首页 | 本学科首页   官方微博 | 高级检索  
     

酶法提取辣椒素的实验探讨
引用本文:郭庆祝,刘玉.酶法提取辣椒素的实验探讨[J].粮油食品科技,2007,15(6):64-66.
作者姓名:郭庆祝  刘玉
作者单位:1. 潍坊市产品质量监督检验所,山东,潍坊,261031
2. 国家蔬菜质量监督检验中心,山东,潍坊,261031
摘    要:使用酶法提取辣椒素的新方法研究了最佳酶解条件,通过酶解液初始pH值、酶解时间、酶解温度和酶量的三水平正交实验,得到了影响辣椒素产量指标的最优水平组合,实验得出辣椒素产量为7.18mg/g;并与传统溶剂浸提法提取辣椒素进行了比对实验,结果表明:酶法提取辣椒素萃取速度快、效率高,产量比传统方法提高了30%.

关 键 词:酶法  辣椒素  正交实验
文章编号:1007-7561(2007)06-64-03
收稿时间:2007-03-16
修稿时间:2007年3月16日

Discussion on the experiment of extracting capsaicin by enzymolysis
GUO Qing-zhu,LIU Yu.Discussion on the experiment of extracting capsaicin by enzymolysis[J].Science and Technology of Cereals,Oils and Foods,2007,15(6):64-66.
Authors:GUO Qing-zhu  LIU Yu
Abstract:The optimum enzymolytic condition is obtained after experiment of extracting capsaicin by enzymolysis. The optimum factors which affect the output of capsaicin are obtained by orthogonal test. The contrastive experiment between enzymolysis and traditional lixiviation shows that extracting capsaicin by enzymolysis, the extracting speed, the efficiency and the output are better than that by traditional lixiviation. The output of capsaicin is 7.18mg/g, 30% higher than traditional method.
Keywords:enzymolysis  capsaicin  orthogonal test
本文献已被 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号