摘要
采用酶法提取芹菜中的黄酮物质,实验结果表明:酶的种类、酶浓度、酶解温度及酶解时间对芹菜黄酮得率有不同程度的影响,且采用纤维素酶进行酶解浸提,芹菜黄酮得率最高;酶法提取芹菜黄酮最佳的工艺条件为:纤维素酶浓度为2U/mL,酶解温度55℃,酶解pH5.0,酶解时间2.0h。
The enzymatic extraction of flavones from celery was researched. It was shown that the different kinds of enzymes, enzyme concentration, treatment temperature and time influenced the extraction ratio of celery flavones to some degree. And cellulase was chosen to be the best enzyme with the highest celery flavone content. The optimum conditions were as followed： 2U/mL cellulase concentration, 55 ℃, pH 5.0, 2.0 h.
出处
《食品科技》
CAS
北大核心
2008年第8期144-147,共4页
Food Science and Technology
基金
陕西省教育厅自然科学研究项目(05KJ157)
陕西科技大学B类科研团队项目(SUST-B04)
关键词
芹菜
黄酮
酶解
celery（Apium Graveolens L.）
flavones
enzymatic treatment
