[1]韩卓.酶解法提取紫薯原花青素工艺优化[J].中国调味品,2019,(08):180-184.
　Optimization of Extraction Process of Procyanidins from Purple Sweet Potato by Enzymatic Extraction[J].CHINA CONDIMENT,2019,(08):180-184.
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酶解法提取紫薯原花青素工艺优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
180-184
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Optimization of Extraction Process of Procyanidins from Purple Sweet Potato by Enzymatic Extraction
作者:
韩卓
文献标志码:
A
摘要:
为优化酶解法提取紫薯原花青素的最佳工艺条件，以紫薯为原料，通过单因素试验考察酶种类及浓度、酶解时间、酶解温度、pH和料液比5个因素对紫薯原花青素提取率的影响，再以响应面法进行优化。结果表明，纤维素酶添加量为150ug/mL、酶解温度43℃、pH6.2、酶解时间为65min、料液比1:30（g:mL），该条件下测得提取率为5.039%，与预测提取率接近。
Abstract:
Using purple sweet potato as the raw meterial to optimize the optimal extraction process of procyanidins from purple sweet potato,by single factor experiments，the effect of enzyme species and concentration,enzyme time,enzyme temperature,pH and liquid-material ratio on procyanidins extraction rate was investigated by response surface methodology.The results showed that the optimum extraction conditions were the amount of cellulose 150ug/mL,enzyme temperature 43℃,pH 6.2,enzyme time 65min,liquid-material ratio 1:30(g:mL).Under this conditions,the procyanidins rate was 5.039%, which was close to the predicted extraction rate.
更新日期/Last Update: 2020-06-22