CAJ | 학술논문

研究了酶法提取枸杞多糖的工艺，探讨了酶的种类、 pH值、料液比、酶解温度、酶解时间等对多糖提取率的影响。结果表明：果胶酶的提取效果最好；果胶酶最佳工艺条件为pH值为3.5，料液比为1：45，温度为55℃，时间为2 h，此条件下枸杞多糖的提取率达7.40％。
연구료매법제취구기다당적공예，탐토료매적충류、 pH치、료액비、매해온도、매해시간등대다당제취솔적영향。결과표명：과효매적제취효과최호；과효매최가공예조건위pH치위3.5，료액비위1：45，온도위55℃，시간위2 h，차조건하구기다당적제취솔체7.40％。
The enzymatic hydrolysis method was used for extraction of polysaccharide from lycium barbarum was investigated.The effects of the kinds of enzymes , pH, solid -liquid ratio, temperature and time on the extraction of polysaccharide were studied.The experimental results showed that using pectinase to extract polysaccharide could achieve the optimal effect.The optimized process parameter was pH 3.5, solid-liquid ratio 1:45, temperature 55℃, and time 2 h.Under optimal conditions , the extraction rate was 7.40%.