摘要
为了优化葵花籽中绿原酸的提取工艺。用纤维素酶和果胶酶分别和联合作用于葵花籽,探讨酶解的时间、酶解的温度以及各种酶的用量对提取葵花籽仁中绿原酸的影响。结果表明纤维素酶能够显著提高绿原酸的去除率,酶处理的最佳时间为1h,酶处理温度范围为40～50℃。通过正交实验,并用SAS统计分析软件分析实验结果,得出最合适的酶解参数,可以使绿原酸提取率达到1.36%,几乎能够完全提取葵花仁中的绿原酸。
To optimize the extraction process of chlorogenic acid in sunflower kernel. The sunflower kernel was treated by meansof biocelluase and/or pectinase, studying the enzyme dosage, treatment time,treatment temperature how to influence thepercentage of the amount of chologenic acid in extraction. The amount of chologenic acid in extraction could be obviously increasedby the enzyme treatment. The optimum temperature of treatment was 40～50℃ and the optimum time was 1h. By doing theorthogonal experiment and by using the SAS software to analyze the result of experiment, to find the optimal parameter. Byusing the optimum parameter, the percentage of amount of chlorogenic acid was up to1.36%. The amount of chlorogenic acid wasalmost completely extracted. The amount of chlorogenic acid in extraction could be increased by enzyme treatment, and thechlorogenic was almost completely extracted.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期97-100,共4页
Food Science
