[1]李西腾,孟秀梅,赵瑞玉,等.马兰头中β-胡萝卜素酶法提取工艺的研究[J].中国调味品,2019,(02):130-133.
 Study on Extraction Technology of -carotene from Kalimeris indica L. by Enzymic Method[J].CHINA CONDIMENT,2019,(02):130-133.
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马兰头中β-胡萝卜素酶法提取工艺的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
130-133
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Study on Extraction Technology of -carotene from Kalimeris indica L. by Enzymic Method
作者:
李西腾孟秀梅赵瑞玉张佳佳
文献标志码:
A
摘要:
为了探究酶法提取马兰头中β-胡萝卜素的最优工艺条件,本文考察了果胶酶用量、纤维素酶用量、提取时间和温度对β-胡萝卜素提取量的影响,并在单因素试验基础上进行四水平三因素正交优化试验。结果表明,马兰头中β-胡萝卜素的最佳提取条件为:果胶酶用量1.0%,纤维素酶用量0.6%,时间2.0h,温度60℃。在此条件下提取的马兰头β-胡萝卜素含量为2.778mg/g。
Abstract:
In order to study the most optimal extraction parameters of β-carotene in Kalimeris indica L. extracted by enzymic method, this paper evaluated the effects of pectinase dosage, cellulase dosage, extraction time and temperature on the extraction content of β-carotene. Based on the single factor experiments, the L9(34) orthogonal design was applied. Results showed that the optimum extractive conditions were determined as follows: pectinase dosage was 1.0%, cellulase dosage was 0.6%, extraction time was 2.0 h, and extraction temperature was 60℃. The content of β-carotene was 2.778 mg/g under this condition
更新日期/Last Update: 2019-03-18