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本文以新鲜的牛蒡作为原料提取菊糖,采用酶法提取牛蒡菊糖,研究了纤维素酶、酸性蛋白酶、碱性蛋白酶、中性蛋白酶、胰蛋白酶、果胶酶和木瓜蛋白酶对菊糖提取率的影响,再通过单因素和正交试验方法研究了加酶量、pH值、固液比、酶作用时间以及提取温度对牛蒡菊糖提取率的影响。结果表明:采用木瓜蛋白酶在加酶量10%、固液比1:15(m/V)、提取时间4h、提取温度为50℃和pH值8的条件下菊糖提取率最高,为64.45%。然后采用D202、966、D208、D205、D309和XDA-1阴离子交换树脂对牛蒡菊糖的脱色效果进行了探讨。结果表明:966大孔吸附树脂脱色效果最佳,脱色率为93.65%,菊糖保留率为57.72%。
In this paper, fresh burdock as raw material extraction of inulin, enzymatic extraction of burdock inulin, the study of cellulase, acid protease, alkaline protease, neutral protease, trypsin, pectinase and papain on the inulin extraction rate Then, the effects of enzyme dosage, pH value, solid-liquid ratio, enzyme reaction time and extraction temperature on the extraction yield of burdock inulin were studied by single factor and orthogonal test. The results showed that the extraction rate of inulin under the conditions of 10% of enzyme dosage, 1:15 (solid / liquid ratio), extraction time of 4h, extraction temperature of 50 ℃ and pH value of 8 was the highest, which was 64.45% . Then, the decolorization effect of burdock inulin was studied by D202,966, D208, D205, D309 and XDA-1 anion exchange resin. The results showed that 966 macroporous resin had the best decolorization efficiency with the decolorization rate of 93.65% and the inulin retention rate of 57.72%.