摘要
以总人参皂苷的含量为响应值,考察纤维素酶和果胶酶添加量、料液比、酶解温度、酶解时间、酶解pH、超声时间、超声功率等因素对人参皂苷提取率的影响。以单因素试验得到的结果为基础,通过响应面试验设计,优化人参总皂苷的提取工艺。试验结果表明:当料液比为1︰23.4(g/mL),酶解时间为55 min,超声时间为25 min时总人参皂苷的提取率最高。
The content of total ginsenoside was taken as the response value to investigated the effects of cellulase and pectinase addition,solid-liquid ratio,enzymatic hydrolysis temperature,enzymatic hydrolysis time,enzymatic pH,ultrasonic time and ultrasonic power on the extraction rate of ginsenosides.Based on the results obtained by single factor experiments,the extraction process of total ginsenoside was optimized by response surface test design.Experimental results showed that the ratio of solid-liquid was 1︰23.4(g/mL),the enzymatic hydrolysis time was 55 min,the ultrasonic time was 25 min,and the extraction rate of total ginsenoside was the highest.
作者
李飞
穆娜
曲玉涵
冉旭东
王依
唐文翔
LI Fei;MU Na;QU Yuhan;RAN Xudong;WANG Yi;TANG Wenxiang(College of Biological and Food Engineering Jilin Institute of Chemical Technology,Jilin 132022)
出处
《食品工业》
CAS
北大核心
2020年第6期48-51,共4页
The Food Industry
关键词
人参皂苷
超声
酶法提取
响应面分析
Ginsenoside
ultrasound
enzymatic extraction
response surface analysis
