食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 79-83.doi: 10.7506/spkx1002-6630-201102019

• 工艺技术 • 上一篇    下一篇

响应面优化酶法提取龙眼多糖工艺

贺寅,王强*,钟葵   

  1. 中国农业科学院农产品加工研究所
  • 收稿日期:2010-03-08 出版日期:2011-01-25 发布日期:2011-01-10
  • 通讯作者: 王强 E-mail:wangqiang365@263.net
  • 基金资助:

    NSFC- 广东联合基金项目(u0731005/C1106)

Optimization of Enzymatic Extraction of Polysaccharide from Longan (Dimocarpus longan Lour.) Pulp Using Response Surface Methodology

HE Yin,WANG Qiang*,ZHONG Kui   

  1. (Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
  • Received:2010-03-08 Online:2011-01-25 Published:2011-01-10
  • Contact: WANG Qiang E-mail:wangqiang365@263.net

摘要:

对纤维素酶法提取龙眼果肉多糖(ELP)的工艺进行研究。以新鲜龙眼果肉为原料,考察不同酶种类对龙眼多糖提取得率的影响,选择纤维素酶用于酶法提取实验研究。采用单因素试验和响应面法对影响龙眼多糖得率的4个主要影响因素即纤维素酶添加量、酶解温度、酶解时间和液料比进行分析优化。结果表明:影响龙眼多糖得率的工艺因素按主次顺序排列为:纤维素酶添加量>酶解温度>酶解时间>液料比;确定纤维素酶解龙眼多糖最佳工艺条件为纤维素酶添加量1.2%、液料比6:1(mL/g)、酶解温度45.0℃、酶解时间187.0min。在此最佳条件下,纤维素酶法提取龙眼多糖的得率为(12.23 ± 0.15)mg/g。本研究采用纤维素酶解提取工艺,相对于传统热水浸提法可显著提高龙眼多糖得率。

关键词: 龙眼, 多糖, 酶法提取, 响应面, 工艺优化

Abstract:

Polysaccharide in fresh longan pulp was extracted with the assistance of enzymatic hydrolysis. Cellulase gave relatively higher polysaccharide yield than pectinase and neutral protease, and was chosen for further study. The effects of cellulase concentration, the ratio of water to material, and extraction temperature and time on the yield of polysaccharide was investigated by single factor experiments. Subsequently, a quadratic regression rotational combinational design involving the above four factors at five levels was employed, and data obtained were analyzed with response surface methodology. Polysaccharide yield was most significantly affected by cellulase concentration, followed by extraction time, temperature and water-tomaterial ratio. An optimum polysaccharide yield of (12.23 ± 0.15) mg/g (on the basis of dried longan biomass weight) was obtained when longan pulp was treated with 1.2% cellulase at 45.0 ℃ for 187.0 min in a water-to-material ratio of 6:1, which was much higher than that obtained by conventional hot extraction.

Key words: longan, polysaccharide, enzymatic extraction, response surface methodology, process optimization

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