| 微波辅助酶法提取茯苓中茯苓多糖的工艺研究 |
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| 引用本文： | 张晓娟,胡选萍,冯自立,张辰露,唐洁.微波辅助酶法提取茯苓中茯苓多糖的工艺研究[J].安徽农业科学,2009,37(28). |
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| 作者姓名： | 张晓娟 胡选萍 冯自立 张辰露 唐洁 |
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| 作者单位： | 1. 陕西理工学院生物科学与工程学院,陕西汉中,723001
2. 陕西理工学院物理系,陕西汉中,723001 |
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| 基金项目： | 陕西理工学院引进人才科研启动项目，陕西理工学院引进人才科研启动项目，陕西省教育厅专项科研项目 |
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| 摘 要： | 目的]提高茯苓中水溶性多糖的提取率,寻求最优的提取条件。方法]利用均匀设计试验对微波辅助酶法提取的主要影响因素进行优化。结果]确定了微渡辅助酶法的最佳工艺条件为微波提取时间17 min、功率550 W、固液比1∶30、提取次数2次、酶解温度60℃、酶解时间120 min、加酶量0.5%、pH值6.0,在此条件下,茯苓水溶性粗多糖的提取率为3.58%。结论]微波辅助酶法为茯苓水溶性多糖提取的有效方法。
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| 关 键 词： | 茯苓多糖 微波法 酶法 工艺优化 |
Study on Extraction Process of Pachyman by Microwave-assisted Enzyme Method |
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| ZHANG Xiao-juan et al.Study on Extraction Process of Pachyman by Microwave-assisted Enzyme Method[J].Journal of Anhui Agricultural Sciences,2009,37(28). |
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| Authors: | ZHANG Xiao-juan |
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| Institution: | ZHANG Xiao-juan et al(School of Biological Science , Engineering,Shaanxi University of Technology,Hanzhong,Shaanxi 723001) |
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| Abstract: | Objective]The study aimed to improve the extracting rate of water-soluble pachyman and find the optimal conditions of extraction. Method]The main influencing factors of microwave-assisted enzyme extraction method were optimized by uniform design.Result]The optimal conditions were obtained as follows:microwave extraction time 17 min,power 550 W,ratio of solid to liquid 1:30,extraction times 2, enzymolysis temperature 60℃,enzymolysis time 120 min,enzyme quantity 0.5%,pH value 6.Under the above conditions,the extracting rate of pachyman was 3.58%.Conclusion]Microwave-assisted enzyme extraction is the effective method for extraction of Pachyman. |
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| Keywords: | Pachyman Microwave method Enzyme method Process optimization |
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