酶法提取天目琼花果实中红色素的工艺条件优化  

Optimization of Extraction Process for Red Pigment in Fruits of Viburnum sargentii with Enzymatic Treatment

作　　者：黄占华[1] 张斌[1] 李杨[1] 

机构地区：[1]生物质材料科学与技术教育部重点实验室(东北林业大学),哈尔滨150040

出　　处：《东北林业大学学报》2009年第6期35-36,共2页Journal of Northeast Forestry University

基　　金：黑龙江省自然科学基金(C200616);哈尔滨市科技创新人才项目(2008RFQXN001)

摘　　要：采用酶法提取天目琼花果实中的红色素,通过对影响提取率的主要因素酶解温度、酶解pH值、酶解时间和酶的用量等进行正交试验,得出酶法提取天目琼花果实中红色素的最佳工艺条件:酶解pH值为5.0、酶解温度50℃、酶解时间2 h、酶的用量与天目琼花果实的质量比为0.5×10-3,在此条件下,天目琼花果实中红色素的得率为16.68%。根据红外光谱分析,天目琼花果实的红色素中可能含有苯环、羟基、氨基以及羧基等特征官能团。The enzymolysis conditions of enzyme for red pigment extraction from fruits of Viburnum sargentii Koehne, including the initial pH value of lytic enzyme solution, reaction time, temperature and the dosage of enzyme, were optimized by orthogonal experiment. The optimized conditions were obtained as the initial pH value 5.0, temperature 50 degrees C, reaction time 2 hours, and the dosage of enzyme 0.5 mg per gram fruit of V. sargentii. The yield of red pigment was 16.68 percent and the extraction efficiency was better under the optimum conditions. Results of infrared spectroscopy analysis by FTIR show that there may be benzene ring, hydroxy, amidogen and carboxyl in red pigment.

关 键 词：酶解 天目琼花 红色素 提取工艺 

分 类 号：Q949[生物学—植物学]