混合酶法提取酸枣汁活性成分的研究  

Bienzyme Hydrolysis of Choerospondias axillaris Fruit Pulp

作　　者：田秀红[1] 

机构地区：[1]河北师范大学职业技术学院,河北石家庄050031

出　　处：《食品科学》2009年第18期110-112,共3页Food Science

基　　金：河北省教育厅自然基金项目(2007126)

摘　　要：以酸枣为原料,采用果胶酶和纤维素酶组成的混合酶,通过单因素和正交试验对酸枣提汁的酶解工艺参数进行优化。结果表明:最佳提取条件为混合酶用量2400mg/L、温度50℃、提取时间4h。通过对该工艺参数进行验证实验,酸枣汁中可溶性固形物含量13.12%、VC含量0.51mg/100ml、总糖含量8.49%。Choerospondias axillaris fruit pulp was added with 6-fold mass of water and then hydrolyzed using a mixture of pectinase and cellulase. The hydrolysis procedure was optimized to obtain maximum soluble solids, VC and total sugar contents in the hydrolysate by one-factor-at-a-time and L9（3^3） orthogonal array methods. The optimum extraction conditions were as follows： with an enzyme dose of 2400 mg/L, hydrolysis at 50 ℃ for 4 h. There were 13.12% of soluble solids, 0.51 mg/100 ml of VC and 8.49% of total sugar in the hyrolysate of Choerospondias axillaris fruit pulp prepared under the optimized conditions.

关 键 词：酸枣 活性成分 混合酶法 提取工艺 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]