共查询到18条相似文献,搜索用时 203 毫秒
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以柚子皮为原料,在超声条件下,研究了料液比、浸提pH值、水浴加热温度、超声提取时间四个因素对果胶提取率的影响。并通过正交试验确定了最佳的提取工艺参数。用提取得到的果胶制作了软糖。结果表明:四个因素对果胶提取的影响顺序为料液比水浴加热温度超声提取时间浸提pH值。最佳提取工艺参数为:料液比1∶20(g∶mL),浸提pH值为1,水浴加热温度为85℃,超声提取时间为40 min。该条件下柚子皮果胶的提取率为11. 68%。用果胶3 g,白砂糖15 g,葡萄糖20 g,柠檬酸0. 3 g,椰果粒5 g的配方制作出的软糖,口感、软硬度、弹性都较好,为柚子皮的开发利用提供了依据。 相似文献
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本文优化了酶法辅助提取花生壳中总黄酮的工艺条件。首先通过单因素实验确定影响总黄酮提取率的因素,然后通过正交实验优化最佳酶解条件。结果表明,料液比、纤维素酶用量、酶解温度和酶解时间均对总黄酮的提取率有一定影响。其中,最佳提取条件为料液比1∶10(g/m L)、加酶量0.8%、酶解温度50℃、酶解时间120 min。在最佳条件下,花生壳总黄酮的提取率为3.08%,比直接乙醇浸提法提高了43.26%,说明花生壳经过纤维素酶预处理,可显著提高其总黄酮的提取率。 相似文献
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通过单因素实验和正交实验优化了超声辅助法提取金针菇多糖的工艺条件。确定最佳提取工艺条件为:料液比1:40(g:mL)、超声功率70w、超声时间10min、浸提温度50℃、浸提时间2h,此时,金针菇多糖提取率达到(3.14±0.14)%。 相似文献
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采用响应面分析法优化对超声辅助提取西红柿中果胶工艺进行优化。研究了超声时间、提取温度、浸提液pH值、料液比等单因素对西红柿中果胶提取率的影响。基于单因素试验结果,以乙醇为提取剂,根据Box-Behnken Design(BBD)设计响应面试验,应用Design expert.V8.0.6.1软件对BBD实验数据分析,确定最佳提取工艺条件为:提取温度61℃、超声时间40min、浸提液pH值为2、料液比1∶5(g·mL~(-1)),果胶提取率最高达到0.854%。 相似文献
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研究了二形栅藻藻渣的蛋白提取工艺及氨基酸组成,在测定藻渣蛋白等电点的基础上考察了浸提液pH值、液料比、浸提温度与时间对蛋白提取率的影响. 由正交实验得出提取藻渣蛋白的最佳工艺条件为:浸提液pH值12、液料比40 mL/g、浸提温度45℃、浸提时间140 min,该条件下藻渣蛋白提取率为40.13%. 所制藻渣蛋白氨基酸种类齐全,比例均衡,可作为理想的人蛋白来源. 必需氨基酸占氨基酸总量的44.3%. 蛋白质的必需氨基酸指数、氨基酸评分、化学评分、生物价、营养指数和氨基酸比值系数评分分别为82.24, 63.32, 46.66, 77.94, 35.84和74.21. 相似文献
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酶法提取小檗碱工艺研究 总被引:9,自引:0,他引:9
用正交实验法研究了酶法提取小檗碱的最佳工艺条件。以小檗碱提取率为指标,分别考察了温度、时间、酶解pH值、加酶量对酶解反应的影响。确定了酶解黄连的最佳工艺条件:温度40℃、时间90 m in、pH 4.0、酶用量30 mg/g。在此条件下,对酶法提取小檗碱与传统乙醇浸提法进行比较,结果表明,酶法提取工艺比传统乙醇浸提法小檗碱产量提高了49%。 相似文献
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The extraction optimization and composition analysis of polyphenols in the fresh pulp of Wuweizi (Schisandra chinensis) have been investigated in this study. The extraction process of polyphenols from Wuweizi pulp was optimized using Random-Centroid Optimization (RCO) methodology. Six factors including liquid and solid ratio, ethanol concentration, pH, temperature, heating time and extraction times, and three extraction targets of polyphenol content, antioxidant activity and extract yield were considered in the RCO program. Three sets of optimum proposed factor values were obtained corresponding to three extraction targets respectively. The set of optimum proposed factor values for polyphenol extraction given was chosen in further experiments as following: liquid and solid ratio (v/w) 8, ethanol 67.3% (v/v), initial pH 1.75, temperature 55 °C for 4 h and extraction repeated for 4 times. The Wuweizi polyphenol extract (WPE) was obtained with a yield of 16.37 mg/g and composition of polyphenols 1.847 mg/g, anthocyanins 0.179 mg/g, sugar 9.573 mg/g and protein 0.327 mg/g. The WPE demonstrated high scavenging activities against DPPH radicals. 相似文献
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Yuanyuan Song Wenbin Zhang Jing Wu Habtamu Admassu Junjun Liu Wei Zhao Ruijin Yang 《Journal of the American Oil Chemists' Society》2019,96(5):595-606
An ethanol-assisted aqueous enzymatic extraction was performed for peony seed oil (content of 30%). This method included cooking pretreatment, pectinase hydrolysis, and aqueous ethanol extraction, and the corresponding variables in each step were investigated. The changes in viscosity and dextrose equivalent values of the reaction medium as a function of changing enzymatic hydrolysis time were compared to the oil yield. The microstructures of peony seeds were analyzed using confocal laser scanning microscopy to understand the process of oil release as a result of cooking and grinding. The highest oil yield of 92.06% was obtained when peony seeds were cooked in deionized water with a solid–liquid ratio of 1:5 (w/v) at 110°C for 1 hour, ground to 31.29 μm particle size, treated with 0.15% (w/w) pectinase (temperature 50°C, pH 4.5, time 1 hour), and then extracted with 30% (v/v) aqueous ethanol (temperature 60°C, pH 9.0, time 1 hour). After processing with pectinase followed by ethanol extraction, the residual oil content in water and sediment phase decreased to 5% and 3%, respectively. The quality of the oil obtained by ethanol-assisted aqueous enzymatic extraction was good, complying with the Chinese standard. 相似文献
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Suely Pereira Freitas Leopold Hartman Sonia Couri Fany H. Jablonka Carlos W. P. de Carvalho 《European Journal of Lipid Science and Technology》1997,99(9):333-337
This paper describes a new technological process for soybean oil extraction. The process deals with the combined effect of thermoplastic extrusion of beans and the subsequent action of hydrolytic and proteolytic enzymes in aqueous medium to recover the oil, thus, avoiding solvent application. The thermoplastic extrusion is fundamental for the process, because it facilitates the action of enzymes in oil containing cells, reduces the non-hydratable phosphatides and promotes protein denaturation by reducing the emulsion stability and thus enhancing the oil extraction. The main parameters affecting the oil yield are: the temperature and diameter of the die in the extrusion process, the dilution, the concentration of enzymes and the incubation time of the enzymatic treatment. The highest yield was obtained under the following conditions: extrusion of beans at 90°C and exit die of 6 mm, enzymatic incubation time of 6 h, extruded soy/water dilution ratio 1:10 and concentration of enzyme 6%. With these conditions 88% of the oil were obtained after centrifugation. Moreover, the aqueous enzymatic extraction is easier than solvent extraction, and leads to high value products: a solvent-free meal more suitable for human consumption, a protein hydrolysate that can be used as ingredient for liquid foods and an oil of better quality. The non-hydrolyzed meal contains ca 25% of original soybean protein and the residual oil. The protein hydrolysate in the liquid phase contains ca 75% of the total protein in the original grain with a molecular weight below 20 kDa. 相似文献
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研究了热回流提取枇杷叶中黄酮类物质时乙醇浓度、提取温度、料液比、提取时间对提取率的影响。正交试验结果表明,影响提取率的因素顺序是A(乙醇浓度)〉B(提取温度)〉D(提取时间)〉C(料液比),经综合考虑确定最佳提取工艺为以80%乙醇为提取剂,温度80℃,料液比1∶30,提取时间3h。经HPD100大孔树脂纯化后,其清除DPPH自由基的效果明显,在卷烟应用中能够提升烟香,降低刺激性,掩盖杂气,并且提高香韵的层次感。 相似文献