中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2015年
4期
36-41
,共6页
孙彩霞%周远明%吴昊%王成荣
孫綵霞%週遠明%吳昊%王成榮
손채하%주원명%오호%왕성영
洋葱%总黄酮%复合酶%超声%响应面分析
洋蔥%總黃酮%複閤酶%超聲%響應麵分析
양총%총황동%복합매%초성%향응면분석
onion%total flavonoids%complex enzyme%ultrasound%response surface analysis
试验以新鲜紫皮洋葱为原料，以粗提液中黄酮得率为评价指标，在复合酶基础上，辅助超声法浸提洋葱中总黄酮，探究最佳提取工艺。基于单因素试验，采用响应面法优化超声复合酶提取洋葱总黄酮最佳工艺为：超声功率550 W，超声时间30 min，超声温度53℃，液料比9∶1，此条件下，总黄酮得率为0．59％（FW）。与普通水提法相比，得率可增加2倍多，较酶提取法提高70％以上，大大提高了洋葱总黄酮得率。
試驗以新鮮紫皮洋蔥為原料，以粗提液中黃酮得率為評價指標，在複閤酶基礎上，輔助超聲法浸提洋蔥中總黃酮，探究最佳提取工藝。基于單因素試驗，採用響應麵法優化超聲複閤酶提取洋蔥總黃酮最佳工藝為：超聲功率550 W，超聲時間30 min，超聲溫度53℃，液料比9∶1，此條件下，總黃酮得率為0．59％（FW）。與普通水提法相比，得率可增加2倍多，較酶提取法提高70％以上，大大提高瞭洋蔥總黃酮得率。
시험이신선자피양총위원료，이조제액중황동득솔위평개지표，재복합매기출상，보조초성법침제양총중총황동，탐구최가제취공예。기우단인소시험，채용향응면법우화초성복합매제취양총총황동최가공예위：초성공솔550 W，초성시간30 min，초성온도53℃，액료비9∶1，차조건하，총황동득솔위0．59％（FW）。여보통수제법상비，득솔가증가2배다，교매제취법제고70％이상，대대제고료양총총황동득솔。
In this paper,ultrasound-assisted complex enzyme method is used to extract the total flavonoids from fresh purple onions.The extraction rate of flavonoids in onion crude liquid is used as an indicator to evaluate the effect.On the basis of complex enzyme,ultrasound-assisted method is used.The response surface method is carried out and the optimal technological conditions could be concluded as follows:ultrasonic power is 550 W,ultrasonic time is 30 min and ultrasonic temperature is 53 ℃,liquid to solid ratio is 9∶1 .In these conditions,the extraction rate of total flavonoids reachee 0.59%.Compared with the water extraction,the extraction rate is increased more than twice. Furthermore,in contrast with the enzyme extraction method,it can be increased by 70%,which has greatly improved the extraction rate of total flavonoids in onion.
