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中国精品科技期刊2020

响应面法优化超声波协同酶法提取杜仲叶多糖工艺

陈雪花, 杨万根

陈雪花, 杨万根. 响应面法优化超声波协同酶法提取杜仲叶多糖工艺[J]. 食品工业科技, 2020, 41(22): 193-198,220. DOI: 10.13386/j.issn1002-0306.2020020298
引用本文: 陈雪花, 杨万根. 响应面法优化超声波协同酶法提取杜仲叶多糖工艺[J]. 食品工业科技, 2020, 41(22): 193-198,220. DOI: 10.13386/j.issn1002-0306.2020020298
CHEN Xue-hua, YANG Wan-gen. Optimization of Ultrasonic and Enzymatic-assisted Extraction of Polysaccharides from Eucommia ulmoides Oliver Leaves by Response Surface Method[J]. Science and Technology of Food Industry, 2020, 41(22): 193-198,220. DOI: 10.13386/j.issn1002-0306.2020020298
Citation: CHEN Xue-hua, YANG Wan-gen. Optimization of Ultrasonic and Enzymatic-assisted Extraction of Polysaccharides from Eucommia ulmoides Oliver Leaves by Response Surface Method[J]. Science and Technology of Food Industry, 2020, 41(22): 193-198,220. DOI: 10.13386/j.issn1002-0306.2020020298

响应面法优化超声波协同酶法提取杜仲叶多糖工艺

详细信息
    作者简介:

    陈雪花(1995-),女,硕士研究生,研究方向:森林食品深加工,E-mail:15174358020@qq.com。

    通讯作者:

    杨万根(1974-),男,博士,副教授,研究方向:功能性食品加工,E-mail:yangwangen08@163.com。

  • 中图分类号: TS201.1

Optimization of Ultrasonic and Enzymatic-assisted Extraction of Polysaccharides from Eucommia ulmoides Oliver Leaves by Response Surface Method

  • 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.
  • 期刊类型引用(8)

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    7. 刘冬青,陈朴,臧鹏,杜秉健,徐楠,向红. 时间-温度指示器在食品保质期预测中的应用. 食品工业科技. 2021(22): 1-10 . 本站查看
    8. 康峻菡,胥义. 基于扩散型TTI与鲜银耳品质关联模型的建立及验证. 中国农学通报. 2020(32): 130-139 . 百度学术

    其他类型引用(8)

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  • 被引次数: 16
出版历程
  • 收稿日期:  2020-02-27
  • 网络出版日期:  2020-11-29
  • 刊出日期:  2020-11-14

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