超声复合酶法提取大蒜多糖的工艺优化

Optimization on ultrasonic-assisted extraction of polysaccharide from garlic by response surface analysis under multi-enzyme complex

为优化复合酶作用下大蒜多糖的超声波辅助提取工艺,采用单因素和响应面试验研究超声波辅助提取的超声温度、超声功率、液料比和提取时间对大蒜多糖提取效果的影响。结果表明:最佳的工艺技术参数为超声功率400 W、超声温度49.5℃、液料比7.6∶1(V∶m)、提取时间16min,在该条件下,大蒜多糖的得率为26.12%。经比较,超声辅助复合酶法的多糖得率比传统的热水浸提法提高了74%。

In order to study the optimum ultrasonic-assisted extraction technology of polysaccharide from garlic under multi-enzyme complex, the single-factor tests and response surface analysis were employed to optimize the extraction conditions, including ultrasonic temperature, ultrasonic power, liquid to solid ratio and ultrasonic processing time. The optimum extraction conditions for garlic polysaccharides were determined by response surface methodology as followed., ultrasonic temperature of 49. 5 ;C, ultrasonic power of 400 W, liquid to solid ratio of 7.6 ： 1 mL/g and ultrasonic process ing time of 16 rain. Under these conditions, the extraction yield of garlic polysaccharides was 26. 12%. The extraction yield of polysac-eharide obtained by ultrasonic assisted multi-enzyme complex extraction technology was 74 % higher than by the traditional water extraction method.