酶协同微波辅助提取红枣多糖的工艺优化

Procedure optimization on extraction of jujube polysaccharide with enzyme-microwave

以灵武红枣为试验材料,采用胰蛋白酶协同微波辅助提取红枣中的多糖,研究酶浓度、酶解时间、料水比、微波功率、微波时间等因素对多糖提取得率的影响,并通过正交试验确定较优提取工艺条件。结果表明:酶协同微波辅助提取红枣多糖的最优工艺条件为:胰蛋白酶1.5%,pH 8.0,料水质量比120,酶解2.0h,灭酶后用中火微波提取5min。

The polysaccharide from Lingwu Jujube was extracted using enzyme-microwave method. Moreover, the influence factors of polysaccharide extraction were studied, i.e. the enzyme concentration, the hydrolysis time, the material ratio, the microwave power, and the treatment time, and then the optimum extraction condition were finally determined through orthogonal test. The results showed that the jujube polysaccharide could be extracted with high efficiency by combining the utilization of 1.50/oo trypsin （pH 8.0, hydrolyzing for 2.0 h） with the microwave （under the medium fire for 5 min）, controlling the material ratio at 1 ： 20 （mass ratio）.