| 纤维素酶法提取葡萄籽中原花青素的研究 |
| |
| 引用本文： | 吴春,张艳. 纤维素酶法提取葡萄籽中原花青素的研究[J]. 食品科学, 2006, 27(10): 258-261 |
| |
| 作者姓名： | 吴春 张艳 |
| |
| 作者单位： | 哈尔滨商业大学食品工程学院 |
| |
| 基金项目： | 黑龙江省自然科学基金重点项目（ZJY04-08） |
| |
| 摘 要： | 研究了葡萄籽中原花青素的酶法提取工艺。以葡萄籽中原花青素的提取率为指标,采用单因素法和正交设计法对纤维素酶解法提取工艺条件进行优选。实验结果表明,影响酶法提取原花青素的因素次序为:酶解温度>酶解浓度>pH值>乙醇浓度,其最佳工艺条件为:酶解浓度为0.10%,酶解温度为50℃,pH值为5.5,乙醇浓度为60%,所得葡萄籽中原花青素的提取率为4.16%。
|
| 关 键 词： | 葡萄籽 原花青素 纤维素酶 提取工艺 |
| 文章编号： | 1002-6630（2006）10-0258-04 |
| 收稿时间： | 2006-06-23 |
| 修稿时间： | 2006-06-23 |
Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase |
| |
| WU Chun,ZHANG Yan. Studies on Extraction of Proanthocyanidins from Grape Seed with Cellulase[J]. Food Science, 2006, 27(10): 258-261 |
| |
| Authors: | WU Chun ZHANG Yan |
| |
| Affiliation: | Department of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
| |
| Abstract: | A new technology of extracting Proanthocyanidins from grape seed was studied. Took content of Proanthocyanidins as target, adopted single factor method and orthogonal test design to determine the best extraction condition. The result showed that the factors affecting extraction efficiency of Proanthocyanidins were as follows: the enzyme temperature > enzyme concentration > pH >ethanol concentration. The best technics of enzyme together with ethanol extraction are as fo1lows: enzyme concentration 0.10%, enzyme temperature 50℃, pH5.5, ethanol concentration 60%. The extraction rate is about 4.16% under thesec onditions. |
| |
| Keywords: | grape seed Proanthocyanidins cellulase anzyme extraction procedure |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
