超声波协同复合酶法提取姬松茸多糖

研究了超声波协同复合酶法提取姬松茸多糖的最佳工艺条件。采用均匀设计法分别考察不同时间、pH值、温度、酶浓度、固液比对纤维素酶、果胶酶以及木瓜蛋白酶酶解反应的影响，并研究三种酶联合使用时的加酶方式以及超声波协同提取时的最佳条件。结果表明，超声波协同复合酶法可显著提高姬松茸多糖的提取率，其最佳提取条件为：超声波作用20min，分步加酶法（先加果胶酶：pH值3．8、温度50℃、时间90min、加酶量7000U／g、固液比1：45；然后加纤维素酶：pH值3．6、温度75℃、时间120min、加酶量150U／g、固液比1：45；最后加木瓜蛋白酶：pH值3．6、温度75℃、时间120min、加酶量20000U／g、固液比1：45），多糖提取率达到14．51％。

Study on the Extraction of Agaricus blazei Murill Polysaccharide with Compound Enzymes under Ultrasonic Wave

The most rational technological factors for extracting Agaricus blazei Murill polysaccharide with compound enzymes under ultrasonic wave were studied in this paper. Uniform design was used to analysis the influence of different conditions including times,pH values,temperatures,the amount of enzymes and stock-extract ratio on enzymatic process of cellulase,pectolase and papain,and the influence of two different ways of addition of enzymes on polysaccharide extraction yield and the best condition of ultrasonic wave complex enzymatic technology were studied. The results showed that the extraction yield could be increased by ultrasonic wave complex enzymatic technology. The best technological conditions for extraction were as follows;first add pectolase (the amount was 7000 U/g,the ratio of material and water was 1:45 ,pH value was 3.8, extracting for 90 min at 50 ℃) ,then cellulase (the amount was 150 U/g,the ratio of material and water was 1:45,pH value was 3.86,extracting for 120 min at 75℃, finally papain(the amount was 20000 U/g, the ratio of material and water was 1:45, pH value was 3.6, extracting for 120 min at 75 ℃ ). The extracting time was 20 min,and the yield of polysaccharides could reach up to 14.51%.