酶辅助提取紫甘蓝中原花青素的工艺优化

Optimization of enzyme-assisted extracting technology of proanthocyanidins from purple cabbage

以紫甘蓝为原料,在单因素实验基础上,通过中心组合设计和响应面分析法,对酶辅助提取紫甘蓝中原花青素的条件进行研究。确定酶辅助提取的最佳工艺条件是:酶解时间2.5h,酶解温度43.39℃,纤维素酶浓度0.02%,果胶酶浓度0.02%,在此工艺条件下,原花青素的提取率为17.3%。

To optimize proanthocyanidins yield from purple cabbage extracted by enzymatic-assisted technology,single factor experiments followed by central composite design combined with response surface analysis were carried out.Results showed that the optimal enzymatic-assisted extraction,namely using 0.02% cellulase and 0.02% pectinase to extract the powdered material at temperature of 43.39℃ for 2.5 hour,resulted in a proanthocyanidins yield of up to 17.3%.