银杏叶提取物制取黄酮苷元的酶解工艺研究  

Enzymatic preparation of flavonoid aglycone from ginkgo biloba extract

作　　者：吴超[1] 苏红利[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院食品科学研究所,江苏无锡214036

出　　处：《食品与机械》2005年第6期27-30,35,共5页Food and Machinery

基　　金：国家"十五"科技攻关项目(项目编号:2004BA514A17-1)

摘　　要：研究了β-葡萄糖苷酶在银杏叶提取物制取黄酮苷元过程的酶解工艺:pH为银杏叶提取物的自然pH值,酶解温度为50℃,酶与底物比(E/S)为1/2000(g/g),底物浓度为5mg/mL,酶解时间6h,还原糖相对提高量达到92·31%。The enzymatic hydrolyzing condition was studied for flavonoids from GBE （Ginkgo biloba extract）. The optimal hydrolyzing conditions are as follows： concentration of sttbstrate 5 mg/mL, ratio of enzyme to substrate 1/2000 g/g,hydrolyzing 6 h at 50 ℃ with the original pH value of solution. As a result,the content of reduce sugars was increased to 92.31%.

关 键 词：银杏叶提取物 黄酮苷元 β-葡萄糖苷酶水解 

分 类 号：TQ464.3[化学工程—制药化工]