摘要：研究不同酶、不同的酶解方式對牛蒡中低聚糖水解的效果以獲得最佳的水解方式。采用單因素法分別研究了不同酶的水解時間和加酶量對水解效果的影響；纖維素酶、糖化酶、果膠酶這三種酶的不同配比進行優化組合；底物處理方法以及分段式水解對牛蒡中低聚糖水解效果的影響。采用分段式水解，纖維素酶、糖化酶和果膠酶的比列為1∶1∶1時效果較好，還原糖的含量達到14.5440g/100g。

關鍵詞: 牛蒡；低聚糖；復合酶；分段式水解

Abstract:To study the different type of enzyme and the various combination impact on the content of Oligosaccharides in Arctium lappa L., And obtain the best combination. Methods: Used the single factor method  to study the differfen time and different add of enzyme impact on the effect of Hydrolysis. Combine the Cellulase Pectinase Glucoamylase in different modus and elect the best combination. The different processing method on substrate and segmented hydrolysis  impact on the Oligosaccharides in Arctium lappa L.  Conclusion: With the method of segmented hydrolysis the combination as Cellulase: Pectinase: Glucoamylase  1∶1∶1 To the single enzyme, The effect of Cellulase is better. To the complex enzyme, The effect of  the combination as Cellulase: Pectinase: Glucoamylase  1∶1∶1 is better, the content of reducing sugar is14.5440g/100g.

Keywords Arctium lappa L. oligosaccharide complex enzyme segmented hydrolysis