论文部分内容阅读
文章探索了果胶酶法提取紫甘蓝花青素的工艺条件.采用单因素试验和正交试验相结合的方法研究不同因素即pH值、酶解温度、酶解时间、酶量和料液比对花青素提取的影响.最佳提取条件是:加酶量0.7%、pH=4、酶解时间是60 min、料液比1︰10、酶解温度40℃.果胶酶法提取紫甘蓝花青素的色价是普通乙醇溶剂法提取的15倍,这为花青素提取技术的研究提供理论参数支持.
The article explored the pectinase enzymatic extraction of purple cabbage cyanidin conditions.Using single factor experiment and orthogonal experiment combined with the method of different factors that pH value, enzymolysis temperature, enzymolysis time, enzyme content and the ratio of material to liquid On the extraction of anthocyanins.The optimum extraction conditions were as follows: adding 0.7% of enzyme, pH = 4, enzymolysis time was 60 min, the ratio of material to liquid was 1:10 and the temperature of enzymolysis was 40 ℃ The color value of anthocyanin in Brassica oleracea is 15 times higher than that of common ethanol solvent extraction, which provides theoretical parameters for the research of anthocyanin extraction technology.