纤维素酶辅助提取苹果皮中原花青素的工艺研究  

Study on extraction technology of procyanidins from apple pericarp assisted by cellulase enzyme

作　　者：顾焰波[1] 谭晓艳[1] 江冰[1] 

机构地区：[1]南京理工大学泰州科技学院,泰州225300

出　　处：《中国食品添加剂》2014年第6期102-106,共5页China Food Additives

基　　金：南京理工大学泰州科技学院教研课题(YJG2011B09);南京理工大学泰州科技学院化工学院"梦兰神彩"大学生创新基金资助项目

摘　　要：以苹果皮为原料,采用纤维素酶法辅助提取原花青素。在单因素试验的基础上,采用L9(34)正交试验设计,研究酶解温度、提取时间、酶解浓度和pH对苹果皮中原花青素得率的影响。实验结果表明,影响酶法辅助提取原花青素的因素次序为:酶解温度>酶解浓度>pH>提取时间,其最佳工艺条件为:酶解浓度为1.0%,酶解温度为50℃,pH值为4.5,提取时间100min,所得苹果皮中原花青素的得率为0.489%。The extraction of procyanidins from apple pericarp by using cellulose-assistant extraction technology was studied.Based on single factor test,the effect of enzyme temperature,extraction time,enzyme concentration and pH on the extraction of procyanidins from the apple pericarp was studied according to L9 （34） orthogonal test.The result showed that the factors affecting extraction efficiency of procyanidins were as follows：enzyme hydrolysis temperature ＞ enzyme concentration ＞ pH ＞ extraction time.The optimum extracting conditions were as fol lows：enzyme concentration 1.0％,enzyme reaction temperature 50℃,pH4.5,extraction time 100min.The extraction of procyanidins was about 0.489％ under these conditions.

关 键 词：苹果皮 原花青素 纤维素酶 提取工艺 

分 类 号：TS202.1[轻工技术与工程—食品科学]