[1]曹芮,单成海,陈铭.胰蛋白酶法提取洋葱多糖工艺[J].北方园艺,2018,42(06):106-111.[doi:10.11937/bfyy.20173339]
　CAO Rui,SHAN Chenghai,CHEN Ming.Extraction Process of Onion Polysaccharides With Trypsin[J].Northern Horticulture,2018,42(06):106-111.[doi:10.11937/bfyy.20173339]
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胰蛋白酶法提取洋葱多糖工艺

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年06 页码: 106-111 栏目: 出版日期: 2018-03-25
Title:
Extraction Process of Onion Polysaccharides With Trypsin
作者:
曹芮; 单成海; 陈铭
（西昌学院 资源与环境学院，四川 西昌 615013）
Author(s):
CAO Rui; SHAN Chenghai; CHEN Ming
(Institute of Resources and Environment,Xichang College,Xichang,Sichuan 615013)
关键词:
洋葱; 胰蛋白酶; 多糖; 提取
Keywords:
onion; trypsin; polysaccharides; extraction
DOI:
10.11937/bfyy.20173339
文献标志码:
A
摘要:
以新鲜红皮洋葱为试材，采用单因素试验和正交实验方法，研究了胰蛋白酶法对洋葱多糖提取率的影响，以期探究提取率更高、提取条件更低的洋葱多糖提取工艺。结果表明：各因素对洋葱多糖提取率影响的主次顺序为加酶量>提取时间>pH>提取温度；当加酶量为5.0%、提取液的pH为8.2、提取时间为165 min、提取温度为37 ℃时洋葱多糖的提取率最高，达到13.1%，较传统热水提取法的多糖提取率增加8.7个百分点，具有实际应用的价值。
Abstract:
Taking fresh red onion as test material,by single factor experiment and orthogonal experiment,the effect of trypsin on the extraction rate of onion polysaccharide was studied in this study,in order to explore the extraction process of onion polysaccharide with higher extraction rate and lower extraction condition.The results showed that the order of the factors affecting the extraction rate of onion polysaccharide was enzyme concentration>extraction time>pH>extraction temperature,while the highest extraction rate of onion polysaccharide that was 13.1% when the enzyme concentration was 5.0%,the pH was 8.2,the extraction time was 165 minutes and the extraction temperature was 37 ℃.Compared with the traditional hot water extraction process,the extraction rate was improved 8.7 percentage points,which indicated that the extraction method with trypsin had practical application value.

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备注/Memo

第一作者简介：曹芮（1985-），女，硕士，助教，现主要从事农业废弃物资源化与土壤污染修复及生态修复教学与科研等工作。E-mail：xcxycaorui@163.com.基金项目：四川省教育厅科研资助项目（15ZA0247）。收稿日期：2017-10-12

更新日期/Last Update: 2018-03-30