超声波协同复合酶法提取橘皮多糖的工艺优化

采用超声波协同复合酶法从橘皮中提取多糖,通过单因素试验考察复合酶用量、复合酶质量比、酶解温度、酶解时间、料液比、超声温度以及超声时间对多糖产率的影响,并在此基础上,采用响应面法进一步优化提取工艺,结果表明,橘皮多糖提取的最佳工艺条件为:酶解温度52℃,酶解时间64 min,料液比为1∶32(g/mL),超声时间21 min,此条件下的橘皮多糖产率为33.02%。

Optimization of Extraction Technology of Polysaccharides from Orange Peel by Ultrasonic Wave Combined with Enzyme

Polysaccharides were extracted from orange peel by ultrasonic method.Single factor test was used to investigate the effects of complex enzyme dosage,compound enzyme mass ratio,enzymatic hydrolysis temperature,enzymatic hydrolysis time,material liquid ratio,ultrasonic temperature and ultrasonic time on polysaccharide yield.On this basis,response surface method was used to further optimize the extraction technology.The experimental results revealed that optimum technological conditions for extraction of polysaccharide from orange peel were as follows:enzymatic hydrolysis temperature 52℃,enzymatic hydrolysis time 64 min,material liquid ratio 1∶32(g/mL),ultrasonic time 21 min,and the yield of orange peel polysaccharide under these conditions was 33.02%.