木瓜蛋白酶法提取荸荠皮多糖

Extraction of Polysaccharide from Eleocharis tuberosa Peel by Papain

本文以低温烘干的荸荠皮为原料,利用木瓜蛋白酶提取荸荠皮中的多糖。通过单因素实验和正交实验研究了p H、木瓜蛋白酶用量、液料比、酶解温度、酶解时间对多糖提取效果的影响。结果表明,最佳提取工艺条件为:p H 4,木瓜蛋白酶用量0.3%,液料比25∶1 m L/g,酶解温度50℃,酶解时间2 h。验证实验表明,多糖平均得率可达30.03%,远高于相同条件下水提法的得率21.23%,且重现性好。本实验为提高荸荠的综合价值提供了理论基础和实验方法。

In this study, polysaccharide was extracted from low-temperature baked Eleocharls tuberosa peel by papain. The effects of pH value, papain dosage, liquid-solid ratio, enzymatic temperature and enzymatic time on the extraction of polysaccharide were studied by single factor experiments and orthogonal tests. The result showed that the optimal extrac- tion conditions were：pH of 4, papain dosage of 0.3% ,llquid-solid ratio of 25：1 mL/g, enzymatic temperature of 50 ℃ and enzymatic time of 2 h. In the verification experiment, the average yield of pelysaccharide reached 30.03%, which was much higher than the yield （21.23%） of water extraction under the same conditions. The reproducibility of the ex- periments was good. This study provided the theoretical basis and experimental method for enhancing the comprehensive value of E. tuberosa.