蒲公英多糖酶解辅助提取工艺优化及其单糖组成分析

Optimization of Enzymolysis Assisted Extraction Process of Dandelion Polysaccharide and Its Monosaccharide Composition Analysis

本试验以蒲公英多糖含量为指标,利用单因素结合Box-Behnken响应面法对酶解工艺进行研究,并测定了未酶解和酶解蒲公英粗多糖的单糖组成及扫描电镜。结果表明:蒲公英原料中添加10%麸皮,在温度57.6℃、酶添加量1532 U/g、含水量55%的条件下酶解12.3 h后,蒲公英多糖含量可达到218.21 mg/g,较酶解前(122.53 mg/g)提高了78.09%。酶解后蒲公英多糖主要由甘露糖、鼠李糖、葡萄糖、半乳糖、木糖、阿拉伯糖、岩藻糖组成,其摩尔比为2.99:10.65:18:14.82:8.61:9.20:0.83;与酶解前相比,甘露糖、鼠李糖、半乳糖、木糖含量分别增加了0.74%、490.54%、1.56%、87.79%,同时产生了岩藻糖,但葡萄糖、阿拉伯糖下降了11.05%、8.66%。酶解后蒲公英多糖变得表面粗糙,孔洞增多,结构疏松,但其原因还有待进一步探讨。本试验研究结果将为深度开发利用蒲公英资源提供一定的理论依据。

In this experiment,the content of dandelion polysaccharides was used as an indicator,and single factor combined with Box-Behnken response surface method was used to study the enzymolysis process,and the monosaccharide composition and scanning electron microscope of unenzymolysis and enzymolysis crude dandelion polysaccharides were determined.The results showed that the 10%wheatbran was added to the raw material of dandelion,and the content of dandelion polysaccharide could reach 218.21 mg/g after enzymolysis at 57.6℃,1532 U/g of enzyme and 55%water content for 12.3 h.After enzymolysis,the content of dandelion polysaccharide increased by 78.09%,and the majormonosaccharides in dandelion polysaccharide were mannose,rhamnose,glucose,galactose,xylose,arabinose,fucose,and its molar ratio were 2.99:10.65:18:14.82:8.61:9.20:0.83,and the content of mannose,rhamnose,galactose,and xylose increased by 0.74%,490.54%,1.56%,and 87.79%respectively,and enzymolysis made fucose detectable,but the content of glucose and arabinose decreased by 11.05%,8.66%.After enzymolysis,the dandelion polysaccharide became rough,with more pores and loose structure,but the reasons need to be further explored.The experimental research results would provide a certain theoretical basis for the in-depth development and utilization of dandelion resources.