摘要
采用糖化酶改良法对鲜黄姜进行酶解,使黄姜淀粉水解成葡萄糖,葡萄糖与皂素分离,从而大大提高了黄姜皂素的收获率和质量;同时降低了盐酸的消耗量,降低了生产成本。其最适酶解条件为温度60～65℃,时间30～60min,糖化酶用量200U·g-1,pH值4 0～4 5。
A modified acidic catabolizing extraction with saccharifying enzyme for extraction of sapogenin from Diosgenin was carried The extraction could separated glucose with sapogenin in catabolizing solution The optimal temperature of saccharifying enzyme for extraction was 60～65 ℃,pH 4～4 5, reaction time 30～60 minutes The yield of sapogenin with the modified acidic catabolizing extraction was more than the acidic catabolizing extraction
出处
《湖北农业科学》
北大核心
2003年第5期91-93,共3页
Hubei Agricultural Sciences
基金
澳大利亚国家自然科学基金项目资助(ARClargegrant(A)0015010)
