摘要
以黑龙江五常黑米为原料,采用纤维素酶法提取其中的黄酮类物质,考察酶添加量、酶解温度、酶解时间和pH对黑米中黄酮类物质提取效果的影响。在单因素试验基础上,利用响应面法优化酶法提取黑米黄酮工艺,最后对黑米黄酮的抑菌效果进行分析。结果表明,酶法提取黄酮类物质的最佳工艺条件为:酶添加量0.8%,酶解温度47℃,酶解时间65min,pH 4.6,此条件下黑米中黄酮的提取率为1.26%。黑米中黄酮类物质对大肠杆菌和金黄色葡萄球菌有明显的抑制效果。
Flavonoids were extracted from Wuchang black rice by cellulase method. The effects of cellulose enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and enzymatic hydrolysis pH value on the extraction of flavonoids were investigated. The technology for enzymatic extraction of flavonoids was optimized through single-factor experiments and response surface methodology. Subsequently, the antimicrobial activity of the extracted flavonoids was evaluated. The optimal extraction conditions were determined as follows ~ the cellulose enzyme dosage, 0.8% enzymatic hydrolysis temperature, 47℃ enzymatic hydrolysis time, 65min; enzymatic hydrolysis pH 4.6. Under these conditions, the extraction rate of flavonoids from black rice was 1.26%. The flavonoids from black rice had significant antibacterial activity against Escherichia coli and Staphylococcus attreus.
出处
《中国食品添加剂》
北大核心
2017年第12期79-85,共7页
China Food Additives
基金
吉林省教育厅"十三五"科学技术研究项目(55KH20170191KJ)
关键词
黑米
黄酮
提取
纤维素酶
抑菌活性
black rice
flavonoids
extraction
cellulase
antibacterial activity
