| Ultrasound-assisted enzymatic method was used to enhance the extraction of polysaccharide from olive leaf. On the basis of single factor experiment, the extraction conditions were optimized by response surface methodology. In addition, the microstructure of the material after extracting polysaccharide was observed by SEM. The results showed that the method of ultrasonic extraction after enzymatic hydrolysis was better, and the optimal extraction conditions were obtained as follows: mass ratio of cellulase to pectinase 2∶?1, enzyme dosage 0.6%, liquid-solid ratio 40∶?1, enzymolysis temperature 54?℃, enzymolysis time 3 h, ultrasonic volume power density 120 W/L and ultrasonic time 19 min. Under the optimal conditions, the extraction rate of polysaccharide reached 4.50%. The olive leaves appeared to be much more disintegrated after being treated with ultrasound-assisted enzymatic extraction, so the mass transfer during the process of extraction was reduced and the extraction rate of polysaccharide was improved. |
