黑木耳多糖提取工藝的優(yōu)化

doi:10.3969/j.issn.1000-1298.[year].[issue].[sequence]

首頁 > 過刊瀏覽>2007年第38卷第5期 >100-103. DOI:10.3969/j.issn.1000-1298.[year].[issue].[sequence]

黑木耳多糖提取工藝的優(yōu)化
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                        10.3969/j.issn.1000-1298.[year].5.[sequence]
                    
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摘要:

利用超微粉碎技術(shù)結(jié)合超聲波協(xié)同纖維素酶提取黑木耳多糖,，提高了黑木耳多糖的溶出率,。建立了溫度,、pH值與黑木耳粗多糖溶出率的回歸方程，獲得了超聲波協(xié)同纖維素酶酶解黑木耳工藝的最佳參數(shù)為：超聲波頻率20kHz,、超聲波功率20W,、酶

Abstract:

解溫度41.88℃、pH值4.61,、時間160min,。 The cell wall of Jew's ear is broken by the cellulase enzymatic hydrolysis with ultrasonic technology after processed by super micro-mill, which makes its polysaccharide goes through the broken cell into hydrolytic liquid, as a result, more Jew's ear polysaccharide will be gained. The parameters of the experiment were optimized by the experimental design method and a regress equation on temperature, pH and Jew's ear polysaccharide dissolving rate was developed by statistic analysis of the quadratic general rotary design. The optimized parameters of Jew's ear polysaccharide extraction by the cellulase enzymatic hydrolysis with ultrasonic technologies were obtained, which are ultrasonic frequency of 20kHz, ultrasonic power of 20W, enzymatic hydrolysis temperature of 41.88℃, pH4.61 and processing time of 160min.

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劉大紋,李鐵柱,孫永海.黑木耳多糖提取工藝的優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2007,38(5):100-103.[J]. Transactions of the Chinese Society for Agricultural Machinery,2007,38(5):100-103.

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