology played an important role in the enrichment of yam hygienical components.Therefore,the obtained yam multi-component extract has potential applications as food additive,hygienical medicine and cosmetic additive.