超声波辅助复合酶法提取松茸多糖的工艺研究

摘要

Using polysaccharide yield as evaluation index,the extraction condition was optimized by single factor test and orthogonal test.The results shown that the optimal ultrasonic extraction conditions were temperature 90 ℃,solid-liquid ratio 1∶15 (g∶ml),time 10 min,which led to 11.18％polysaccharide yield.Based on the optimized result of ultrasonic extraction,compound enzymes treatment was further carried out.The extraction conditions were optimized by orthogonal experiments as follows:enzymatic hydrolysis temperature 50 ℃,hydrolysis time 60 min,compound enzyme (papain ∶ cellulose enzyme∶ pectinase 1∶1∶1) 4.0％,buffer solution pH 6.0.In this condition,the yield of Tdcholoma matsutake polysaccharides was 19.56％.Compared with ultrasonic extraction,the extraction rate of polysaccharides from T.matsutake by ultrasonic-assisted compound enzyme extraction increased 8.38％.Thus,ultrasound-assisted compound enzyme extraction technology was a scientific and effective method,which can significantly improve the polysaccharide yield.%以松茸多糖得率为评价指标,采用单因素试验和正交试验,确定最佳提取工艺参数.结果表明,超声波提取优化工艺条件为超声温度90℃,料液比1∶15 (g∶mL),超声时间10 min.在此最佳超声提取条件下松茸多糖得率为11.18％.在超声波优化结果的基础上,进行复合酶处理,最佳酶解工艺参数为酶解温度50℃,酶解时间60 min,复合酶(木瓜蛋白酶∶纤维素酶∶果胶酶为1∶1∶1)添加量4.0％,酶解pH值6.0,此优化条件下松茸多糖得率为19.56％.复合酶超声辅助法比超声波法提取松茸多糖提高了8.38％.结果表明,复合酶超声辅助提取法提取松茸多糖是一种科学有效的方法,可显著提高松茸多糖得率.