摘要
以环氧氯丙烷交联改性α-淀粉酶得到固化酶,用制备的固化酶提取洋葱黄酮。研究p H、温度、时间和酶用量对提取率的影响,选取最佳提取工艺条件,当p H=5.2、提取温度55℃、提取时间100 min、固定化酶用量0.5 g/g洋葱时,提取率可达11.24%。提取得的黄酮溶于猪油,在p H=5.2、温度为55℃条件抗氧化性较为稳定。
The immobilized enzyme was employed to extract flavonoids from onion. Single-factor experiments showed that p H values at 5.2, temperature at 55℃, time at 100 minutes and enzyme dosage of 0.5 g/g onion would be the best extraction condition and the rate could go up to 11.24%. Finally the antioxidant stability of the extracted flavonoids was studied. The flavonoids was relatively stable at p H=5.2, temperature of 55℃ under the condition of heat preservation, measured once every 24 hours.
出处
《广州化学》
CAS
2015年第1期31-36,共6页
Guangzhou Chemistry
基金
福建省大学生创新训练项目(201310395044)
关键词
固化酶
洋葱
黄酮
抗氧化性
immobilized enzyme
onion
flavonoids
antioxidant stability
