摘要
研究了葡萄籽中原花青素的酶法提取工艺。以葡萄籽中原花青素的提取率为指标,采用单因素法和正交设计法对纤维素酶解法提取工艺条件进行优选。实验结果表明,影响酶法提取原花青素的因素次序为:酶解温度>酶解浓度>pH值>乙醇浓度,其最佳工艺条件为:酶解浓度为0.10%,酶解温度为50℃,pH值为5.5,乙醇浓度为60%,所得葡萄籽中原花青素的提取率为4.16%。
A new technology of extracting Proanthocyanidins from grape seed was studied. Took content of Proanthocyanidins as target, adopted single factor method and orthogonal test design to determine the best extraction condition. The result showed that the factors affecting extraction efficiency of Proanthocyanidins were as follows： the enzyme temperature 〉 enzyme concentration 〉 pH 〉ethanol concentration. The best technics of enzyme together with ethanol extraction are as follows： enzyme concentration 0.10%, enzyme temperature 50℃, pH5.5, ethanol concentration 60%. The extraction rate is about 4.16% under these conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第10期258-261,共4页
Food Science
基金
黑龙江省自然科学基金重点项目(ZJY04-08)
关键词
葡萄籽
原花青素
纤维素酶
提取工艺
grape seed Proanthocyanidins cellulase anzyme
extraction procedure
