酶法提高罗汉果提取物中甜苷V含量的工艺研究  

Study on Technology of Increasing Glycoside V Content in the Extraction of Momordica grosvenori by Enzymatic Method

作　　者：吴奔[1] 张昌志[1] 范彩琴 龙楚媚 陈静[1] 赵丰丽[1,2] 

机构地区：[1]广西师范大学生命科学学院,桂林541004 [2]珍稀濒危动植物生态与环境保护教育部重点实验室,桂林541004

出　　处：《食品工业》2017年第9期93-96,共4页The Food Industry

基　　金：桂林市科学研究与技术开发计划项目(2016010304-2);桂林莱茵生物科技股份有限公司与广西师范大学合作项目

摘　　要：以罗汉果干果为原料,采用超声波辅助提取得到罗汉果甜苷物提取液,加入α-环糊精葡萄糖基转移酶(α-CGTase),在单因素试验基础上进行正交试验研究罗汉果提取物中苷类物质转化为苷V的工艺条件。结果表明,转化的最佳工艺条件为:pH5.5,酶与葡萄糖反应温度45℃、反应时间10 min、酶与提取液的比1∶1、料液比1∶14g/mL。经测定,得到的反应产物中苷V的质量浓度为0.051 mg/100 mL,比初始提高约2.25倍。The dry fruit of Momordica grosvenori as raw materials, mogrosides crude extraction was obtained by ultrasonic assisted extraction, adding a-cyclodextrin glycosylWansferase （α-CGTase） for the research of increasing glycoside V through biological and chemical methods. The orthogonal test was carried out to study on the optimum conditions of glycosides substances of Momordica extraction transformed into glycoside V so as to improve its content on the basis of single factor experiment. The result indicated that when pH was 5.5, the optimal technological conditions of converting for the enzyme and glucose reaction temperature of 45℃, reaction time was 10 min, the ratio of the enzyme and the crude extraction was 1 ： 1, and the solid-liquid ratio was 1 ： 14 g/mL. After detection, the content of mogroside V in the reaction product was 0.051 mg/100 mL, the maximum increase was nearly 2.25 times that of original conditions.

关 键 词：罗汉果 α-环糊精葡萄糖基转移酶(α-CGTase) 罗汉果甜苷V 正交试验 

分 类 号：TQ914.1[化学工程]