α-淀粉酶酶解紫甘薯糖化效果及色素提取的研究  

Saccharification of purple sweet potato and extraction of pigments by alpha-amylase

作　　者：张杨波[1] 李蕾[1] 李霞[1] 董新荣[1] 

机构地区：[1]湖南农业大学理学院,湖南长沙410128

出　　处：《中国酿造》2016年第4期145-148,共4页China Brewing

基　　金：湖南农业大学2015大学生科技创新基金项目

摘　　要：该文研究了α-淀粉酶处理紫甘薯,同时获得糖化液与色素的方法。考察了α-淀粉酶用量、酶解温度、酶解时间、料液比对提取紫甘薯色素及糖化效果的影响。结果表明,酶用量35 mg/g、酶解温度80℃、酶解时间1.0 h、料液比1∶5(g∶m L),提取两次,紫甘薯色素的提取率达85.72%,提取液中总糖质量浓度(以葡萄糖计)为68.20 mg/L,紫甘薯的酶解率达到91.65%。α-淀粉酶糖化处理紫甘薯获得色素与糖化液的方法,操作简单,为紫甘薯的综合利用提供了参考。The method of saccharifycation of purple sweet potato and simultaneous extracting purple pigment by α-amylase was developed in this work. The effect of α-amylase addition, enzymolysis temperature, enzymolysis time and solid-liquid ratio on the influence of extraction yield of pigment and saccharification were investigated. The results indicated that the optimal condition was enzyme addition 35 mg/g, enzymolysis temperature 80℃, time 1.0 h, solid-liquid ratio 1：5 （g：ml）, extraction times 2, and the extraction yield of anthocyanins was up to 85.72%. The saccharide concentration in the extracting solution was 68.20 mg/L （described as glucose concentration） with hydrolysis rate of 91.65%. It is a simple method to sacchafify purple sweet potato for extracting anthocyanins by α-amylase, which provided a reference method for the comprehensive utilization of purple sweet potato.

关 键 词：紫甘薯 Α-淀粉酶 色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]