超声波辅助复合酶法提取芦荟多糖的研究

MA Liyuan,SHANG Erkun,ZHANG Jinfeng,DU Lihong,GUO Yuanbo

China Food Additives（2022）

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Abstract

利用超声波辅助复合酶法提取芦荟多糖,并对比有无超声波辅助下复合酶法提取所得芦荟多糖的提取率.选取超声波功率、提取时间、提取温度、复合酶添加量进行单因素和正交试验,以芦荟多糖的提取率为指标进行优化.确定芦荟多糖的最佳提取工艺为:超声波功率100W,提取时间50min,提取温度50℃,复合酶添加量为2％(纤维素酶与果胶酶配比为3:1).此条件下,芦荟多糖的提取率为8.42％,较单纯的复合酶法提取率提高41.3％,且提取的芦荟多糖具有较强的抗氧化能力.

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