摘要
本实验采用酶法提取芹菜中的黄酮物质,单因素试验结果表明:酶的种类、酶浓度、酶解温度及酶解时间对芹菜黄酮得率影响较大,且料液比影响较小;通过响应面回归分析,得到酶法提取芹菜黄酮的优化工艺条件为:纤维素酶浓度2.3U/ml,酶解温度51.5℃,pH4.7,酶解时间为2.2h。在最优条件下,芹菜黄酮得率为0.88%。
Total flavonoids were extracted from celery （Apium graveolens L.） with enzymatic method. Based on single-factor test, response surface analysis was conducted to optimize the enzymatic extraction technology of total flavonoids. The singlefactor test showed that enzyme variety, enzyme concentration, treatment temperature and time markedly affected the extraction rate of total flavonoids, but material to liquid ratio presented little effect. The optimum extraction conditions were confirmed by response surface method as follows： cellulase concentration 2.3 U/ml, solid to liquid ratio 1：60, pH 4.7, enzymatic hydrolysis temperature 51.5℃, and time 2.2 h. Under these conditions, the extraction rate was 0.88%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第10期92-96,共5页
Food Science
关键词
芹菜
黄酮
酶解
响应面
celery
total flavonoids
enzymatic hydrolysis
response surface methodology
