摘要:
为提高杜仲叶多糖的提取效率,研究杜仲叶多糖的超声波协同酶法提取工艺。以多糖得率为指标,首先考察复合酶添加量、pH、提取温度、超声波功率、液料比和提取时间等因素对多糖得率的影响,再通过Plackett-Burman设计筛选出影响显著因素,并对显著因素进行最陡爬坡实验,最后采用Box-Behnken实验优化提取工艺。结果表明,复合酶添加量、pH与超声波功率为影响显著因素(P<0.05),其重要性依次为pH > 超声波功率 > 复合酶添加量。最佳提取工艺参数为:复合酶添加量3.7%、pH4.0、超声波功率100 W、提取温度45 ℃、液料比20:1 mL/g和提取时间15 min。在此条件下多糖得率实验值为4.79%±0.02%,与理论值4.87%接近。研究结果说明,与传统提取工艺相比,超声波协同酶法提取工艺能快速高效地提取杜仲叶多糖,大大降低提取成本,对杜仲叶多糖的工业化生产具有重要意义。
Abstract:
In order to enhance the extraction efficiency of polysaccharides from Eucommia ulmoides Oliver leaves, the ultrasonic and enzymatic-assisted extraction technology of Eucommia ulmoides Oliver leaves polysaccharide was studied. Firstly, the effects of multienzyme complex dose, pH, extraction temperature, ultrasonic power, ratio of liquid to solid and extraction time on the polysaccharide yield as the index were investigated. Secondly, a Plackett-Burman design was adopted to screen the significant factors that were further involved into a steepest ascent experiment. Finally, a Box-Behnken experiment was designed to optimize the extraction process. The results showed that the multienzyme complex dose, pH and ultrasonic power were the significant factors (P<0.05), and their significance was in order of pH > ultrasonic power > multienzyme complex dose. The optimal extraction conditions were as follows:Multienzyme complex dose of 3.7%, pH4.0, ultrasonic power of 100 W, extraction temperature of 45℃, liquid to solid ratio of 20:1 mL/g and extraction time of 15 min. Under these conditions, the experimental yield of extracted polysaccharides was 4.79%±0.02%, close to the theoretical one of 4.87%. The results showed that, compared with the traditional extraction process, the ultrasonic and enzymatic-assisted extraction process could extract Eucommia ulmoides Oliver leaves polysaccharides rapidly and efficiently, which greatly reduces the extraction cost and is of great significance for the industrial production of Eucommia ulmoides Oliver leave polysaccharides.
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