三法联用制备魔芋葡甘低聚糖的研究

侯嘉慧　吕硕　马卓云

摘 要：目的：探究紫外辐照、超声处理及酶处理联用提取魔芋精粉中魔芋葡甘低聚糖的工艺。方法：先进行紫外、超声、酶处理单因素实验，再研究紫外、酶法、超声联用对制备魔芋葡甘低聚糖的影响。结果：制备魔芋葡甘低聚糖最优的处理方法为紫外处理60 min、超声处理90 min、固液比为1.00 g·L-1、酶处理的最佳条件pH值5.0、反应温度45 ℃、纤维素酶的添加量1 000 U·g-1，将魔芋精粉先进行紫外辐照和超声提取，最后用纤维素酶进行处理，可以使魔芋葡甘低聚糖的提取率达到90%。结论：紫外、超声及酶处理联用可以使魔芋精粉中葡甘低聚糖的提取效果大幅提高。

关键词：魔芋低聚糖;酶法降解;紫外辐照;超声处理

Abstract：Objective： To investigate the effect of ultraviolet， ultrasound and enzyme treatment on the extraction of Amorophophallus  glucomannan oligosaccharide from Amorophophallus konjac flour. Method： the single factor experiments of UV， ultrasound and enzyme treatment were carried out， and then the effects of UV， enzyme and ultrasound on the preparation of Amorophophallus konjac glucomannan oligosaccharide were studied. Result： the optimum treatment method of Amorophophallus  glucomannan oligosaccharide was ultraviolet treatment for 60 min， ultrasonic treatment for 90 min， solid-liquid ratio of 1.00 g·L-1. The optimum conditions of enzyme treatment were as follows： pH 5.0， reaction temperature was 45 ℃， cellulase addition was 1 000 U·g-1， Amorophophallus  flour was first extracted by ultraviolet irradiation and ultrasonic extraction. Finally， the extraction rate of Amorophophallus  glucomannan oligosaccharide can reach 90% by cellulase treatment. Conclusion： UV， ultrasound and enzyme treatment can greatly improve the extraction effect of glucomannan from Amorophophallus  flour.

Key words：Amorophophallus  oligosaccharide; Enzymatic degradation; Ultraviolet irradiation; Ultrasonic extraction

中图分类号：Q946.3

魔芋俗称蒟蒻、鬼芋，为多年生单子叶草本植物，天南星科魔芋属，营养价值十分豐富[1]，被联合国卫生组织定为十大保健品之一。魔芋中含有16种氨基酸、10种矿物质微量元素和丰富的膳食纤维，不仅可以用来防治高血压和糖尿病[2]，还可以用来预防和治疗结肠癌和肠胃消化系统有关的疾病[3]。将魔芋块茎经去皮、切片、粉碎和过筛等工序处理后可以得到魔芋精粉。

魔芋精粉的主要活性成分是魔芋葡甘聚糖（简称葡甘聚糖，KGM）是一种高分子多糖[4]，既可以活血化瘀[5]、抗癌消肿，又可以润肠通便、充饥减肥，具有丰富的营养价值[6]，但KGM相对分子质量过大，在溶液中形成的粘度较大，不利于广泛应用[7]。将KGM降解可以得到魔芋低聚糖[8]，它是一种功能性低聚糖，具有很多生理功效。……