酶解法提取柑橘皮中香精工艺研究  

Study on Extraction Process of Essence from Citrus Peel by Enzyme Treatment

作　　者：李志锐[1] 韩淑琴[1] 乐粉鹏[2] 

机构地区：[1]中山职业技术学院,广东中山528404 [2]中国检验检疫科学研究院,北京100176

出　　处：《食品研究与开发》2016年第21期103-105,共3页Food Research and Development

摘　　要：为探究酶解法提取柑橘皮中香精的提取工艺,采用单因素试验和正交试验,以香精得率为指标,分别考察加酶量、底物浓度、酶解温度、pH值、酶解时间对柑橘皮中提取香精的影响。得到在纤维素酶(CE)作用下,最佳提取工艺为:酶解温度为45℃,pH4.5,酶解时间为65min,加酶量为300U/g,底物浓度为8%。在此条件下,香精提得率达到0.57%以上。To explore the extraction technology of the essence from citrus peel by enzyme hydrolysis method. With the extraction rate as the index, the impact of the enzyme usage, substrate concentration, enzymolysis temperature, pH value and enzymolysis time separately about the essence extracted from citrus peel was investigated by single factor test and orthogonal test. Under the effect of the cellulase （CE）, the best extraction technology was： enzymolysis temperature was 45 ℃, pH 4.5, enzymolysis time was 65 min, the enzyme usage was 300 U/g, and the substrate concentration was 8 %. In this condition, the essence extraction rate achieved above 0.57 %.

关 键 词：柑橘 香精 酶法提取 

分 类 号：TQ657[化学工程—精细化工]