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当前位置: 首页 > 文章 > 酶法提取蓝莓果中花色苷的研究 食品工业科技 2008 (4) 215-218
Position: Home > Articles > Study on enzyme extraction technology of anthocyanins from blueberry fruits Science and Technology of Food Industry 2008 (4) 215-218

酶法提取蓝莓果中花色苷的研究

作  者：
李颖畅;孟宪军
单  位：
渤海大学化学与化工学院
关键词：
蓝莓花色苷;提取;酶法
摘  要：
用纤维素酶、果胶酶及二者复合对蓝莓果中花色苷进行了提取,发现纤维素酶提取效果较好。用纤维素酶研究了酶用量、料液比、酶解时间、pH、酶解温度对花色苷提取的影响,确定最佳提取工艺参数。结果表明:酶用量5mg/g,料液比1g:8mL,pH5.0,提取时间60min,酶解温度45℃,提取2次,蓝莓果中花色苷含量约为350mg/100g鲜果。
译  名：
Study on enzyme extraction technology of anthocyanins from blueberry fruits
作  者：
LI Ying-chang 1,2,MENG Xian-jun 1,(1. College of Chemistry and Chemicalengineering,Bohai University,Jinzhou 121000,China;2.College of Food Science,Shenyang Agricultural University,Shenyang 110161,China)
关键词：
blueberry anthocyanins;extraction;enzyme method
摘  要：
The extraction of anthocyanins from blueberry fruits using cellulase,pectinse and their mixture were studied.Cellulase was better than pectinse on extracting anthocyanins.Effects of the consumption of enzyme,ratio of material to liquid,enzymolysis time,pH and enzymolysis temperature on extraction of anthocyanins were studied by cellulase and optimum extraction processing parameter was determined.The results indicated that the consumption of enzyme was 5.0mg/g,material to liquid ratio was 1g︰8mL,the pH value was 5.0,enzymolysis time was 60min,enzymolysis temperature was 45℃,extraction times was twice.Content of anthocyanin reached 350mg/100g fresh fruit by the optimum extraction technology parameters.

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