摘要
通过酸水解、活性炭吸附、乙醇沉淀进行氨基酸提取,首次确定了从荠菜提取混合氨基酸的最佳工艺条件。研究结果表明:盐酸浓度25%、投料液固比2、温度108℃、水解10h,提取效果最好:活性炭用量为投入荠菜量的11.2%,70-80℃脱色30min脱色效果最好;当pH=3、无水乙醇用量为水解液的1.25倍时,产品收率高达11.9%。
The experiment extracted mixed amino acids through acid hydrolysis, active carbon absorption and ethanol precipitation, and first studied the optimum extracting conditions of mixed amino acids from Capsella bursa-pastoris (L). The results showed that the optimum extracting condition were as follows:25% hydrochloric acid, ratio of hydrochloric acid to raw material 2, temperature 108℃, time 10h. When the using amount of active carbon is 11.2% of that of raw material, decolorized 30 minutes at 70~80℃, the optimum decolorizing effect was obtained. The product yielded 11.9% when pH was 3 and ethanol was 1.25times as volume as hydrolysate.
出处
《食品科技》
CAS
北大核心
2004年第8期15-18,共4页
Food Science and Technology
关键词
荠菜
混合氨基酸
提取
脱色
乙醇沉淀
capsella bursa-pastoris (L)
mixed amino acids
extraction
decolorization
ethanol precipitation