复合酶处理对银杏汁中银杏内酯B和总酚释放的影响  

Effects of Complex Enzyme Treatment on the Release of Ginkgolide B and Total Phenols from Ginkgo Juice

作　　者：杨计林 张瑜[2] 朱勇生 李思媛 邸清茹 端木传宇 刘小莉 YANG Ji-lin;ZHANG Yu;ZHU Yong-sheng;LI Si-yuan;DI Qing-ru;DUANMU Chuan-yu;LIU Xiao-li(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,Jiangsu,China;Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品研究与开发》2023年第12期17-22,共6页Food Research and Development

基　　金：江苏省重点研发计划(现代农业)(BE2022367)。

摘　　要：以银杏为原料,采用正交试验设计优化复合酶处理对银杏内酯B和总酚含量的影响。在单因素试验的基础上,采用L9(34)正交试验设计,考察α-淀粉酶添加量、糖化酶添加量、酶解温度、酶解时间4个因素对银杏内酯B和总酚含量的影响。结果表明:在α-淀粉酶添加量为6 U/mL、糖化酶添加量为9 U/mL、酶解温度为60℃、酶解时间为2 h的条件下,银杏内酯B和总酚含量最高,银杏内酯B含量为(49.29±0.87)μg/mL,总酚含量为(455.18±4.05)μg/mL,分别是酶解前的(1.82±0.02)倍和(1.32±0.02)倍,明显提高了目标产物的含量。The effects of complex enzyme treatment on the content of ginkgolide B and total phenols from ginkgo were analyzed and optimized by the orthogonal design.On the basis of single factor experiment,L9(34)orthogonal experimental design was used to investigate the effects ofα-amylase additive amount,glycosylase additive amount,enzymatic hydrolysis temperature,and enzymatic hydrolysis time on the content of ginkgolide B and total phenols.The results presented the following optimized parameters:6 U/mLα-amylase,9 U/mL glycosylase,enzymatic hydrolysis temperature of 60℃,and enzymatic hydrolysis time of 2 h.Under the optimized conditions,the content of ginkgolide B and total phenols reached(49.29±0.87)μg/mL and(455.18±4.05)μg/mL,respectively,which were(1.82±0.02)times and(1.32±0.02)times those before enzymatic hydrolysis,significantly increasing the content of the target product.

关 键 词：银杏 复合酶处理 银杏内酯B 总酚 条件优化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]