摘要
为探索玫瑰花粉内壁破壁的最佳方法,使用不同浓度H2O2和NaOH混和溶液(溶液Ⅰ)前处理花粉,使外壁破壁,再分别以下列途径处理:(1)先用黄瓜提取液30℃处理4h,再用纤维素酶37℃处理3h;(2)先用纤维素酶37℃处理3h,再用黄瓜提取液30℃处理4h。上述处理的样品再分别用0.1%的HCl溶液37℃处理2h。结果表明,用6%的溶液Ⅰ前处理,再经途径(2)处理能使玫瑰花粉内壁达到99%的破壁率;该途径处理的花粉经0.1%的HCl作用后,花粉内容物彻底分解。此方法是本实验探索过程中彻底破裂玫瑰花粉内外壁的最佳途径。
In order to investigate the best process for the inner-wall breaking of the rose pollen, the rose pollen were first treated with different concentration of solution I （NaOH/H2O2 mixture） to make outer-wall breaking. The results indicated that 6% solution I was best concentration. After treatment with solution Ⅰ , the sample was treated in two ways to break inner-wall：（1）the treated sample was incubated at 30℃ for 4 hours with cucumber extraction and then digested with cellulase at 37℃ for 3 hours;（2） the treated sample was digested with cellulase at 37℃ for 3 hours and then incubated at 30℃ for 4 hours with cucumber extraction. Finally, the samples described above were treated with 0.1% HCI again at 37℃ for 2 hours. The results indicated that the rose pollen was pre-treated with solution Ⅰ and with method （2）, the ratio of inner-wall breaking reached as high as 99%. In this condition, the sample was treated with 0.1% HCI again, the rose pollen was totally decomposed. This method was the best way for wall breaking of the rose pollen in our study.
出处
《食品科技》
CAS
北大核心
2008年第10期54-56,60,共4页
Food Science and Technology
关键词
玫瑰花粉
内壁破壁
黄瓜提取液
纤维素酶
rose pollen
inner-wall breaking
cucumber extraction
cellulase
