物理方式辅助酶法提取苦瓜中水溶性物质的研究

Extration on water soluble substances of balsam pear with the assistant of physical ways

以苦瓜提取液中的蛋白质、Vc、多糖3种水溶性营养成分为评价指标,探讨了酶法提取苦瓜水溶性成分过程中物理辅助法对营养成分溶出效果的影响。研究结果表明:经过超声波、离线微波预辐射、水浴振荡辅助处理后的提取率与未经过辅助处理所得的提取率相比,Vc的增加率分别为:50.29%、33.50%、3.67%;多糖的增加率分别为:9.44%、1.50%、0.96%;蛋白质的增加率分别为:3.76%、0.93%、0.37%。结果表明超声辅助酶法更易于水溶性物质的溶出。

Using the protein, Vc and polysaccharide of balsam pear as the index of evaluation. Discussed the effect of physical as an assisted method on enzymatic extraction of water soluble components. This paper reported that the water soluble matter content of experimental group was higher than control group. The increase of Vc through ultrasound, microwave and water bath shaking was 50.29%, 33.50%, 3.67%, respectively. And the increase of polysaccharide was 9.44%, 1.50%, 0.96%. Protein was increased by 3.76 %, 0.93%, 0.37%. The results showed that the ultrasonic assisted enzymatic method was helpful to the dissolution of water-soluble substances.