超声波辅助酶法提取水蒲桃核仁多糖的研究

The Studies of Extraction Technology of Polysaccharides from Syzygium jambos Alston Seeds by Ultrasonic-assisted Enzymatic Method

利用超声波辅助纤维素酶法提取水蒲桃核仁多糖,研究了超声时间、超声功率、酶解温度、pH、液料比等因素对其提取率的影响,同时运用响应面试验优化了工艺条件。结果表明适宜提取条件为:超声时间14 min,超声波功率80 W,pH为5.4,酶解温度53℃,液料比14.3︰1(mL/g),酶用量1.6%,在此条件下进行酶法提取得水蒲桃核仁多糖的提取率为9.28%,而后经醇沉除蛋白,所得多糖的得率为5.95%,纯度为71.4%。

The extraction of polysaccharide of Syzygium jambos （Linn.） Alston seeds （PSJA） by ultrasound-assisted cellulose enzyme was studied. The influence of ultrasonic time, ultrasonic power, extraction temperature, pH, liquid-solid ratio on extraction was investigated. The optimum condition was as follows： ultrasonic time 14 min, ultrasonic power 80 W, extraction temperature 53 ℃, pH 5.4, liquid -solid ratio 14.3 ： 1 （mL/g）, the amount of enzyme 1.6%. Under this condition, the extraction rate was 9.28%, then using ethanol for removing protein, the PSJA yield was 5.95%, and the purity of PSJA was 71.4%.