摘要
采用酶法辅助提取杏仁种皮黄酮。通过单因素试验和正交试验确定了最佳工艺条件为果胶酶浓度0.6%、酶解时间90min、乙醇浓度80%、料液比1∶40(g/mL)、提取温度50℃、提取时间30min,此工艺条件下杏仁种皮黄酮的提取率可达24.5mg/g。
Flavonoids were extracted from almond skin by enzymatic method.Through single factor and orthogonal experiment,the optimum technological conditions were determined as follows：pectinase concentration of 0.6%,enzyme reaction time of 90 min,ethanol concentration of 80%,ratio of material to liquid of 1：40（g/mL）,extraction temperature of 50 ℃ and extraction time of 30 min.Under the conditions,the extraction rate of flavonoids from almond skin was 24.5 mg/g.
出处
《粮食与油脂》
北大核心
2017年第1期36-38,共3页
Cereals & Oils
基金
张家口市科技攻关项目(12110040c–2)
关键词
杏仁种皮
黄酮
酶法
almond skin
flavonoid
enzymatic method
