摘要
以板栗雄花序为原料,探讨了超声波法和酶法提取黄酮类物质的工艺,并对其提取效果进行了比较和优化。最终选择酶法为板栗雄花序黄酮类物质的提取方法,最佳工艺条件:酶解时间60min,复合酶(纤维素酶∶果胶酶,1∶1)用量0.9%,酶解温度40℃,pH3.75,该条件下黄酮类物质的得率为5.2%。
The optimal extraction condition of fiavonoids from chestnut male inflorescence by different ways such as ultrasonic waves and enzymatic hydrolysis was discussed, and the extraction effect was compared.The result indicated that enzymatic hydrolysis extraction was better method. The optimal conditions were： amount of compound enzyme 0.9%, extraction time 60min, extraction temperature 40℃ and pH3.75.The extraction yield of flavonoids was 5.2% under these conditions.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第23期175-177,182,共4页
Science and Technology of Food Industry
基金
北京市农林科学院青年科研基金(QN201117)
关键词
板栗雄花序
酶法提取
黄酮类物质
chestnut male inflorescence
enzymatic hydrolysis
flavonoids
