食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
19期
62-63
,共2页
王妙飞%陈娇婷%罗国安%姜岩
王妙飛%陳嬌婷%囉國安%薑巖
왕묘비%진교정%라국안%강암
榕树果%总黄酮%纤维素酶%提取
榕樹果%總黃酮%纖維素酶%提取
용수과%총황동%섬유소매%제취
banyan fruit%total flavonoids%cellulose%extraction
对纤维素酶法提取榕树果总黄酮的工艺进行研究。在单因素试验的基础上，采用L9（34）正交试验法对酶法提取榕树果总黄酮的条件进行优化，考察酶用量、酶解温度、pH、酶解时间对榕树果总黄酮提取率的影响。结果表明：最佳提取工艺条件为酶用量25%，酶解时间30 min，酶解温度50℃，酶解pH5.5。在该条件下测定榕树果总黄酮的提取率为10.22 mg/g。
對纖維素酶法提取榕樹果總黃酮的工藝進行研究。在單因素試驗的基礎上，採用L9（34）正交試驗法對酶法提取榕樹果總黃酮的條件進行優化，攷察酶用量、酶解溫度、pH、酶解時間對榕樹果總黃酮提取率的影響。結果錶明：最佳提取工藝條件為酶用量25%，酶解時間30 min，酶解溫度50℃，酶解pH5.5。在該條件下測定榕樹果總黃酮的提取率為10.22 mg/g。
대섬유소매법제취용수과총황동적공예진행연구。재단인소시험적기출상，채용L9（34）정교시험법대매법제취용수과총황동적조건진행우화，고찰매용량、매해온도、pH、매해시간대용수과총황동제취솔적영향。결과표명：최가제취공예조건위매용량25%，매해시간30 min，매해온도50℃，매해pH5.5。재해조건하측정용수과총황동적제취솔위10.22 mg/g。
In this experiment, enzymolysis technology was applied for extraction of total flavonoids from Banyan fruit. Based on single factor tests, the extraction conditions of polysaccharide were optimized by L9 (34) orthogonal test. The influence of enzyme dosage, extraction temperature, pH and extraction time on yield of polysaccharide was studied. The optimum conditions were as follows:dosage of cellulose 25%, time 30min, temperature 50℃and pH5.5. Under these conditions, the extraction yield was 10.22 mg/g.
