摘要
重点研究以纤维素酶酶解提取山楂果黄酮的工艺。考察纤维素酶的浓度、pH值、温度、时间、料液比5个单因素。结果表明其最佳条件为：酶质量浓度为0.15mg/mL,酶解pH值为5.0,酶解温度为55℃,酶解时间为90min,料液比为1∶12（g∶g）。而在这个最佳条件下,黄酮的提取率可达到90%,且黄酮类化合物的活性依然存在。
This experiment key point research the technology with enzymatic hydrolysis of cellulose enzyme extract the flavonoids from hawthorn.Examined the concentration of cellulase,pH,temperature,time,solidliquid ratio of five single-factors.The results show that the optimum conditions is：mass concentration of enzyme is 0.15mg/mL,pH is 5.0,temperature is 55℃,time is 90min,solid-liquid ratio is 1：12（g：g）.In this optimum conditions,not only thee flavonoids extraction rate can reach 90%,but also ensure the activity of flavonoidscompound still exist.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期56-59,共4页
Food Research and Development
