超声辅助大蒜多糖提取研究

大蒜多糖具有众多的生理功能，有很高的经济价值。以大蒜为原料，采用超声辅助酶解法提取大蒜多糖，具有高速、高效、节能、环保等优点。在单因素试验的基础上，通过正交试验进一步优化提取工艺条件，确定影响提取率的主次因素分别为超声酶解时间、料液比、提取温度和提取时间。结果表明，先期酶解条件为温度50℃、pH5．O、酶用量5．0％，最佳提取条件为超声波酶解时间40min、料液比（m／V）1：3、提取温度85℃、提取时间50min，多糖提取率达72．64％。

Extraction Technology of Polysaccharides from Garlic by Ultrasonic- assisted Enzymetic Methods

Polysaccharide of garlic had many physiological functions and high economic value. The authors selected garlic as material. Polysaecharide of garlic was extracted by ultrasonic- assisted enzymatic methods and it could be shortened the reaction time and increased productivity. The optimal conditions were acquired by orthogonal test on the basis of single factor test. The primary and secondary factors on extraction of polysaccharides respectively was ultrasonic time, ratio of material to water, enzyme concentration, temperature of extraction, time of extraction. The results made clear that the optimal conditions by orthogonal test as following： ultrasonic time was 40 min, ratio of material to water was 1：3, temperature of extraction was 85 ℃, time of extraction was 50 min. At the same time, pre - enzymatic hydrolysis conditions included that temperature was 50℃, pH5.0, enzyme concentration was 6.0 %, and the extraction of polysaccharides was 72.64%.