摘要
以离子液体1-乙基-3-甲基咪唑乙酸盐([Emim]OAc)作为生物催化介质和萃取剂,采用酶解超声辅助技术萃取生姜中的精油,结果显示在含有15%[Emim]OAc的催化体系中,酶解速度加快,酶对高温变性作用的抵抗力增强,但若离子液体浓度过高则会对酶的作用发生阻碍。考察超声功率、超声时间、液料比等因素对姜精油提取率的影响,结果表明在以15%[Emim]OAc作为萃取剂萃取精油的过程中,酶解液料比为15∶1,超声功率为200W和超声时间20min时生姜精油的提取率高达1.39%。
The ionic liquids[Emim]OAc was used as biocatalyst medium and extraction agent in enzymatic hydrolysis process with the ultrasonic aimed to improve the extraction efficiency of ginger oil. The experimental results showed that the enzyme activity was higher for 15%[Emim]OAc/buffer biphasic system than for pure buffer system, but the enzyme activity decreased in higher ionic liquid＇s concentration. What＇s more,the effect of ultrasonic power, ultrasonic time and liquid-solid ratio on the extraction rate of ginger oil were investigated. The optimum conditions were shown as follows [Emim]OAc concentration was 15%,ultrasonic power was 200W, ultrasonic time was 20min,liquid-solid ratio was 15：1. The extraction of ginger oil was 1.39%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期208-211,共4页
Science and Technology of Food Industry
基金
广东高校特色调味品工程技术开发中心开发课题资助项目(GCZX-B1103)
关键词
离子液体
酶解
超声
生姜精油
ionic liquid
enzymatic hydrolysis
ultrasonic
ginger oil
