摘要
研究了纤维素酶(16568U/g)提取辣椒中辣椒碱的工艺。研究发现:酶解液初始pH值5.2,酶量为7mg/g,酶解时间3h,酶解温度40℃为酶解最适条件。通过酶解处理后的辣椒碱产量为3.096mg/g,比传统的乙醇提取法提高了约16%,而且该法提取辣椒碱时间短、温度要求低、操作简单。
The enzymatic method for the extraction of capsaicin by cellulose（16568U/g） was developed. The results showed that the best enzymatic hydrolysis conditions for extracting capsaicin were as follows： pH value of enzyme solution of 5.2, the enzyme dosage of 7 mg/g, the reaction time of 3 h, and the reaction temperature of 40 ℃. Compared with the traditional extraction methods, the extraction yield of capsaicin with the new method increased by 16 %. Besides, this extraction method was simple, fast and with relative low temperature.
出处
《现代食品科技》
EI
CAS
2007年第11期47-50,共4页
Modern Food Science and Technology
关键词
辣椒碱
提取
纤维素酶
capsaicin
extraction
cellulase
