复合酶法提取漳平水仙饼茶多糖的工艺优化

Optimization of Enzymatic Extraction of Polysaccharides from Zhangping Shuixian Tea Cake Using Complex Enzymes

DOI：10.3969/j.issn.1673-1689.2017.04.019

中文关键词: 水仙饼茶 多糖 复合酶 Plackett-Burman设计 响应面法

英文关键词: Shuixian Tea Cake,polysaccharides,complex enzymes,Plackett-Burman design,response surface analysis

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中文摘要:

以漳平水仙饼茶为原料，多糖得率为指标，先采用正交试验确定复合酶最佳配比，进而在单因素试验基础上，利用Plackett-Burman试验设计筛选影响多糖得率的显著因素，再结合Design-Expert7.1.3软件中Box-Behnken中心组合设计原理进行响应面回归分析优化。结果表明：果胶酶、木瓜蛋白酶和纤维素酶的最佳活力单位配比为：15∶10∶18；酶解pH对提取漳平水仙饼茶多糖达到极显著效应，加酶量、酶解温度达到显著水平；最佳工艺参数为液料体积质量比为80 mL∶1 g，加酶量3.0%，酶解温度49 ℃，酶解pH为6.0，酶解时间90 min，在此条件下，水仙饼茶多糖得率为4.26%。

英文摘要:

The enzymatic extraction of polysaccharides from Zhangping Shuixian Tea Cake by complex enzymes was optimized according to the yield of polysaccharide yield firstly by the L9（34） orthogonal experiments to determine the best ratio of complex enzymes. Five significant factors based on the single factor experiment were further studied using Plackett-Burman design，including solid-liquid ratio，amount of complex enzymes，enzymatic hydrolysis temperature，pH value for enzyme hydrolysis，and enzymolysis duration. Furthermore，the main factors affecting polysaccharides yield were investigated and optimized by Box-Behnken center-united experiment and RSM. The best ratio of complex enzymes for pectinase，papain and cellulase enzyme was determined as 15∶10∶18. The pH value of enzyme hydrolysis showed extremely significant effect on polysaccharides extraction，while the amount of complex enzymes and enzymolysis duration significantly affect polysaccharides extraction. The optimum extraction condition was using 80∶1 of solid-liquid ratio（mL/g） and 3.0 % of complex enzymes amount at 49 ℃ under pH 6.0 for 90 min，under which the yield of polysaccharides was 4.26%.

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