莼菜水溶性多糖提取工艺优化研究

Extraction Technology of Water Soluble Polysaccharide of Braseniaschrebei

采用酶法预处理莼菜中的水溶性多糖,结果表明:酶法预处理效果显著,最佳预处理参数为:纤维素酶、果胶酶和木瓜蛋白酶的用量分别为100 U/g、100 U/g和1 100 U/g,预处理温度为50℃,pH5.0,处理时间3 h,料液比1∶20,此条件下水溶性多糖的提取率最高达到13.75%。

In this paper, water soluble polysaccharide of Braseniaschrebei was extracted by compound enzyme. The result was as the following, the extracting effect of enzyme was notable. The optimal extracting parameters were： the cellulase was 100 U/g, pectinase was 100 U/g, papain was 1100 U/g, extracting temperature was 50℃, pH was 5. 0, extracting time was 3 h, the ratio of Braseniaschrebei to water was 1 ： 20, and at the condition, the extracting rate of water soluble polysaccharide was 13.75%.