摘要
为配合生产的需要,制定茉莉花饮料的产品标准,对茉莉花总黄酮提取优化工艺进行研究,并在最佳提取工艺的基础上采用酶解技术提高茉莉花总黄酮的提取率,结果表明:在提取温度为100℃、提取时间为90 min、pH 6.0时,每千克介质加入4000 IU果胶复合酶在50℃酶解60 min后,总黄酮提取率达4.05%,比未经酶处理的高5.7%;过滤速率比未经酶处理的高出68%;透光率(625 nm)有所提高.
For adapting to the production and establishing standards of jasmine drink, the optimal technological conditions of total flavone extraction in jasmine were studied. And enzymolysis was applied to increase the extraction rate of total flavone. The results indicated that after extraction for 90 minutes under the optimal condition of the temperature at 100 ℃ and pH 6.0, then enzymolizing for 60 minutes at 50 ℃ adding 4000 IU mixed-pectinase per kg substrate, the extraction rate of total flavone reached 4.05%, which was 5.7% higher than that of non-enzymolysis dealing, and the filtrating rate was 68% higher than that of non-enzymolysis dealing. The transparency of the liquid was also improved.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2007年第6期643-646,共4页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省农科教资助项目(闽财指[2006]792号)
关键词
茉莉花
总黄酮
提取率
酶解
jasmine
total flavone
extraction rate
enzymolysis
