多粘类芽孢杆菌发酵粗酶液酶解提取葡萄籽中的原花青素  

Enzymic extraction of proanthocyanidins from grape seeds by Paenibacillus polymyxa fermentation crude enzyme liquid

作　　者：马波[1] 

机构地区：[1]连云港师范高等专科学校生命科学系,连云港222006

出　　处：《中国食品添加剂》2018年第3期95-99,共5页China Food Additives

摘　　要：通过多粘类芽孢杆菌液体发酵技术得到富含果胶酶的发酵液,对葡萄籽进行酶解处理提取原花青素。以葡萄籽原花青素提取率为指标,在单因素和正交试验的基础上,确定了原花青素提取的最佳工艺条件。在粘类芽孢杆菌发酵液酶活为313U/mL,料液比为30 g/L、pH值为9、酶解温度为45℃、时间为70 min的条件下,葡萄籽原花青素的提取率可达到3.39%。Fermentation broth, rich in pectinase, was obtained by Paenibacillus polymyxa liquid fermentation technology, and proanthocyanidins was extracted by enzymatic hydrolysis of grape seeds. Taken proanthocyanidins extraction yield as the index, the best extraction conditions were determined by single-factor experiments and orthogonal test. The results showed that the optimum extract conditions were as follow ： the pectinase activity was 313 U/mL, solid-liquid ratio was 30 g/L, pH value was 9, enzymolysis temperature was 45 ℃ with time length 70 min. Under the optimum conditions, the yield of proanthocyanidins in grape seed was 3.39%.

关 键 词：多黏类芽孢杆菌 葡萄籽 花青素 发酵 

分 类 号：Q815[生物学—生物工程]