双酶法超声波辅助提取罗汉果甙

Extract mogroside by double enzyme ultrasonic assisted method

罗汉果甙是一种天然的甜味剂,为提高罗汉果中罗汉果甙的提取率,缩短提取时间并简化提取过程,本文利用双酶解法并辅以超声波提取罗汉果甙。通过单因素试验研究了料液比、超声时间、超声功率、超声温度以及纤维素酶和果胶酶的添加量五个因素对罗汉果甙提取率的影响;并在单因素试验的基础上,采用正交试验研究了对罗汉果甙提取率有显著影响的料液比、超声温度及纤维素酶和果胶酶的添加量对提取率的影响。结果表明,料液比为20∶1,超声温度为60℃,纤维素酶与果胶酶添加量分别为4U/g和100U/g,在此条件下固定超声功率20k Hz,超声2h,所得罗汉果甙的提取率可达3.482%。

Mogroside is a natural sweetener.To improve the absorption rate of mogroside,shorten the extraction time and simplify the extraction process,we used the enzyme method and assisted by ultrasonic.The effects of solidliquid ratio,extraction time,ultrasonic power,ultrasonic temperature,amount of cellulase and pectinase on the absorption rate of mogroside were investigated by single-factor experiment.On the basis of single factor experiment results,the effects of solid-liquid ratio,ultrasonic temperature and amount of cellulase and pectinase,which are the three most significant factors on the absorption rate of mogroside,were invested by orthogonal experiment.The results showed that the optimal extraction conditions were as follows：solid-liquid ratio 20∶1,ultrasonic temperature 60℃,amount of cellulase and pectinase 4U/g and 100U/g,ultrasonic power 20 k Hz,ultrasonic time 2h.Under these conditions,the absorption rate of mogroside could reach 3.482%.