荔枝多糖超声微波酶解协同提取工艺优化

Optimization of Ultrasonic-microwave-enzyme Synergistic Extraction Technology of Polysaccharides from Litchi Pulp

采用Box-Benhnken中心组合试验设计,对荔枝果肉多糖超声微波酶解协同提取工艺进行优化,建立包括酶添加量、料液比、温度、pH值和时间五因素的荔枝多糖提取回归模型。经分析并结合验证试验,确定荔枝多糖的最佳工艺条件:纤维素酶(酶活为30U/mg)添加量14mg/g(与底物之比),料液比1∶10,温度49℃,pH4.8,时间12min。在该条件下,多糖得率23.31%,比传统热水法、超声法、微波法分别高18.95%、4.37%和17.10%(P<0.05)。

The process of using ultrasonic-microwave-enzyme synergistic method to extract polysaccharides from litchi pulp was optimized through the response surface methodology of Box-Benhnek central combination experimental design. The regression model of five factors for the extraction of litchi polysaccharides, which were the amount of enzyme addition, solid-liquid ration, temperature and time was established. Through the experiments and analysis, the optimal process conditions to extract litchi polysaccharides were as follows： the amount that cellulose added was 14 mg/g （enzyme activity was 30 U/mg）, the solid-liquid ratio was 1∶10, the temperature was set at 49 ℃, the pH value was 4.8 and the time used was 12 min. From those conditions , the yield rate of polysaccharides extraction was 23.3% , which were 19.0%, 4.4% and 17.1%（P0.05） higher than those were extracted using the method of traditional hot water, ultrasonic and microwave, respectively.