| 酶法辅助提取紫薯花青素研究 |
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| 引用本文： | 田丽君,刘志伟,张艳. 酶法辅助提取紫薯花青素研究[J]. 武汉工业学院学报, 2012, 0(2): 1-4 |
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| 作者姓名： | 田丽君 刘志伟 张艳 |
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| 作者单位： | 武汉工业学院食品科学与工程学院,湖北武汉430023 |
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| 基金项目： | 湖北省教育厅科学技术研究项目(D20121802);武汉经济技术开发区科技创新基金项目(2011028);国家“863计划项目”(2010AA023004) |
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| 摘 要： | 紫薯花青素是紫薯的重要活性成分,是一种天然营养功能型色素。在紫薯液中加入α-淀粉酶和纤维素酶能够提高紫薯花青素的提取得率,实验研究优选最佳条件:α-淀粉酶在pH为6,温度80℃,添加量为40 U/mL作用40 min可达到最佳效果;纤维素酶在pH为5,温度为50℃,添加量为100 u/mL作用1 h可达到最佳效果。
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| 关 键 词： | 紫薯花青素 酶法辅助提取 提取技术 |
Enzyme-assisted Extraction of Anthocyanins from Purple Sweet Potato |
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| TIAN Li-jun,LIU Zhi-wei,Zhang Yan. Enzyme-assisted Extraction of Anthocyanins from Purple Sweet Potato[J]. Journal of Wuhan Polytechnic University, 2012, 0(2): 1-4 |
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| Authors: | TIAN Li-jun LIU Zhi-wei Zhang Yan |
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| Affiliation: | (School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China) |
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| Abstract: | Anthocyanin,as an important component of purple sweet potato,is a kind of natural and nutrient pigment with many physiological functions.The optimal addition,temperature,pH and time ofα-amylase and cellu1ase were determined:pH6,temperature 80℃,,addition400U/mL,hydrolysis time 40min were best forα-amylase;pH5,temperature 60℃,addition 200U/mL,hydrolysis time 60min were best for cellu1ase. |
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| Keywords: | anthocyanins from purple sweet potato enzyme-assisted extraction extraction |
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