酶解法提取葵花粕绿原酸工艺研究  

Study on Extraction Process of Sunflower Meal by Enzyme Treatment

作　　者：陈永胜[1] 李志光[1] 董建国 

机构地区：[1]内蒙古民族大学农学院,内蒙古通辽028043 [2]内蒙古清谷新禾有机食品有限公司,内蒙古通辽028000

出　　处：《食品科学》2008年第2期202-204,共3页Food Science

摘　　要：为了优化葵花粕中绿原酸的提取工艺,采用纤维素酶、蛋白酶以及纤维素酶和蛋白酶联合作用于葵花粕提取绿原酸,探讨酶解时间、酶用量对绿原酸提取率的影响。结果表明,纤维素酶和蛋白酶联合作用能显著提高绿原酸的提取率,鉴于各影响因子之间的相互作用,在单因素试验的基础上,设计了正交试验,分析试验结果,得出最合适的工艺参数:酶解温度50℃,酶解时间1h,纤维素酶用量6ml,蛋白酶用量1.5ml,绿原酸提取率达到1.90%。To opotimize the extraction process of sunflower meal,the sunflower meal was treated by cellulase and/or acidic protease, studying the enzyme dosage, treatment time how to influence the percentage of the amount of chologenic acid in extraction. The amount of chologenic acid in extraction obviously improve by the cellulase and acidic protease treatment. According to the orthogonal test to analyze the result of test, the optimal parameters were found. The optimum temperature of treatment is 50 ℃ and the optimum time is 1 h, the dosage of cellulase is 6 ml, the dosage of acidic protease is 1.5 ml, the percentage of amount of chlorgenic acid is up to 1.90%.

关 键 词：葵花粕 酶解法 绿原酸 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]