超声波协同复合酶提取南瓜多糖的工艺优化

Optimization of Complex Enzyme Combined with Ultrasonic Wave Extraction Condition of Pumpkin Polysaccharides Using Response Surface Methodology

利用响应面分析法对超声波协同复合酶提取南瓜多糖的工艺进行优化。将2种独立的提取方法进行协同作用,考察协同作用对提取效果的影响,并与单一超声波法、复合酶解法相比较。原料经复合酶酶解处理后,再进行超声波处理,在单因素实验的基础上,选择超声时间、超声功率以及水料比为自变量,多糖提取率为响应值,依据回归分析确定提取工艺。分析各个因素的显著性和交互作用后,得出提取南瓜多糖的超声波工艺条件为:超声时间12min、超声功率300W、水料比22∶1(mL∶g)。在此条件下,多糖的提取率为22.80%,验证实验值为22.77%。

To optimize complex enzyme combined with ultrasonic wave extraction of pumpkin polysaccharides, the response surface methodology （RSM） was adopted. The experiment was based on two separate extraction methods and synergistic effect on the extraction was studied compared with the two independent methods. Raw materials were carried by ultrasonic treatment after complex enzyme hydrolysis. Based on the single factor experiment, the mathematical regression model was established about the dependent variable （extraction yield of pumpkin polysaccharides） and independent variables （working time, ultrasonic power and ratio of water to material）. The factors influencing the process parameters were determined by regression analysis, and the results showed that the optimum conditions for the ultrasonic extraction were as follows： working time = 12 rain, ultrasonic power = 300W, ratio of water to material -22：1 （mL/g） and the extraction yield of pumpkin polysaccharides = 22.80% under this condition. The actual value was 22.77%.