摘要
研究不同提取方法对白胡椒中胡椒碱含量测定的影响。利用紫外分光光度法测定胡椒碱含量,在单因素试验基础上进行优化,得到各种方法的最佳工艺参数,超声法、酶法、超声辅助酶法的提取率可分别达到5.798%、5.286%、6.439%,说明超声辅助酶法对胡椒碱提取效果最优。
The effect of different extraction methods on piperine extraction from white pepper was studied. Ultraviolet spectroscopy was used to analyze the piperine content. The optimal process conditions were explored on the basis of single factor tests, and the optimal parameters were acquired. The piperine yield by ultrasonic extraction, enzymatic extraction and ultrasonic-assisted enzymatic extraction was 5.798%, 5.286%, 6.439%, respectively. The results showed that ultrasonic-assisted enzymatic extraction for piperine was better than others.
出处
《中国酿造》
CAS
北大核心
2015年第2期47-50,共4页
China Brewing
基金
"十二五"国家科技支撑计划项目(2011BAD33B01)
关键词
胡椒碱
超声
酶法
超声辅助酶法
提取
piperine
ultrasonic
enzymatic method
ultrasonic-assisted enzymatic method
extraction
