超声波作用下复合酶法提取大蒜多糖工艺条件优化

Optimization of Multi-Enzyme Hydrolysis Extraction of Polysaccharide from Garlic under the Effect of Ultrasonic Wave

利用新鲜大蒜为材料提取多糖,研究了热水浸提法、复合酶法、超声波法、超声辅助复合酶法等方法和不同酶对大蒜多糖得率的影响。结果表明:在酶解的同时辅助超声波提取为最佳提取方式。通过正交试验优化复合酶配比,适宜的酶用量分别为果胶酶22.5U/g、木瓜蛋白酶160U/g、纤维素酶96U/g,在此条件下,大蒜多糖的得率为25.798%。与传统热水提取法相比,有得率高、用时短的特点。

Take garlic as material to extract polysaccharide.The effects of different extraction methods including hot water extraction,multi-enzymatic method,ultrasonic wave method,ultrasonic-assisted multi-enzymatic hydrolysis,etc.and different enzymes on the extraction yield of garlic polysaccha-rides are explored in this study.The best method for extraction of garlic polysaccharides is simultane-ous treatment of ultrasonic wave and multi-enzyme （pectinase,papain and cellulase）.Use orthogonal experiment to optimize the ratio of complex enzyme.The best dosages of pectinase,papain and cellu-lase are 22.5,160,96 U/g respectively.Under these conditions,the extraction yield of garlic poly-saccharides is 25.798%.Compared with the traditional hot water extraction method,it has the advan-tages of higher extraction yield and shorter extraction time.