三法联用制备魔芋葡甘低聚糖的研究

Preparation of Amorophophallus konjac Oligosaccharide by Multimethod

目的:探究紫外辐照、超声处理及酶处理联用提取魔芋精粉中魔芋葡甘低聚糖的工艺。方法:先进行紫外、超声、酶处理单因素实验,再研究紫外、酶法、超声联用对制备魔芋葡甘低聚糖的影响。结果:制备魔芋葡甘低聚糖最优的处理方法为紫外处理60 min、超声处理90 min、固液比为1.00 g·L^-1、酶处理的最佳条件pH值5.0、反应温度45℃、纤维素酶的添加量1000 U·g^-1,将魔芋精粉先进行紫外辐照和超声提取,最后用纤维素酶进行处理,可以使魔芋葡甘低聚糖的提取率达到90%。结论:紫外、超声及酶处理联用可以使魔芋精粉中葡甘低聚糖的提取效果大幅提高。

Objective:To investigate the effect of ultraviolet,ultrasound and enzyme treatment on the extraction of Amorophophallus glucomannan oligosaccharide from Amorophophallus konjac flour.Method:the single factor experiments of UV,ultrasound and enzyme treatment were carried out,and then the effects of UV,enzyme and ultrasound on the preparation of Amorophophallus konjac glucomannan oligosaccharide were studied.Result:the optimum treatment method of Amorophophallus glucomannan oligosaccharide was ultraviolet treatment for 60 min,ultrasonic treatment for 90 min,solid-liquid ratio of 1.00 g·L^-1.The optimum conditions of enzyme treatment were as follows:pH 5.0,reaction temperature was 45℃,cellulase addition was 1000 U·g^-1,Amorophophallus flour was first extracted by ultraviolet irradiation and ultrasonic extraction.Finally,the extraction rate of Amorophophallus glucomannan oligosaccharide can reach 90%by cellulase treatment.Conclusion:UV,ultrasound and enzyme treatment can greatly improve the extraction effect of glucomannan from Amorophophallus flour.