酶解法提取冬枣叶中甜味抑制剂工艺的研究  

Study on extraction technology of sweetness inhibitors from leaves of 'Dongzao' jujube with enzymolysis

作　　者：张圣燕[1] 王子飞[1] 

机构地区：[1]滨州学院化学与化工系,山东滨州256603

出　　处：《应用化工》2013年第4期670-672,676,共4页Applied Chemical Industry

基　　金：滨州学院青年人才创新基金(BZXYQNLG200803)

摘　　要：探讨了酶解法提取冬枣叶中甜味抑制剂的工艺条件,采用分光光度法测定冬枣叶中甜味抑制剂的含量,在单因素实验的基础上,进行了正交实验,确定冬枣叶中甜味抑制剂的最佳提取条件为:酶解温度为60℃,酶解时间为2.5 h,纤维素酶用量为3 mg/g,料液比为1∶25(g/mL)。在最佳提取条件下,冬枣叶中甜味抑制剂的提取率为4.09%。Technology of sweetness inhibitors from leaves of ＇ Dongzao＇ jujube with enzymolysis was discussed. Sweetness inhibitors extraction rate was determined by spectrophotometry method. Process parame- ters were optimized by orthogonal experiments based on single factor tests. Results showed that the optimal process parameters were enzymolysis temperature 60 ℃, enzymolysis time 2.5 h, the dosage of cellulose 3 mg/g, solid-liquid ratio 1：25 （g/mL）. The yield of total sweetness inhibitors reached 4.09% under the optimal process condition.

关 键 词：冬枣叶 甜味抑制剂 酶解法 

分 类 号：TQ028[化学工程]