摘要
采用酶法提取工艺提取山楂叶中的总黄酮,与传统工艺相比,提取率提高了16.9%,提取条件温和。实验确定的最佳提取条件为:酶浓度为0.2mg/ml的纤维素酶和0.1mg/ml的果胶酶,酶解温度为50℃,提取温度为90℃,提取pH4.5,提取时间为90min。
Us ing enz yme,a new technolog y of extracting total flavone from Cratacgus.pinnatifida.bge leaves is developed.Compared with traditional extraction technology with water the extraction yield of total flavone is increased by16.9%.The enzyme-based extraction technology is characterized by its high extraction yield and gentle extraction conditions determined experimentally as following:extraction temperature is50℃,pH of extracting media is4.5,the extracting time is90min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第3期37-39,共3页
Science and Technology of Food Industry
关键词
山楂叶
总黄酮
酶活浸提
有效成分
cratacgus.pinnatifida.Bge leaves
total flavone
enzymatic extraction
