基于酶法的亚麻脱胶液成分研究

Study on components of flax enzyme-retting liquids

分别采用酸性果胶酶及碱性果胶酶进行亚麻原茎酶法脱胶,研究亚麻脱胶液中还原糖、总糖、有机酸、挥发酸的含量及pH值的动态变化。结果表明:采用酸性果胶酶脱胶过程中还原糖与总糖含量呈现近似"M"型变化趋势,总糖含量在脱胶前期与还原糖保持同步变化,脱胶后期总糖含量变化趋于平缓,有机酸与挥发酸的含量随脱胶进行而增加。在采用碱性果胶酶脱胶过程中还原糖与总糖含量则一直增长。酸性及碱性果胶酶亚麻脱胶液中pH值均呈现下降趋势。

Flax retting was performed by acid pectinase and alkaline pectinase, and the content of reducing sugar, total sugar, organic acid and volatile acid and pH value in retting liquids were researched. The content of reducing sugar shaped like a “M” in acid pectinase retting process. The total sugar was kept pace with reducing sugar in prophase, and then the trend maintained stable. Organic acid and volatile acid were increased slowly in the whole retting cours. In alkaline pectinase retting process, reducing sugar and total sugar were increased in the whole process, pH value in the two retting systems was decreased From beginning to end.