摘要：研究不同酶、不同的酶解方式对牛蒡中低聚糖水解的效果以获得最佳的水解方式。采用单因素法分别研究了不同酶的水解时间和加酶量对水解效果的影响；纤维素酶、糖化酶、果胶酶这三种酶的不同配比进行优化组合；底物处理方法以及分段式水解对牛蒡中低聚糖水解效果的影响。采用分段式水解，纤维素酶、糖化酶和果胶酶的比列为1∶1∶1时效果较好，还原糖的含量达到14.5440g/100g。

关键词: 牛蒡；低聚糖；复合酶；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