超声辅助复合酶法提取莓茶多糖的工艺优化

Research on extraction technology of Ampelopsis grossedentata polysaccharide by ultrasound-assisted enzymatic method

目的:提高莓茶多糖的提取效率。方法:采用超声辅助复合酶法优化莓茶多糖的提取工艺,通过单因素试验考察超声波温度、超声波提取时间、酶解pH、超声波功率和复合酶添加量对莓茶多糖提取得率的影响,再利用Plackett-Burman试验筛选得到酶解pH、超声波功率和复合酶添加量对多糖提取率影响显著。并经过最陡爬坡试验和响应面(Box-Behnken)试验得到最佳工艺。结果:在酶解pH 4.30,超声波功率104 W,复合酶添加量1.20%,超声波时间40 min,超声波温度50℃的条件下,莓茶多糖得率为(7.22±0.06)%,与热水提取、超声波提取、复合酶提取相比,其得率分别提高了106.83%,86.35%,54.46%。结论:超声辅助复合酶提取莓茶多糖工艺可以显著提高莓茶多糖得率。

Objiective:In order to improve the extraction efficiency of polysaccharide from Ampelopsis grossedentata.Methods:Ultrasound-assisted enzymatic extraction method was used in this study to optimize the extraction process of polysaccharide from Ampelopsis grossedentata.The effects of ultrasound temperature,ultrasound extraction time,enzymolysis pH,ultrasound power and the addition of complex enzyme on the extraction efficiency of polysaccharide from Ampelopsis grossedentata were investigated by single factor test.And the significant factors,including enzymolysis pH,ultrasonic power and he addition of complex enzyme were by Plackett-Burman test.The optimal extraction conditions were obtained through the steepest climbing test and Box-Behnken test.Results:The optimal extraction conditions were as follows:the value of pH 4.30,ultrasound power 104 W,the addition of complex enzyme 1.20%,ultrasonic time 40 min,ultrasonic temperature 50℃.Under these optimized conditions,the yield of polysaccharide from Ampelopsis grossedentata was(7.22±0.06)%.And compared with that of hot water extraction,ultrasound extraction and complex enzyme extraction method,the yield was increased by 106.83%,86.35%,54.46%,respectively.Conclusion:Ultrasound-assisted enzymatic extraction method can obviously im-prove the yield of polysaccharide from Ampelopsis grossedentata.