纤维素酶辅助提取板栗壳中原花青素的工艺研究  

Study on Extraction Technology of Procyanidins from the Chestnut Shell Assisted by Cellulase Anzyme

作　　者：顾焰波[1] 达星铭 尹冠鑫 黄菊[1] 李瑞[1] 

机构地区：[1]南京理工大学泰州科技学院,泰州225300

出　　处：《食品工业》2017年第5期143-146,共4页The Food Industry

基　　金：江苏省大学生创新创业训练计划项目(201613842002Y);泰州市科技支撑计划(农业)项目(TN201520)

摘　　要：以板栗壳为原料,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L^9(3~4)正交试验设计,研究酶解温度、提取时间、酶解浓度和pH对板栗壳中原花青素得率的影响。试验结果表明,影响酶法辅助提取原花青素的因素次序为:酶解温度>提取时间>酶解浓度>pH,其最佳工艺条件为:酶解温度50℃,提取时间90 min,酶解浓度1.00%,pH 4.5。所得板栗壳中原花青素的得率为0.465%。The extraction ofprocyanidins fi＇om chestnut shell 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 proeyanidins 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 following： the enzyme temperature 〉extraction time〉enzyme concentration〉pH. The optimum extracting conditions ofprocyanidins from the chesmut shell were as follows： enzyme temperature 50 ℃, extraction time 90 min, enzyme concentration 1.0%, pH 4.5. The extraction of procyanidins was about 0.465% under these conditions.

关 键 词：板栗壳 原花青素 纤维素酶 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]