摘要
本研究以杜仲叶为原料,通过添加复合酶制剂来提取活性成分,运用正交试验找出复合酶制剂的最佳配比。结果表明:杜仲叶粉碎为40~80目是活性成分提取效果和过滤难度间的平衡点;正交试验表明影响提取效果的因素主次为蛋白酶>纤维素酶>单宁酶>果胶酶;添加蛋白酶0.18%、果胶酶0.03%,纤维素酶0.20%、单宁酶0.05%时,杜仲叶绿原酸浸出量为41.28 mg/g,是对照组的1.69倍。复合酶处理后的杜仲叶提取液为黄绿色,有杜仲叶特有的清香味、无青味,口感柔和无涩味,为杜仲叶的深加工提供理论基础。
In this study, eucommia ulmoides leaves were used as raw materials.The quality of eucommia ulmoides tea was improved by adding compound enzyme preparation, and the optimum ratio of compound enzyme preparation was found by orthogonal test. The results showed that the comminution of eucommia ulmoides leaves to 40~80 mesh is the balance between the extraction effect of active ingredients and the difficulty of filtration;orthogonal tests show that the factors influencing the extraction were as fallows: protease > cellulase > tannase >pectinase. When protease 0.20%, pectinase 0.05%, cellulase 0.20% and tannase 0.01% were added,the chlorogenic acid leaching content was 41.28 mg/g,which was 1.69 times that of the control group. The extract of eucommia ulmoides leaves after the compound enzyme treatment is yellow-green, which has the unique clear fragrance and no green taste of eucommia ulmoides leaves, and has a soft taste and no astringency, which meets the requirements of people for drinks.
作者
陈书明
陈玮
CHEN Shuming;CHEN Wei(Sanmenxia Key Laboratory of Biotechnology Sanmenxia Polytechnic,Sanmenxia 472000,Henan,China)
出处
《粮食加工》
2021年第3期50-54,共5页
Grain Processing
基金
河南省高等学校重点科研项目(杜仲叶超细粉的研制及其在面制品生产中的应用与推广,编号:21B550005)
三门峡市科技攻关项目(复合酶制剂在杜仲速溶茶生产中的关键技术研究,编号:2017010103)。
关键词
杜仲叶
复合酶制剂
绿原酸
eucommia ulmoides leaves
compound enzyme preparation
chlorogenic acid
