采用冷冻破壁法提取荞麦绿素的工艺研究  

Use of Freezing Wall-breaking Method for the Extraction of Barley Green from Buckwheat Seedlings

作　　者：王维坚[1] 郭立泉[2] 冷进松[1] 

机构地区：[1]吉林工商学院食品工程系,吉林长春130062 [2]吉林工商学院生物工程系,吉林长春130062

出　　处：《食品科学》2009年第16期119-122,共4页Food Science

基　　金：吉林省教育厅"十一五"科学技术研究项目(吉教科合字[2007]第53号)

摘　　要：以荞麦幼苗为原料,采用冷冻破壁、真空浓缩、超高温瞬时灭菌等技术制取液态荞麦绿素产品。对冷冻破壁提取工艺的关键参数进行正交试验,得到最佳工艺组合,采用最佳工艺组合制得的荞麦绿素提取液中蛋白质、SOD、叶绿素、芦丁等有效成分含量分别为:蛋白质0.26%,叶绿素9.37mg/100ml,SOD活性242U/100ml,芦丁1.03mg/100ml。产品其他指标符合国家标准。A liquid product of barley green was prepared from buckwheat seedlings by the steps of freezing wall breaking, extraction with 1/150 mmol/L phosphate buffer containing 0.01% sodium erythorbate by grinding, vacuum concentration and instantaneous ultra-high temperature sterilization. The freezing wall breaking extraction of buckwheat seedlings was optimized by orthogonal array design. Under optimized conditions, the contents of protein, chlorophyll and rutin and the SOD activity of barley green extract were 0.26%, 9.37 mg/100 ml, 1.03 mg/100 ml, and 242 U/100 ml, respectively. Other indexes of the product obtained were in accordance with the national standards for plant health products.

关 键 词：荞麦 麦绿素 冷冻破壁 芦丁 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]