CAJ | 학술논문

　　香蕉多糖的研究尚处于起步阶段，本文探讨了冷热交替处理、纤维素酶和果胶酶混合酶解处理等预处理技术对多糖得率影响，并以脱蛋白、透析等技术提高多糖纯度。采用提取工艺为：成熟香蕉→剥皮、切段→高温灭酶→粉碎打浆→冷处理（4℃~8℃，1 h）、热处理（40℃，20 min）→混合酶作用（48℃，2 h）→热水浸提（90℃，3h ）→乙醇沉淀→脱蛋白→透析→低温真空干燥，制得的香蕉多糖纯度达到70.29%。以离子色谱仪分析香蕉多糖的水解液，数据显示组成香蕉多糖的单糖主要是阿拉伯糖、半乳糖、葡萄糖、木糖、甘露糖，它们的物质的量之比为0.11∶0.05∶0.67∶0.07∶0.10。
　　향초다당적연구상처우기보계단，본문탐토료랭열교체처리、섬유소매화과효매혼합매해처리등예처리기술대다당득솔영향，병이탈단백、투석등기술제고다당순도。채용제취공예위：성숙향초→박피、절단→고온멸매→분쇄타장→랭처리（4℃~8℃，1 h）、열처리（40℃，20 min）→혼합매작용（48℃，2 h）→열수침제（90℃，3h ）→을순침정→탈단백→투석→저온진공간조，제득적향초다당순도체도70.29%。이리자색보의분석향초다당적수해액，수거현시조성향초다당적단당주요시아랍백당、반유당、포도당、목당、감로당，타문적물질적량지비위0.11∶0.05∶0.67∶0.07∶0.10。
The study on banana polysaccharide is still on its primary stage. In this paper , some pretreatments of extraction, such as cold&hot treatment, mixed enzymatic treatment (cellulase mixed with pectinase), were adopted to improve the yield of banana polysaccharide. At the same time, some purification technologies, such as deproteinization, dialysis bag, were adopted to enhance the purity of banana polysaccharide. The adopted extraction process is:ripe banana skinned&cut→enzyme inactivation→crushed&pulping→cold treatment (4℃~8℃, 1 h), heat treatment (40℃, 20 min)→mixed enzymatic treatment (48℃, 2 h)→extraction in hot water (90℃, 3h)→precipitation in ethanol solution→deproteinization→dialysis→drying (cryogentic vacuum). The purity of obtained banana polysaccharide is as high as 70.29%. The hydrolysis solution of banana polysaccharide was analyzed by ion chromatograph. The results were showed that banana polysaccharide was mainly composed of arabinose, galactose, glucose, xylose and mannose, and their molar ratio was 0.11∶0.05∶0.67∶0.07∶0.10.