果胶酶提取黑果枸杞花青素的工艺优化  

Optimization of extraction technology of anthocyanin from Lycium ruthenicum by pectinase

作　　者：李彩霞[1,2] 宋海[2,3] 焦杨[1] 高海宁[1,2] 

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000 [2]甘肃省高校河西走廊特色资源利用省级重点实验室,甘肃张掖734000 [3]河西学院化学化工学院,甘肃张掖734000

出　　处：《食品工业科技》2016年第7期204-209,共6页Science and Technology of Food Industry

基　　金：国家中医药管理局2012年中医药行业科研专项(201207002);甘肃省高校河西走廊特色资源利用省级重点实验室科研资助项目(XZ12-2)

摘　　要：研究果胶酶提取黑果枸杞花青素的工艺。在单因素实验的基础上,利用响应曲面法优化果胶酶提取黑果枸杞花青素的工艺条件。结果表明,果胶酶提取黑果枸杞花青素的最佳条件为:酶添加量70 mg/100 g、酶解温度41℃、酶解时间1.0 h,在此条件下,实验测得黑果枸杞花青素提取率为63.70%,提取量为215.31 mg/100 g鲜果,与实验预测值63.01%相符,且与未加果胶酶样品相比(20.28%),花青素的提取率增加了43.42%,说明响应面优化的酶法提取工艺有利于提高黑果枸杞花青素提取率。To optimize the extraction technology of anthocyanin from Lycium ruthenicum by pectinases.The pectinase extraction techeques of anthocyanin by response surface methodology were studied on the basis of single factor test.The result showed that the optimal extraction conditions were as follows： the pectinase adding amount 70 mg/100 g（ mass fraction）, hydrolysis temperature 41 ℃, and ahydrolysis time 1 h.Under the optimal extraction conditions,the extraction rate of anthocyanin from Lycium ruthenicum was 63.？0% and the extraction amount was 215.31 rag/100 g, consistent with the predicted 63.01%, which was increased by 43.42%, compared with the non-using pectinase samples.The optimal extraction conditions by response surface enzyme method were benefit to improve the anthocyanins extraction rate from Lycium ruthenicum.

关 键 词：黑果枸杞 果胶酶 花青素 响应面 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]