| 酶-超声波联合提取紫薯中花青素的研究 |
| |
| 引用本文： | 张琳,李力,杨灿灿,李振伟,刘亭亭.酶-超声波联合提取紫薯中花青素的研究[J].安徽农业科学,2014(35):12665-12666,12669. |
| |
| 作者姓名： | 张琳 李力 杨灿灿 李振伟 刘亭亭 |
| |
| 作者单位： | 北方民族大学化学与化学工程学院,宁夏银川,750021 |
| |
| 基金项目： | 国家级大学生创新创业训练计划项目 |
| |
| 摘 要： | 目的]优化酶-超声联合提取紫薯中的花青素的提取工艺.方法]采用酶-超声联合提取紫薯中的花青素,通过对酶的选择、单因素试验和正交试验,得出最佳工艺条件.结果]试验得出酶-超声联合提取紫薯中的花青素的最优工艺：纤维素酶为处理酶,酶添加量8 mg/g,超声温度20℃,超声时间15 min,固液比1∶40 g/ml.将联合提取工艺与单一的酶解、超声提取进行对比,可知联合提取效果更佳.结论]研究可为紫薯中花青素的开发利用提供参考依据.
|
| 关 键 词： | 紫薯 酶解 纤维素酶 超声提取 联合 |
Research on Enzyme-ultrasonic Extracting Anthocyanins from Purple Potato |
| |
| Institution: | ZHANG Lin, LI Li , YANG Can-can et al ( School of Chemistry and Chemical Engineering, Beifang University of Nationalities, Yin- chuan, Ningxia 750021 ) |
| |
| Abstract: | Objective] To optimize enzyme-ultrasonic extracting anthocyanins from purple potato.Method] Through enzyme selection,single-factor experiment and orthogonal test,the optimal technique conditions were obtained.Result] The optimal conditions are as following：8mg/g cellulase,supersonic temperature 20 ℃,supersonic time 15 min,solid-liquid ratio 1∶40 g/ml.The joint extraction process was compared with a single enzyme and ultrasonic extraction,and it was found that the combined extraction was better than the others.Conclusion]The study can provide reference basis for development and utilization of anthocyanins from purple potato. |
| |
| Keywords: | Purple potato Enzymolysis Cellulase Supersonic extraction Combination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
