微波辅助酶法提取茯苓中茯苓多糖的工艺研究

Study on Extraction Process of Pachyman by Microwave-assisted Enzyme Method

[目的]提高茯苓中水溶性多糖的提取率,寻求最优的提取条件。[方法]利用均匀设计试验对微波辅助酶法提取的主要影响因素进行优化。[结果]确定了微渡辅助酶法的最佳工艺条件为微波提取时间17 min、功率550 W、固液比1∶30、提取次数2次、酶解温度60℃、酶解时间120 min、加酶量0.5%、pH值6.0,在此条件下,茯苓水溶性粗多糖的提取率为3.58%。[结论]微波辅助酶法为茯苓水溶性多糖提取的有效方法。

[ Objective ] The study aimed to improve the extracting rate of water-soluble pachyman and find the optimal conditions of extraction. [ Method] The main influencing factors of microwave-assisted enzyme extraction method were optimized by uniform design. [ Result] The optimal conditions were obtained as follows ： microwave extraction time 17 min, power 550 W, ratio of solid to liquid 1：30, extraction times 2, enzymolysis temperature 60 ℃, enzymolysis time 120 min, enzyme quantity 0.5%, pH value 6. Under the above conditions, the extracting rate of pachyman was 3.58%. [ Conclusion] Microwave-assisted enzyme extraction is the effective method for extraction of Pachyman.