摘要
目的采用正交设计法确定炒麦芽中淀粉酶的最佳提取工艺。方法以淀粉酶的活性为检测指标,采用L9(34)正交试验,考察提取时间(A)、提取温度(B)、料液比(C)及浸提次数(D)4个因素对炒麦芽中淀粉酶活性的影响,并利用碘量法对其酶活性进行测定。结果确定最佳提取工艺为A2B1C2D3,即25倍量的蒸馏水20℃浸提3次,每次60 min。结论优选得到的炒麦芽中淀粉酶的提取工艺操作简单,稳定可靠,质量可控,方法可行。
Objective To optimize the extraction technology of amylase in roasted malt by orthogonal test.Methods The orthogonal design test L9（34） was employed to investigate the effect of extraction time,extraction temperature,solvent consumption,extraction time on the activity of amylase in roasted malt.The content of amylase was determined by iodine volume method.Results The optimum extraction condition was to add 25 times volume of distilled water and to extract 3 times for 60 min each time at 20 ℃.Conclusion This extraction method is valid and feasible for extracting amylase from the roasted malt.
出处
《山西医科大学学报》
CAS
2012年第1期22-24,共3页
Journal of Shanxi Medical University
基金
山西医科大学大学生创新基金资助项目(201217)
关键词
炒麦芽
淀粉酶
正交设计
roasted malt
amylase
orthogonal design
