紫山药花色苷生物酶法提取工艺优化研究  

Study on Optimization of Extraction Technique of Purple Yam Anthocyanin with Enzymolysis

作　　者：霍艳荣[1,2] 高前欣[2] 王振宇[1,3] 

机构地区：[1]东北林业大学林学院 [2]浙江农林大学,浙江杭州311300 [3]哈尔滨工业大学,黑龙江哈尔滨150090

出　　处：《安徽农业科学》2015年第8期253-254,261,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化紫山药花色苷生物酶法提取工艺。[方法]选择纤维素酶及果胶酶对紫山药花色苷的提取效果进行对比分析,对纤维素酶法提取紫山药花色苷的工艺进行优化,选用酶用量、时间、温度、料液比进行4因素3水平的正交试验。[结果]试验表明,纤维素酶能显著提高花色苷得率。正交试验结果表明,最佳提取方案为:提取温度50℃,提取时间60min,酶用量2.0%,料液比1∶15g/ml。[结论]研究可为紫山药花色苷的提取应用提供参考依据。[ Objective ] To optimize extraction technique of purple yamanthocyanin with enzymolysis. [ Method ] Cellulase and pectinase were se- lected to comparatively analyze extraction effect of purple yamanthocyanin. The orthogonal test was conducted by selecting emzyme dosage, time, temperature, solid-liquid ratio. [ Result] The results showed that cellulasc can significantly improve the anthocyanins yield. The optimum extrac- tion conditions were： temperature 50 ℃, time 60 min, enzyme concentration 2.0%, solid-liquid ratio 1：15 g/ml. [ Conclusion] The study can provide reference basis for extraction and application of purple yam anthocyanin.

关 键 词：紫山药 花色苷 提取工艺 生物酶法 

分 类 号：S632.1[农业科学—蔬菜学]