红甜菜多糖提取条件优化的研究

Study on Optimization of Extraction Conditions of Red Beet Polysaccharide

为了优化红甜菜多糖的提取工艺条件,以多糖提取率为指标,通过单因素试验及正交试验确定最优水平组合,并考察不同蛋白酶的除蛋白效果。试验结果表明,红甜菜多糖提取的最优工艺条件为:料液比(g/mL)为1∶40,提取温度为80℃,提取时间为1.5 h,提取次数为3次;多糖提取率最高为38.92%;最佳除蛋白方法为胰蛋白酶解法,蛋白质洗脱率为42.32%,多糖损失率为0.63%。此方法操作简单,可重复性好,准确性高,适合红甜菜多糖的提取,并为红甜菜多糖的进一步研究提供了基础。

In this study,the extraction process conditions of red beet polysaccharides were optimized.Taking the extraction rate of polysaccharide as the index,the optimal level combination was determined by single factor test and orthogonal test,and the effect of different proteases on removing protein was investigated.The optimal extraction conditions of red beet polysaccharide were as follows:the solid-liquid rate(g/mL)was 1:40,the extraction temperature was 80℃,the extraction time was 1.5 h,and the number of extractions were 3 times.The extraction rate of polysaccharide was 38.92%.The best method to remove protein was trypsin.Protein removal rate and polysaccharide loss rate were 42.32%and 0.63%,respectively.This method is simple,reproducible and accurate,which was suitable for the extraction of red beet polysaccharide,and provides a basis for the further study of red beet polysaccharide.