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| 响应面优化超声-酶辅助强化油橄榄叶多糖的提取 |
| Ultrasound-assisted enzymatic extraction of polysaccharide from olive leaf optimized by response surface methodology |
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| DOI： |
| 中文关键词: 油橄榄叶 多糖；提取；超声；酶；响应面法 |
| 英文关键词:olive leaf polysaccharide extraction ultrasound enzyme response surface methodology |
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| 中文摘要: |
| 以油橄榄叶为原料，采用超声-酶辅助法强化其中多糖的提取，通过单因素实验和响应面实验对提取条件进行了优化。同时，采用扫描电镜（SEM）对提取多糖后的物料结构形态进行了观察。结果表明，采用先酶解后超声的提取方式效果较好，优化的提取工艺条件为：纤维素酶与果胶酶质量比2∶?1，酶添加量0.6%，液料比40∶?1，酶解温度54?℃，酶解时间3 h，超声体积功率密度120 W/L，超声时间19 min。在最优条件下，油橄榄叶多糖提取率为4.50%。SEM观察表明，超声-酶辅助提取过程可以破坏油橄榄叶细胞壁结构，从而减小提取过程的传质阻力，提高多糖提取率。 |
| 英文摘要: |
| 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. |
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