响应面法优化块菌多糖的酶法辅助提取工艺

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 119-124.

响应面法优化块菌多糖的酶法辅助提取工艺

岳金玫,蒲彪,周月霞,陈安均,刘兴艳

四川农业大学食品学院

收稿日期:2011-12-02 修回日期:2012-10-26 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 蒲彪 E-mail:pubiao2002@yahoo.com.cn

Optimizing Enzymatic-assisted Extraction Process of Polysaccharides from Truffles by Response Surface Methodology

Received:2011-12-02 Revised:2012-10-26 Online:2013-01-25 Published:2013-01-15
Contact: Pu Biao E-mail:pubiao2002@yahoo.com.cn

摘要/Abstract

摘要：

目的：优化酶法辅助提取块菌多糖的提取工艺。方法：在单因素试验的基础上，采用4因素3水平的Box-Behnken中心组合设计确定酶法辅助提取条件。结果：在试验范围内各因素对块菌多糖得率和多糖含量的影响程度从大到小依次pH值＞酶解时间＞酶解温度＞酶用量；最优工艺参数为pH值为5.6、酶解时间65min、酶解温度61℃、酶用量1.6%、，理论提取率为15.00%，理论含量为74.19%；实际提取率为14.31%，相对误差为4.60%；实际含量74.96%，相对误差为1.04%。结论：酶法辅助提取方法简单、效率高，可作为块菌多糖的提取工艺。

Abstract:

Purpose: To optimize the enzymatic-assisted extraction process for polysaccharides from Truffles to improve extraction efficiency. Methods: Based on the single-factor experiments, the Box-Behnken center-united experimental design principles for 4 factors were used to determine the experiments condition and the response surfaces analysis. Results: Within the tested level ranges, the impact of three process parameters on extraction yield of polysaccharides from big to small was pH, enzymatic time, enzymatic temperature and enzyme dosage in turn. The optimum extraction pH was 5.6, enzymatic temperature was 61℃, enzymatic time was 65min and enzyme dosage was 1.6%. The predictive maximum yield of polysaccharides extraction rates was 15.00% and the polysaccharides content was 74.19, the average yield of polysaccharides in three validated experiment under the optimized process conditions was 14.31% and the relative error was 4.60% , the actual content was 74.96% and the relative error was 1.04%. Conclusion: Enzymatic assistance is beneficial to briefness methodology ,convenient operation and improve extraction efficiency and consequently, suitable for the extraction of polysaccharides from Truffles.

中图分类号:

TS201.1

岳金玫蒲彪周月霞陈安均刘兴艳. 响应面法优化块菌多糖的酶法辅助提取工艺[J]. 食品科学, 2013, 34(2): 119-124.

参考文献

[1] 魏景超.真菌鉴定手册[M].上海:上海科技出版社,1978,274-277.

[2] 陈应龙,弓明钦.块菌资源多样性及其地理分布[J].中国食用菌.2000,19(5):6-7.

[3] 任德军,宋曼殳,姚一建.中国块菌属研究概况[J]. 菌物研究,2005 , 3 (4):37-46.　　

[4] 王晓娥,姚方杰,李玉.食用块菌的研究进展[J].中国食用菌,2005,24（5）:6-9.

[5] 陶恺,刘波.中国块菌的生态和营养价值[J].山西大学学报,1990:13(3):319-321.

[6] 刘洪玉,陈惠群.块菌的营养价值及其开发利用[J].资源开发与市场. 1997,13（2）60-66.

[7] 陈毅坚,钟文武,余正云. 食用块菌形态特征和抗氧化性能研究[J].食品工业科技. 2010,31(2):139-141.

[8] 胡慧娟,李佩珍,林涛等.块菌多糖对小鼠肿瘤及免疫系统的影响[J].中国药科大学学报, 1994 ; 25 ( 5 ) : 289 -292.

[9] 汤亚杰,孔国平,朱伶俐等.块菌活性成分及其人工栽培研究进展[J].中草药,2007,38(4):629-632.

[10] 张世奇.会东块菌香气成分的GC-MS分析[J].食品科学，2011,32,（8）:281-285.

[11] 张世奇.会东块菌多糖的纯化及其分子量测定[J].食品与发酵科技，2010,46（6）97-100.

[12] 刘娟,屈效源.块菌多糖的相对分子质量测定和单糖组成分析[J].中草药,2009, 40（9）:1380-1381.

[13] 吴少华,陈有为,杨丽源等.印度块菌的化学成分研究[J].中草药,2009, 40 (8):1211-1214.

[14] 郭坦,侯成林,魏磊等.印度块菌提取物抗氧化活性的研究[J].菌物学报,2010,29(4):569-575.

[15] 曹晋忠,魏磊,苏红等.印度块菌粗多糖的提取及抗氧化活性研究[J].山西大学学报（自然科学版）,2011,34(1):137-142.

[16] 罗强,颜亮,吴俐莎等.印度块菌水溶性多糖的单糖组成与抗氧化活性研究[J].食品科学,2010,31(23):52-56.

[17] 魏桢元,钟耀广,刘长江.响应面优化法对香菇多糖提取的工艺研究[J].辽宁农业科学,2010,2:11-14.

[18] Ya-Jie Tang, Ling-Li Zhu, Dong-Sheng Li, Zhi-Yuan Mi, Hong-Mei Li Significance of inoculation density and carbon source on the mycelial growth and Tuber polysaccharides production by submerged fermentation of Chinese truffle Tuber [J]. Process Biochemistry ,2008,43(5):576-586.

[19]郑静,常滔,林英等.超声波法和超声波酶法提取灵芝多糖的条件研究[J].食用菌学报,2006,13(1):48-52.

[20]廖伟玲,徐晓飞,冯金源等.纤维素酶协同超声波法提取香菇多糖的研究[J].湖南中医杂志,2008,24(6):87-89.