马兰头中β-胡萝卜素酶法提取工艺的研究  

Study on Extraction Technology of β-carotene from Kalimeris indica by Enzymic Method

作　　者：李西腾[1] 孟秀梅[1] 赵瑞玉 张佳佳[1] LI Xi-teng;MENG Xiu-mei;ZHAO Rui-yu;ZHANG Jia-jia(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003,China)

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003

出　　处：《中国调味品》2019年第2期130-133,共4页China Condiment

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B19)

摘　　要：为了探究酶法提取马兰头中β-胡萝卜素的最优工艺条件,文章考察了果胶酶用量、纤维素酶用量、提取时间和温度对β-胡萝卜素提取量的影响,并在单因素试验基础上进行了四水平三因素正交优化试验。结果表明,马兰头中β-胡萝卜素的最佳提取条件为果胶酶用量1.0%,纤维素酶用量0.6%,时间2.0h,温度60℃。在此条件下提取的马兰头中β-胡萝卜素的含量为2.778mg/g。In order to study the optimal extraction parameters ofβ-carotene in Kalimeris indica extracted by enzymatic method,this paper evaluates the effects of pectinase dosage,cellulase dosage,extraction time and temperature on the extraction content ofβ-carotene.Based on the single factor experiments,the L 9(3 4)orthogonal design is applied.The results show that the optimum extraction conditions are determined as follows:pectinase dosage is 1.0%,cellulase dosage is 0.6%,extraction time is 2.0 h and extraction temperature is 60℃.The content ofβ-carotene from Kalimeris indica is 2.778 mg/g under this condition.

关 键 词：马兰头 酶法 Β-胡萝卜素 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]