复合酶法提取树莓果实多糖工艺优化的研究

Study on extraction process of raspberry polysaccharide with compound enzyme method

通过单一酶法(果胶酶、纤维素酶、木瓜蛋白酶)提取多糖,确定果胶酶、纤维素酶与木瓜蛋白酶进行复合提取树莓果实多糖,多糖检测方法为苯酚-硫酸法。在复合酶配比试验基础上,选择复合酶配比及用量、pH、温度及提取时间为自变量,以多糖得率为响应值,利用响应面分析法优化并结合实际,得出最佳提取工艺:复合酶配比(果胶酶:纤维素酶:木瓜蛋白酶)=2.5:1.7:2.1,复合酶用量2.6%、pH 4、温度55℃、提取时间2.6 h,验证试验得率达到4.12%。

Single enzyme （pectinase, cellulase, papain） method was used for extracting polysac-charide, determined by pectinase, cellulase and papain compound to extract the raspberry fruit polysaccharide, the content of polysaccharide was measured by phenol-sulfuric acid method. Based on the ratio of compound enzyme test, the mathematical regression model was established about the dependent variable （extraction yield of polysaccharide） and independent variables （dosage of com-pound enzymes, pH, temperature and extraction time）, and the optimum extraction condition was obtained by response surface methodology （RSM） as followed, composite enzyme mixture （pectinase, cellulase, papain）=2.5？？1.7？？2.1, the dosage of compound enzyme was 2.6%, pH 4, temperature 55℃, extraction time 2.6, the actual value was 4.12%.