摘要
采用酶法提取姜黄中姜黄素 ,与传统浸提工艺相比 ,收率提高了 8.1%。实验确定的提取工艺条件为 :酶解温度 50℃ ,pH 4 .5,时间 12 0min ,酶的浓度 0 .
Using enzyme, a new technology of extracting curcumin from curcuma aomestica veleton is developed, Compared with tradition extracting technology, the extracting ratio of curcumin increase by 8.1%. This enzyme-based extracting optimum conditions are as follows: the reaction temperature is 50℃, pH is 4.5, time is 120min and the concentration of enzyme is 0.35 mg/ml.
出处
《纯碱工业》
CAS
2000年第6期55-56,60,共3页
Soda Industry
关键词
姜黄
姜黄素
酶法
提取
酶解温度
浓度
curcuma aomestca veleton
curcumin
enzyme-based
extracting
