摘要
大蒜多糖是大蒜中的主要活性成分之一,具有广泛的药理作用。本文采用单因素实验和正交试验研究了固定化菠萝蛋白酶对提取蒜氨酸后的大蒜废液中大蒜多糖的提取工艺,确定最佳提取条件:加酶量0.4wt%,pH5.0,酶解温度50℃,酶解时间80min。
Garlic polysccharide with a wide range of pharmacological effects is one of the main active ingredent in garlic.we sutudied the extracting technique for garlic polysaccharide excluding alliin using immobilized bromelain by the single-factor experiments and orthogonal experiments,the best extraction condition:the addtion of enzyme is 0.4wt%,pH is 5.0,the temperature of enzymolysis is 50℃,the time of enzymolysis is 80 min.
出处
《山东食品发酵》
2012年第4期15-17,共3页
Shandong Food Ferment
关键词
大蒜多糖
固定化菠萝蛋白酶
提取
Garlic polysccharide
Immobilized bromelain
Extracting
