(徐州工程学院 食品(生物)工程学院/江苏省食品资源开发与质量安全重点建设实验室/ 江苏省食品与生物工程实验中心, 江苏 徐州 221008)
(College of Food (Biology) Engineering/Jiangsu Key Construction Laboratory of Food Resource Development/ Quality and Safety,Jiangsu Experiment Center of Food and Biological Engineering,Xuzhou Institute of Technology, Xuzhou 221008, China)
Taking Hetian Junzao as raw material, response surface methodology (RSM) was used to optimize the extraction conditions of jujube polysaccharide. Three methods of removing protein of polysaccharide were compared to determine the final method for protein removal. The extraction rate of jujube polysaccharide was used for reference index, the effects of solid-liquid ratio, extraction time and extraction temperature on the extraction rate of jujube polysaccharide were studied. Based on single-factor experiment, RSM was used to optimize the combination of solid-liquid ratio, extraction time and extraction temperature. The results showed that the optimum extraction conditions were m (jujube)∶V (water)=1∶30(g/mL), extraction time for 3h, extraction temperature at 80℃. In this conditions, the extraction rate of jujube polysaccharide was 45.86%. Three methods including seveage method, trichloroacetic acid method and CaCl2 method were used to study the deproteinization effect of jujube polysaccharide. The results showed that the trichloroacetic acid method had the best effect of protein removal and the lowest loss rate of polysaccharide. The removal rate of protein of trichloroacetic acid method was 82.08%, and the loss rate of polysaccharide was 15.21%.