海参蒸煮废液多糖提取优化研究

Optimization of Polysaccharide Extraction From Cooking Progress Waste Liquid of Sea Cucumber

从海参蒸煮废液有效利用出发,采用胃蛋白酶提取废液中海参多糖。在单因素实验基础上,选择酶解pH、酶解温度、酶用量为自变量,酶解后多糖质量浓度为响应值,利用Box-Benhnken中心组合实验及响应面分析法,研究各自变量交互作用对多糖提取的影响。确定最佳提取工艺条件为:酶解pH=1.50、酶解温度47.00℃、酶用量2.00%,在此条件下提取海参多糖质量浓度为2.31g/L。经体积分数为50%的乙醇沉淀后回收海参多糖,总回收率为39.5%。

In order to multiply utilize the sea cucumber cooking process waste liquid, the enzymatic hydrol- ysis was adopted to recover the polysaccharide from the sea cucumber cooking process waste liquid with pepsin. On the basis of single-factor test, the pH, hydrolysis temperature and dosage of pepsin were se- lected as independent variable and polysaccharide yield as response value to study the effect of interactions of independent variable on polysaccharide extraction ） through Box-Benhnken center composite design and response surface methodology. The results indicated that the optimal extraction conditions were pH=1.5, hydrolysis temperature 47 ℃, dosage of pepsin 2.0%. Under these conditions, the polysaccharide yield was 2.31 g/L. The recovery rate was 39.5% after precipitated by 50% alcohol.