Food and Fermentation Industries >

2014 , Vol. 40 >Issue 08: 263 - 267

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2014.08.009

Food and Fermentation Industries

Study on the polysaccharide from Lilium davidii var. unicolor Salisb with ultrasonic-assisted compound enzyme hydrolysis method

  • GAO Qing-ya ,
  • ZHAO Bao-tang ,
  • SHANG Yong-qiang ,
  • ZHANG Ji ,
  • ZHAO Qing-fang ,
  • ZHANG Cai-e ,
  • BAI Jin-jin
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Online published: 2014-08-25

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Abstract

In order to obtain an extraction method for higher yield of Lilium davidii var. unicolor Salisb polysaccharide,the effect of ultrasonic-assisted compound enzyme hydrolysis method on the extraction yield of Lilium avidii var. unicolor Salisb was explored in this paper. The dosage of compound enzyme,the enzyme hydrolysis process and the ultrasonic extraction process were optimized. The optimum conditions were found as follows: chymosin 1. 5%,cellulose 2. 0%,ultrasonic temperature 50 ℃,ultrasonic time 25 min,ultrasonic power 225 W,material-water ratio1∶ 25. The yield of polysaccharide reached 39. 86%,which was higher than that of the ultrasonic extraction method.

Key words： Lilium davidii var.unicolor Salisb.; polysaccharide; multi-enzyme complex; ultrasonic

Cite this article

GAO Qing-ya , ZHAO Bao-tang , SHANG Yong-qiang , ZHANG Ji , ZHAO Qing-fang , ZHANG Cai-e , BAI Jin-jin . Study on the polysaccharide from Lilium davidii var. unicolor Salisb with ultrasonic-assisted compound enzyme hydrolysis method[J]. Food and Fermentation Industries, 2014 , 40(08) : 263 -267 . DOI: 10.13995/j.cnki.11-1802/ts.2014.08.009

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