酸性蛋白复合酶提取大枣多糖方法研究

Study on the extraction method of jujube polysaccharide by acidic protein complex enzyme

鲜枣中糖含量在40%以上,主要为葡萄糖、蔗糖、果糖等,近年来,由于生物学、化学等学科的飞速发展,我国对多糖及其复合物的化学结构和药理活性的研究越来越深入。以我省资源丰富的大枣作为原料,通过比较果胶复合酶、纤维素复合酶及酸性蛋白复合酶等不同酶制剂处理下大枣多糖的含量及提取率,确定合适的酶制剂。进一步通过单因素试验,研究酶制剂添加量、提取时间、提取温度及溶液p H值对大枣多糖提取率及得率的影响,并通过正交试验进一步确定最佳结果,为大枣多糖的加工及应用提供基础。

The sugar content of fresh jujube is more than 40%,mainly glucose,sucrose and fructose,etc.At present,in recent years,due to the rapid development of biology and chemistry,the chemical structure and pharmacological activity of polysaccharides and their complexes have been studied more and more intensively in China.In this study,the resource-rich jujube from our province was used as raw material to determine the suitable enzyme preparation by comparing the content and extraction rate of jujube polysaccharides under the treatment of different enzymes such as pectin complex enzyme,cellulose complex enzyme and acidic protein complex enzyme.Further,the effects of enzyme addition,extraction time,extraction temperature and solution pH on the extraction rate and yield of jujube polysaccharide were investigated by single-factor test,and the best results were further determined by orthogonal test to provide a basis for the processing and application of jujube polysaccharide.