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本研究以板栗为原料,运用酶辅助法提取多糖,通过单因素试验和正交试验的设计,对提取液pH值、酶添加量、提取时间和提取温度查找最优值,确定酶辅助法提取板栗中多糖的最佳工艺条件。结果表明:酶辅助法提取板栗中多糖的最佳工艺条件为:提取液pH值5.5、酶添加量3%、提取时间6h和提取温度为50℃,在此最佳条件下,板栗中多糖的提取率为0.1211%。
In this study, the chestnut as raw material, the enzyme-assisted extraction of polysaccharides, single factor experiments and orthogonal design, the pH value of the extract, enzyme loading, extraction time and extraction temperature to find the optimal value to determine enzyme-assisted extraction Chestnut polysaccharides in the best conditions. The results showed that the optimum conditions for the extraction of polysaccharides from chestnut by enzyme-assisted extraction were as follows: the pH value of the extract was 5.5, the amount of enzyme was 3%, the extraction time was 6h and the extraction temperature was 50 ℃. Under these optimal conditions, The extraction rate was 0.1211%.