农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
1期
55-58
,共4页
红枣多糖%酶水解%提取工艺%提取率
紅棘多糖%酶水解%提取工藝%提取率
홍조다당%매수해%제취공예%제취솔
Ziziphus jujuba polysaccharide%enzyme hydrolysis%extraction process%extraction yield
以红枣为原料,在传统水提-醇沉法提取红枣多糖的工艺上,在水提过程中加入木瓜蛋白酶,研究木瓜蛋白酶及其水解条件对多糖提取率的影响,确定最优的提取工艺条件。利用红枣多糖的提取率为指标,以料液比、加酶量、提取温度、提取时间为因素,采用正交试验进行试验设计。用苯酚-硫酸法测总糖,3,5-二硝基水杨酸法测还原糖,二者相减得多糖的含量。结果表明,红枣粗多糖的最佳提取条件为料液比1∶7,加酶量4 mg/mL,提取温度60℃,提取时间3 h,可作为提取红枣多糖优化工艺的依据。
以紅棘為原料,在傳統水提-醇沉法提取紅棘多糖的工藝上,在水提過程中加入木瓜蛋白酶,研究木瓜蛋白酶及其水解條件對多糖提取率的影響,確定最優的提取工藝條件。利用紅棘多糖的提取率為指標,以料液比、加酶量、提取溫度、提取時間為因素,採用正交試驗進行試驗設計。用苯酚-硫痠法測總糖,3,5-二硝基水楊痠法測還原糖,二者相減得多糖的含量。結果錶明,紅棘粗多糖的最佳提取條件為料液比1∶7,加酶量4 mg/mL,提取溫度60℃,提取時間3 h,可作為提取紅棘多糖優化工藝的依據。
이홍조위원료,재전통수제-순침법제취홍조다당적공예상,재수제과정중가입목과단백매,연구목과단백매급기수해조건대다당제취솔적영향,학정최우적제취공예조건。이용홍조다당적제취솔위지표,이료액비、가매량、제취온도、제취시간위인소,채용정교시험진행시험설계。용분분-류산법측총당,3,5-이초기수양산법측환원당,이자상감득다당적함량。결과표명,홍조조다당적최가제취조건위료액비1∶7,가매량4 mg/mL,제취온도60℃,제취시간3 h,가작위제취홍조다당우화공예적의거。
Taking red jujube as raw materials, in the traditional water extraction, alcohol sinking method extracting jujube polysaccharide on the process of water extraction process of adding papain, papain and its hydrolysis conditions of polysaccharide extraction yield, the influence of the optimal extracting technological conditions is determined. This paper uses the red jujube polysaccharide extraction yield as index, liquid ratio, enzyme amount, extraction temperature, extraction time as factors, designs orthogonal experiment. Experimental results show that red jujube polysaccharide in the best condition for material liquid is 1∶7, plus enzyme is 4.0 mg/mL, extraction temperature is 60 ℃, the extraction time is 3 h, jujube polysaccharide can be extracted as the basis of optimization of process.