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桑葚花色苷酶法提取工艺研究

发表时间:2011-10-15  浏览量:1305  下载量:631
全部作者: 龙佩,范龚健,吴彩娥,刘伟
作者单位: 南京林业大学森林资源与环境学院
摘 要: 以提高花色苷的提取率为目的,探索果胶酶提取桑葚花色苷的工艺条件,考察影响提取效果的主要因素:酶用量、酶解时间、酶解温度。根据单因素试验结果,设计响应面试验优化桑葚花色苷提取工艺。采用消光系数法对桑葚花色苷的含量进行测定,确定果胶酶提取桑葚中花色苷的最佳工艺条件:酶用量为11.64 mg/g 鲜果,提取温度33.1℃,提取时间1.79 h,pH值为3.0.在此条件下,所得最终产品的花色苷含量约为1.78 mg/g鲜果。验证试验表明:利用优化工艺参数提取得到的桑葚花色苷量,比不加酶时提高了1.6倍,比单因素最优条件时提高了1�2倍。此酶法提取工艺可用于桑葚花色苷工业化提取。
关 键 词: 食品加工技术;桑葚;果胶酶;花色苷;提取
Title: Research on extraction technology of mulberry anthocyanins by pectinase
Author: LONG Pei, FAN Gongjian, WU Caie, LIU Wei
Organization: College of Forest Resource and Environment, Nanjing Forestry University
Abstract: The techniques of extraction of anthocyanins by pectinase were optimized to increase the anthocyanins yield of mulberry. The enzyme concentration, enzymolysis time and enzymolysis temperature were investigated as the main factors in this study. According to the results of single factor experiments, response surface method was performed. The anthocyanins yield was determined by extinction coefficient method. The optimum conditions of pectinase extraction of anthocyanins from mulberry were as follows: the concentration of enzyme 11.64 mg/g raw material, temperature 33.1℃, time 1.79 h, pH value 3.0. Under these conditions, the anthocyanins yield reached 1.78 mg/g raw material. Confirmatory tests showed that using the optimized parameters of mulberry anthocyanins extracted, reach amount of anthocyanins increased 1.6 times than non-enzyme, 1.2 times than single-factor. The enzymatic extraction can be used for industrial extraction of mulberry anthocyanins.
Key words: food processing technology; mulberry; pectinase; anthocyanin; extraction
发表期数: 2011年10月第19期
引用格式: 龙佩,范龚健,吴彩娥,等. 桑葚花色苷酶法提取工艺研究[J]. 中国科技论文在线精品论文,2011,4(19):1799-1805.
 
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