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目的:考察了果胶酶用量、酶解时间、酶解温度、提取温度、提取时间、醇沉浓度等因素对滁菊多糖提取效果的影响,确定了酶法提取滁菊中多糖的最佳工艺条件。方法:以滁菊多糖得率为指标通过正交实验设计研究多糖提取的最佳工艺条件。结果:在酶用量2%、酶解时间1.5 h、酶解温度50℃、提取时间2.5 h、提取温度100℃、醇沉浓度80%的条件下滁菊多糖的得率较高。结论:酶法提取滁菊多糖有较高的多糖得率,与水提醇沉法比较能明显提高多糖的得率。
OBJECTIVE: The effects of the amount of pectinase, enzymolysis time, enzymolysis temperature, extraction temperature, extraction time and alcohol concentration on the extraction of polysaccharides from Chu spirits were investigated, and the optimum process for enzymatic extraction of polysaccharides from Chu Ju condition. Methods: The optimum extraction conditions of polysaccharides were studied by orthogonal experimental design using the yield of polysaccharides from Chu as an index. Results: The yield of chrysanthemum polysaccharide was higher under the condition of enzyme dosage 2%, enzymolysis time 1.5 h, enzymolysis temperature 50 ℃, extraction time 2.5 h, extraction temperature 100 ℃ and alcohol concentration 80%. CONCLUSION: Enzymatic extraction of polysaccharides from chrysanthemum has higher yield of polysaccharides, which can obviously improve the yield of polysaccharides compared with water-alcohol precipitation.