Study on Compound Enzymatic Extraction Technology and Antioxidant Activity of Polysaccharides from Bamboo Shoot

In this experiment, cellulose, pectinase and neutral protease were used to extract bamboo shoot polysaccharides. Through single factor experiment and orthogonal experiment, the optimum ratio of compound enzyme and the optimum extraction process conditions for extracting bamboo shoot polysaccharide by compound enzyme method are obtained respectively, and its antioxidant activity in vitro is investgated. The results show that the optimum ratio of compound enzyme is 1.5% cellulase, 2% neutral protease and 1.5% pectinase. The optimum extraction condition is solid-liquid ratio of 1∶20, extraction time 2.5 h, adding amount of complex enzyme 2.5%, pH 4, temperature 50 ℃. Under these conditions, the extraction rate of crude polysaccharide from bamboo shoots is 6.00%, which is significantly higher than that of ultrasonic assisted extraction (2.49%) and microwave-ultrasonic combined assisted extraction (2.76%). In addition, bamboo shoot polysaccharide shows good antioxidant activity, and the scavenging ability of ABTS free radicals is better, which lays the foundation for the development and utilization of bamboo shoot polysaccharide functional food.