复合酶解辅助乙醇浸提槟榔碱  

Composite-enzymolysis assisted ethanol extraction of arecaline

作　　者：谢蓝华[1] 肖南[1] 焦艳丽[1] 杨公明[1] 杜冰[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2012年第14期221-223,227,共4页Science and Technology of Food Industry

摘　　要：以干槟榔壳为实验材料,研究复合酶解辅助乙醇提取槟榔碱的工艺条件。考察酶解温度、酶添加量、酶解pH、酶解时间4个单因素对槟榔壳中槟榔碱提取率的影响,在单因素实验的基础上,选择三因素三水平进行正交实验优化工艺参数。结果表明:酶解pH对槟榔碱提取率影响较大,其次是酶解温度,酶解时间影响较小。在酶添加量为2.5%,温度为60℃,pH3.6的条件下酶解4h后,75%乙醇浸提1h时,槟榔壳中槟榔碱的提取率达到0.8391%。Composite -enzymolysis assisted ethanol extraction of arecaline from drying betel nut shell was optimized in the paper. To observe and study this,the effect of factors including enzymolysis temperature, enzymatic content,enzymolysis pH,enzymolysis time on the extraction rates of arecaline were explored by single-factor and orthogonal test. The results showed that enzymolysis pH was the most critical factor affecting the extraction rate of arecaline,followed by enzymolysis temperature,and enzymolysis time exhibited less effect on extraction rate of arecaline. The optimal extraction conditions were enzymatic content of 2.5%,enzymolysis temperature of 60℃,pH3.6 enzymolysis for 4h,75% ethanol to extract for lh,and arecaline extraction in betel nut shell was uio to 0.8391%.

关 键 词：槟榔碱 复合酶解 乙醇浸提 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]