食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
4期
40-43
,共4页
纤维素酶%枸杞多糖%响应面法
纖維素酶%枸杞多糖%響應麵法
섬유소매%구기다당%향응면법
cellulose%lycium barbarum polysaccharides%response surface method(RSM) test
利用复合酶的酶解作用对枸杞多糖的提取工艺进行研究。在单因素实验基础上，通过Box-Behnken中心组合设计，采用响应面法分析了酶解温度、酶解时间、加酶量对枸杞多糖的提取率的影响。结果表明复合酶法提取枸杞多糖的最佳条件为：加酶量0.32%、酶解温度51℃、提取时间60 min。在该条件下枸杞多糖的实际提取率为13.96%，与预测值14.10%无显著性差异，所得回归方程能较好地预测实验结果。该方法与单一酶法相比较，具有提取速度快的优点。
利用複閤酶的酶解作用對枸杞多糖的提取工藝進行研究。在單因素實驗基礎上，通過Box-Behnken中心組閤設計，採用響應麵法分析瞭酶解溫度、酶解時間、加酶量對枸杞多糖的提取率的影響。結果錶明複閤酶法提取枸杞多糖的最佳條件為：加酶量0.32%、酶解溫度51℃、提取時間60 min。在該條件下枸杞多糖的實際提取率為13.96%，與預測值14.10%無顯著性差異，所得迴歸方程能較好地預測實驗結果。該方法與單一酶法相比較，具有提取速度快的優點。
이용복합매적매해작용대구기다당적제취공예진행연구。재단인소실험기출상，통과Box-Behnken중심조합설계，채용향응면법분석료매해온도、매해시간、가매량대구기다당적제취솔적영향。결과표명복합매법제취구기다당적최가조건위：가매량0.32%、매해온도51℃、제취시간60 min。재해조건하구기다당적실제제취솔위13.96%，여예측치14.10%무현저성차이，소득회귀방정능교호지예측실험결과。해방법여단일매법상비교，구유제취속도쾌적우점。
The extraction process of lycium barbarum polysaccharides was studied in the paper by the use of compound enzymes. Based on the single factor experiment, the extraction effects of enzymolysis temperature, enzymolysis time, enzyme amount were studied through the box-behnken centre design and response surface method (RSM) test. The optimum extraction conditions were as followings:adding 0.32%enzyme at 51℃for 60 min, the polysaccharides extraction rate reached 13.96%. The value is no marked different from the forecasts. Therefore, the regression equation could better forecast the result of the experiment. Compared with one enzyme method, the method had the advantages of high speed.
