摘要
紫薯花青素是紫薯的重要活性成分,是一种天然营养功能型色素。在紫薯液中加入α-淀粉酶和纤维素酶能够提高紫薯花青素的提取得率,实验研究优选最佳条件:α-淀粉酶在pH为6,温度80℃,添加量为40 U/mL作用40 min可达到最佳效果;纤维素酶在pH为5,温度为50℃,添加量为100 u/mL作用1 h可达到最佳效果。
Anthocyanin, as an important component of purple sweet potato, is a kind of natural and nutrient pigment with many physiological functions. The optimal addition, temperature, pH and time of α-amylase and cellul ase were determined ： pH6, temperature 80℃,, addition400U/mL, hydrolysis time 40min were best for α-amylase; pH5, tem- perature 60℃, addition 200U/mL, hydrolysis time 60rain were best for ceUul ase.
出处
《武汉工业学院学报》
CAS
2012年第2期1-4,共4页
Journal of Wuhan Polytechnic University
基金
湖北省教育厅科学技术研究项目(D20121802)
武汉经济技术开发区科技创新基金项目(2011028)
国家"863计划项目"(2010AA023004)
关键词
紫薯花青素
酶法辅助提取
提取技术
anthocyanins from purple sweet potato
enzyme-assisted extraction
extraction
