响应面法优化块菌多糖的酶法辅助提取工艺

Optimization of Enzymatic Extraction of Polysaccharides from Truffles by Response Surface Methodology

目的:优化酶法辅助提取块菌多糖的提取工艺。方法:在单因素试验基础上,采用四因素三水平的Box-Behnken试验确定酶法辅助提取条件。结果:在实验范围内各因素对块菌多糖提取率和多糖含量的影响程度从大到小依次为pH值>酶解时间>酶解温度>酶用量;最优工艺参数为pH5.6、酶解时间65min、酶解温度61℃、酶用量1.6%,理论提取率15.00%、实际提取率14.31%、相对误差4.60%;理论含量74.19%、实际含量74.96%、相对误差1.04%。结论:酶法辅助提取方法简单、效率高,可作为块菌多糖的提取工艺。

Purpose： To optimize the enzymatic extraction of polysaccharides from truffles in order to improve extraction efficiency. Methods： One-factor-at-a-time method and a four-variable, three-level Box-Behnken experimental design were used to optimize process conditions. Results： Within the tested range of levels, the impact of four process conditions on crude polysaccharide yield and polysaccharide purity decreased in the following order： pH 〉 hydrolysis time 〉 temperature 〉 enzyme dosage. The optimum extraction conditions were found to be pH 5.6, 61 ~C, 65 min and an enzyme dosage of 1.6%. Under these conditions, the theoretical and actual crude polysaccharide yields were 15.00% and 14.31%, respectively, with a relative error of 4.60%, and the theoretical and actual polysaccharide purities were 74.19% and 74.96%, respectively, with a relative error of 1.04%. Conclusion： This extraction technique is simple, efficient and applicable for the extraction of polysaccharides from truffles.