对玉米须多糖的提取工艺进行研究并研制出一款可口、降血糖、营养的玉米须保健饮料。运用单因素实验和L16（44）正交试验对料液比、酶种类、用量、时间、温度及pH进行确定与优化，用苯酚-硫酸法测定多糖提取率。结果表明，酶解玉米须的最佳工艺条件为料液比6%，用2%纤维素酶在pH5.0、60℃下酶解3 h，提取多糖最佳工艺为75%乙醇，提取4次、间隔1 h，料液比1∶3，此提取条件下多糖提取率达2.08%；饮料最佳配方为香草香精0.04%，甜叶菊糖0.02%，柠檬酸0.02%，在15 MPa下均质，115℃杀菌25 min，以期研制出一种具有降糖功能的保健饮料。%The processing technology was studied to extract the Polysaccharide from natural corn silk to develope a delicious, hypoglycemic and nutritive health drink. Both the single-factor and L16 (44) orthogonal experiment were used to determine and optimize the solid-liquid ratio, category and dosage of enzyme,boiling time, temperature and pH. Besides,extraction rate was measured with phenol-sulfuric acid method .finally, it turns out that the optimum enzymatic hydrolysis conditions are as follows:solid-liquid ratio is 6%, hydrolysis under pH 5.0,60 °C for 3 h with 2%cellulase .With 75%ethanol, totally four times extraction every one hour interval, solid-liquid ratio of 1∶3, the polysaccharide extraction efficiency was as high as 2.08%. After added 0.04%vanilla, 0.02%stevia sugar, and 0.02%citric acid , homogenized under 15 MPa, sterilized at 115℃for 25 min, a sanitarian, multifunctional corn silk drink is well developed.
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