微波辅助酶法提取铁皮石斛多糖的工艺
目的 微波辅助萃取与酶提取法相结合, 对铁皮石斛多糖提取工艺进行优化。方法 在最适作用温度下将果胶酶与铁皮石斛水溶液混合, 结合微波萃取技术辅助提取铁皮石斛中多糖, 并对微波提取温度, 微波提取时间, 铁皮石斛的固液比, 乙醇浓度等提取条件用正交法进行优化, 探索最佳提取条件。结果 本研究得到铁皮石斛多糖提取的最佳工艺条件为: 微波提取时间40 min, 固液比1:40, 微波提取温度70 ℃, 乙醇浓度90%。结论 在此条件下得到铁皮石斛多糖提取率为29.40%, 高于单独使用微波辅助法或单独使用酶提取法的提取率。
Objective To combine microwave-assisted extraction with enzyme extraction method, the extraction process of polysaccharide from Dendrobium candidum was optimized. Methods The pectinase was mixed with the aqueous solution of Dendrobium candidum at the optimal temperature, and the polysaccharides in Dendrobium candidum were extracted with the aid of microwave extraction technology. The extraction conditions such as microwave extraction temperature, microwave extraction time, solid-liquid ratio and ethanol concentration of Dendrobium candidum were screened by orthogonal method to explore the extraction efficiency conditions. Results The optimum extraction conditions of Dendrobium candidum polysaccharide were as follows: microwave extraction time for 40 min, the solid-liquid ratio of 1:40, microwave extraction temperature at 70 ℃, the ethanol concentration of 90%. Conclusion Under the condition, the extraction rate of Dendrobium candidum polysaccharide was 29.40%, higher than that of microwave assisted extraction or enzyme extraction.
标题：微波辅助酶法提取铁皮石斛多糖的工艺
英文标题：Microwave assisted enzymatic extraction of polysaccharide from Dendrobium candidum
作者：
廖霞 邵阳学院,食品与化学工程学院；湖南农业大学,生物科学技术学院
王莹 邵阳学院,食品与化学工程学院
黄大川 邵阳学院,食品与化学工程学院
曾祥燕 邵阳学院,食品与化学工程学院
任光云 邵阳学院,食品与化学工程学院
中文关键词:铁皮石斛,多糖,果胶酶,微波辅助提取,
英文关键词:Dendrobium candidum,polysaccharide,pectinase,microwave assisted,
发表日期：2019-08-29
- 文件大小:
- 730.36 KB
- 下载次数:
- 60
-
高速下载
|
|
