Optimization of the Extraction of Pumpkin Polysaccharides by Combined Ultrasonic Treatment and Multi-Enzyme Hydrolysis

Abstract

Abstract: The effects of different sequential combinations of ultrasonic treatment and single-stage multi-enzyme hydrolysis on the extraction yield of pumpkin polysaccharides were explored in this study. The best combination for extraction of pumpkin polysaccharides was simultaneous treatment. The best dosages of pectin, papain and cellulase were 42, 200 U/g and 40 U/g, respectively. The best extraction conditions for pumpkin polysaccharides were determined by response surface methodology to be simultaneous hydrolysis at 51.5 ℃, a liquid-to-material ratio of 7:1 and initial pH 4.4 and ultrasonic treatment at 400 W. Under these conditions, the extraction yield of pumpkin polysaccharides was 4.39%.

Key words: ultrasonic, multi-enzyme complex, pumpkin polysaccharide, extraction yield

CLC Number:

References

[1]贡汉坤.南瓜多糖的提取工艺及其分离纯化[J].食品与机械，2008，24（6）：68—70.
[2]张凡华，石宝霞.低分子量南瓜多糖的提取纯化及结构的初步研究[J].食品工业科技，2009，29（3）：93-95.
[3]张拥军，徐晓晖.活性南瓜多糖的提取与分析[J].食品工业科技，2002，23（11）：19-21.
[4]王洪伟，崔崇士.南瓜多糖复合酶法提取及纯化的研究平[J].食品科学，2007，28（8）：247-249.
[5]ZHANG Ying , WANG Zhenyu , CHEN Xiaoqiang. Ultrasound associated extraction of seed oil of Korean pine[J].Journal of Forestry Research, 2005, 16 (2) : 140-142.
[6]王明艳，张小杰.响应面法优化香椿叶多糖的提取条件[J].食品科学，2010，31（4）106-110.
[7]李宏高，魏利军.南瓜中多糖测定方法的探讨[J].陕西科技大学学报，2010，28（12）59-61.
[8]Khizar Hayat, Sarfraz Hussain.Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro[14]. Separation and Purification Technology, 2009 (70):63–70.
[9]李志军.多糖脱蛋白质方法的比较[J].工作研究，2009（2）：24-25.
[10]李小平，陈锦屏.红枣多糖沉淀特性及抗氧化作用[J].食品科学2005，26（10）：214-216.
[11]王明艳，鲁加峰.响应面法优化天冬多糖的提取条件[J].食品科学，2010，31（6）：91-95.
[12]王鸿，邓泽元.响应面法优化山蕗菜根多糖的提取工艺[J]食品科学，2010，31（2）：46—50.
[13]孟宪军，李冬男.响应曲面法优化五味子多糖的提取工艺[J].食品科学，2010，31（4）：111-115.
[14] M.-A. Ducasse, R.-M. Canal-Llauberes, M. de Lumley, P. Williams, J.-M. Souquet, H. Fulcrand, T. Doco, V. Cheynier. Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines[J]. Food Chemistry, 2010 (118) 369–376.
[15] M. Pinelo, B. Zornoza, & A. S. Meyer. Selective release of phenols from apple skin: Mass transfer kinetics during solvent and enzyme-assisted extraction. Separation and Purification Technology, 2008(63), 620–627.
[16] Y.-C. Yang, J. Li, Y.-G. Zu, Y.-J. Fu, M. Luo, N. Wu, X.-L. Liu.. Optimisation of microwave-assisted enzymatic extraction of corilagin and geraniin from Geranium sibiricum Linne and evaluation of antioxidant activity. Food Chemistry, 2010(122), 373–380.