| 酶法制备紫甘薯花色苷色素的研究 |
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| 引用本文： | 郭城,徐丛玥. 酶法制备紫甘薯花色苷色素的研究[J]. 农产品加工．学刊, 2012, 0(3): 64-66,70 |
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| 作者姓名： | 郭城 徐丛玥 |
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| 作者单位： | 华中农业大学楚天学院食品与生物科技学院;武汉工业学院食品科学与工程学院 |
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| 摘 要： | 采用α-淀粉酶水解提取紫甘薯花色苷色素,研究了反应温度、时间、pH值以及酶与底物比对提取效果的影响,结果表明最佳提取条件为:反应温度60℃,pH值5.5,反应时间70 min,酶与底物比400 U/mL。采用大孔树脂吸附法对色素提取液进行纯化,比较发现4种大孔树脂中AB-8型大孔树脂的吸附效果最好,并进一步研究了紫甘薯花色苷色素在AB-8型大孔树脂上的动态吸附及解吸过程。
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| 关 键 词： | 紫甘薯花色苷色素 α-淀粉酶 大孔树脂 |
Enzymatic Preparation of Anthocyanins Pigment from Purple Sweet Potato |
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| GUO Cheng,XU Cong-. Enzymatic Preparation of Anthocyanins Pigment from Purple Sweet Potato[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(3): 64-66,70 |
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| Authors: | GUO Cheng XU Cong- |
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| Affiliation: | yue 2(1.College of Food and Biological Technology,Chutian College,Huazhong Agricultural University, Wuhan,Hubei 430205,China; 2.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023,China) |
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| Abstract: | In this paper,anthocyanins pigment is extracted by α-amylase from purple sweet potato,and refined by macroporous resin.The influence of different reaction conditions are investigated,the result shows that the optimal extractive conditions are: reaction temperature 60 ℃,pH value 5.5,reaction time 70 min,enzyme-substrate ration(E/S) 400 U/mL.The purification effect of AB-8 is better than other three kinds of macroporous resin,then further studies the dynamic adsorption and desorption process. |
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| Keywords: | anthocyanins pigment from purple sweet potato α-amylase macroporous resin |
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