摘要
研究了酶-超声波联用提取紫薯色素的工艺条件,通过单因素和L9(34)正交实验确定了其最佳提取工艺条件为:纤维素酶用量20IU/g,酶解时间45min,酶解温度50℃,酶解pH5.6,料液比1∶10(g/mL),超声时间20min,超声温度60℃。在最佳提取工艺条件下,最佳提取次数为三次时,紫薯色素的提取率可达98.7%。同时对比了酶法、超声法、酶-超声联用法三种提取方法,结果表明酶-超声波联用法的紫薯色素提取率较酶法、超声法分别提高了39.3%和20.3%。研究表明酶-超声波联用法能更好地提取紫薯色素,为紫薯色素的提取提供了一种新工艺。
The enzyme-ultrasonic combined extraction method of purple sweet potato pigment was studied by single factor experiment and L9（3^4） orthogonal experiment. The results showed that the optimum extraction conditions were obtained as follows：cellulase dose 201U/g,enzymatic hydrolysis time 45min,enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis pH5.6, solid-liquid ratio 1：10, ultrasonic time 20min and ultrasonic temperature 60℃, Under the optimum conditions,the extraction rate reached up to 98.7% after three times extractions. Furthermore ,the three extraction methods（enzymatic extraction, ultrasonic extraction and enzyme- ultrasonic combined extraction） were compared. The pigment extraction rate of enzyme-uttrasonic combined extraction method increased by 39.3% and 20.3% respectively compared to that of enzyme extraction and ultrasonic extraction. The results of this study indicated that pigment extraction rate of enzyme-ultrasonic combined extraction method was the highest. This study would provide a new extraction method for purple sweet potato pigment.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第14期256-259,263,共5页
Science and Technology of Food Industry
基金
云南省省级人培项目(KKSY201305002)
关键词
紫薯
紫薯色素
纤维素酶
超声波
purple sweet potato
purple sweet potato pigment
cellulose
ultrasonic
