超声波协同纤维素酶提取山药多糖的工艺及组分测定研究

选用食用山药为原料,采用超声波协同纤维素酶酶解法分别研究了超声波功率、提取温度、提取时间、酶量对多糖提取量的影响;并且通过正交试验得出山药多糖提取最佳工艺。结果表明：各因素对山药多糖提取量影响的主次顺序为：时间、功率、温度,其最佳提取参数是：在固液比为1g：15ml,酶量为2%,pH为4.72的条件下：提取温度为50℃,提取时间为100min,功率为：450W。在此工艺条件下,多糖提取量为24.8mg/g。所得多糖通过薄层层析法,可知其由木糖、葡糖糖、半乳糖所组成。

Study on the extraction technology and the composition analysis of Yam polysaccharide with cellulase enzymolysis under ultrasonic wave

The edible yam was selected as a raw material. The ultrasonic ultrasonic wave, the extraction temperature, the extraction time, the pH of the extraction and the orthogonal experiment were studied. Results showed that the order of major and minor factors is time, super voice wave power, temperature. The optimized parameter： the solid-liquid ratio lg：lSmL, the enzyme quantity 2%, the pH of extraction 4.72, the extraction temperature 50℃, the extraction time 100min,the power 450w. The polysaccharide extraction quantity is 24.8 mg/g under the condition. The analysis was indicated its polysaceharide constitutes xylose,glucose,galactan through the thin layer chromatographic analysis.