夏县板栗多糖提取工艺研究

1、夏县板栗多糖提取工艺研究马 静 （运城学院生命科学系，山西运城，044000）摘要：板栗（Castanea mollissima Bl.），又名栗、HYPERLINK /view/61891.htm中国板栗，是壳斗科栗属的植物，其活性成分板栗多糖具有广泛的应用价值。本文用热水浸提法、酸浸提法、碱浸提法、超声波法及纤维素酶法分别对运城市夏县生、熟板栗的多糖得率进行了比较研究，探讨了超声波法及纤维素酶法影响两种板栗多糖得率的四个因素，并分别通过四因素三水平正交实验对超声波法以及纤维素酶法进行优化。结果表明：超声波法最佳工艺为料液比1：35，超声温度70，超声时间45min，乙醇浓度70%，熟板栗多

2、糖得率可达11.634%。纤维素酶法最佳工艺为温度50，酶解时间为120min，纤维素酶浓度为1.5mg/mL，pH为8，熟板栗多糖得率可达12.131%。通过比较，纤维素酶法对板栗多糖提取优于超声波提取。关键词:夏县板栗；多糖；超声波法；纤维素酶法Study on the Extraction Technology of Polysaccharides in Xiaxian County ChestnutMa Jing（Department of Life Science, Yuncheng University, Yuncheng, Shanxi, 044000）Abstract: The

3、 Chinese chestnut (Castanea mollissima Bl.), also known as chestnut, or Chinese chestnut, and belongs to Fagaceae Castanea plants, and its active ingredient chestnut polysaccharides have a wide range of value. In this study, cooked chestnut polysaccharides and raw chestnut polysaccharides in Yunchen

4、g Xiaxian were extracted employing with hot water extraction, acid extraction, alkaline extraction, ultrasonic extraction and cellulose enzyme extraction. The rates of cooked chestnut polysaccharides and raw chestnut polysaccharides were compared. The four factors were analysed between ulletrasonic

5、and cellulose enzyme, and the two methods were optimized using four factors and there levels. The results showed that the optimal condition of ultrasonic extraction was extracting for 45min under 70 and 70% ethanol with the mass ratio of water to material 1:35(g:mL). The yield of polysaccharides was

6、 11.634% under these conditions.The optimal condition of cellulose enzyme extraction was extracting for 120min under 50 and pH 8 with 1.5mg/mL cellulose. The yield of polysaccharides was 12.131% under these conditions. The results of experiment indicated that cellulose enzyme extraction is superior to ultrasonic extra