超声波辅助酶法提取豆腐柴叶果胶的条件优化

Optimization of ultrasonic assisted enzymatic extraction of pectin from Premna microphylla Turcz leaves

目的 探讨料液比、超声波功率、超声波处理时间和酶用量分别对豆腐柴叶果胶提取率的影响并进行条件优化。方法 采用超声波辅助纤维素酶法提取豆腐柴叶果胶,通过设计单因素试验和正交试验分析各个因素对果胶提取率的影响程度。结果 四个因素均能影响豆腐柴叶果胶提取率,影响优先级为料液比>酶用量>超声波处理时间>超声波功率;该方法提取豆腐柴叶果胶的最佳条件为:超声波功率200 W,超声波处理时间20 min,酶用量1.2 ml,料液比1︰15,此时果胶提取率为27.56%。结论 采用超声波辅助酶法能显著提高豆腐柴叶的果胶提取率,从而为豆腐柴叶果胶的进一步研究及新产品开发提供实验数据和理论指导。

Objective To investigate the influence of solid-liquid ratio,ultrasonic power,ultrasonic treatment time,and enzyme dosage on the extraction rate of pectin from Premna microphylla Turcz leaves,and to optimize the conditions.Methods The ultrasonic-assisted cellulase method was used to extract pectin from Premna microphylla Turcz leaves.The influence of each factor on the extraction rate of pectin was analyzed by single-factor tests and orthogonal tests.Results The four factors could affect the extraction rate of pectin,with the priority being solid-liquid ratio>enzyme dosage>ultrasonic treatment time>ultrasonic power.The optimal conditions for the extraction of pectin were as follows:ultrasonic power 200 W,ultrasonic treatment time 20 min,enzyme dosage 1.2 ml,solid-liquid ratio 1︰15,resulting in a pectin extraction rate of 27.56%.Conclusions The ultrasonic-assisted enzymatic method could significantly improve the extraction rate of pectin from Premna microphylla Turcz leaves,providing experimental data and theoretical guidance for further research and new product development of Premna microphylla Turcz leaves pectin.