食品工业科技2017，Vol.38Issue(8)：222-226,255,6.DOI:10.13386/j.issn1002-0306.2017.08.035
超声波辅助酶法提取榛蘑多糖
Ultrasonic-assisted enzymatic method extraction of polysaccharide from Armillaria mellea
陈超 1岳崇慧 1王艳菲 1藏小丹 1刘鹏 1于国萍1
作者信息
- 1. 东北农业大学食品学院,黑龙江哈尔滨150030
- 折叠
摘要
Abstract
Objective:In order to study the extraction technology of polysaccharide from Armillaria mellea,based on the polysaccharide yield,polysaccharide was extracted by ultrasonic-assisted enzymatic (cellulase,papain) method.Method:This paper studied the optimal extraction conditions by single factor experiment,such as enzymolysis temperature,ultrasonic power,ultrasonic time,liquid material ratio,enzymolysis time,ratio of compound enzyme,enzyme concentration.The optimal conditions were obtained by response surface methodology on the basis of single factor experiment.Result:By single factor experiment,enzymolysis temperature 50 ℃,ultrasonic power 360 W,ultrasonic time 20 min were determined.The results of response surface methodology showed that the optimal extraction conditions were enzyme concentration 1.9％,ratio of compound enzyme 2∶ 1,enzymolysis time 138 min,liquid material ratio 30∶1 (mL/g).Conclusion:Under the optimal extraction conditions,the yield of polysaccharide reached 40.56％.关键词
榛蘑/多糖/超声波/纤维素酶/木瓜蛋白酶Key words
Armillaria mellea/polysaccharide/ultrasonic/cellulase/papain分类
轻工纺织引用本文复制引用
陈超,岳崇慧,王艳菲,藏小丹,刘鹏,于国萍..超声波辅助酶法提取榛蘑多糖[J].食品工业科技,2017,38(8):222-226,255,6.
