超声波协同酶法提取海带多糖工艺优化及海带饮料配制

Process optimum for extracting polysaccharide from laminaria japonica by ultrasonic-enzyme synergistic method and preparation of laminaria japonica beverage

以山东地区海带为原料,采用超声波协同复合酶法提取海带多糖及海带饮料。确定海带多糖最优提取条件:纤维素酶质量分数为0.3%、果胶酶质量分数为0.7%、木瓜蛋白酶质量分数为1.5%、温度为55℃、pH为5.5、固液比为1∶150、反应时间为4 h,迅速将反应体系升温至90℃并保温1 h;灭酶后,55℃水浴下超声反应30 min。该方法提取的海带多糖得率为19.4%,褐藻糖胶得率为6.96%。海带饮料最佳配方:白砂糖质量分数为5%,柠檬酸质量分数为0.12%,蜂蜜质量分数为3%,草莓香精质量分数为1.5%。

The ultrasonic-enzyme synergistic method is used to extract polysaccharide from laminaria japonica produced in Shandong area and laminaria japonica polysaccharide beverage is developed. The optimal conditions for extraction of polysaccharide form laminaria japonica are determined as follows： the mass contents of cellulase,pectinase and papain are 0. 3%,0. 7% and 1. 5% respectively,pH = 5. 5,the ratio of solid to liquid is 1 ∶ 150 and extraction is firstly performed at 55℃ for 4 h,and then the reaction system is rapidly heated to 90℃ that is kept for 1 h. After deenzyme,the system carries out ultrasonic reaction for 30 min under 55℃ of water bath. Given these conditions,the yield rates of polysaccharide and fucoidan can reach 19. 4% and 6. 96% respectively. The optimum formula of laminaria japonica beverage is that the mass contents of white granulated sugar,citric acid,honey and strawberry flavor are 5%,0. 12%,3% and 1. 5%,respectively.