摘要
该文采用β-葡萄糖苷酶、单宁酶、纤维素酶三种酶制剂对刺梨进行酶解,提取刺梨总多酚。通过单因素和响应面实验优化了酶解提取刺梨总多酚的工艺条件。结果表明,最佳酶解提取工艺条件:酶解时间为2.0h,酶解温度为48.0℃,复合酶添加量为0.042%。在此条件下,提取刺梨总多酚含量为8.57mg/g,未酶解处理的刺梨总多酚含量为7.21mg/g,总多酚含量提高率为18.86%,旨在为刺梨多酚的开发利用提供参考。
This paper used three enzyme preparations,β-glucosidase,tannase,and cellulase to enzymatically hydrolyze the Rosa roxburghii Tratt to extract Rosa roxburghii Tratt total polyphenol.The process condition of enzymatic hydrolysis for extracting Rosa roxburghii Tratt total polyphenol was optimized by single factor and response surface experiments,and results showed optimal enzymatic hydrolysis process conditions for extraction:enzymatic hydrolysis time was 2.0 h,enzymatic hydrolysis temperature was 48.0℃,and composite enzyme addition was 0.042%.Under these conditions,the total phenolic content of extracted Rosa roxburghii Tratt was 8.57mg/g,the total polyphenol content in untreated group was 7.21 mg/g,the total polyphenol content increase rate was 18.86%.This study aims to provide a reference for the development and utilization of Rosa roxburghii Tratt.
作者
罗康
龙明秀
李咏富
王辉
田竹希
岑顺友
LUO Kang;LONG Mingxiu;LI Yongfu;WANG Hui;TIAN Zhuxi;CEN Shunyou(School of Biomedical and Pharmaceutical Sciences,Guangdong University of Technology,Guangzhou 510006,China;Guizhou Research Institute of Modern Agricultural Development,Guizhou Academy of Agricultural Sciences,Guiyang 550025,China;Institute of Biotechnology,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Guizhou Hongcai Junong Investment Co.,Ltd.,Liupanshui 553599,China)
出处
《食品与发酵科技》
CAS
2024年第6期100-104,114,共6页
Food and Fermentation Science & Technology
基金
贵州省科技厅科技支撑计划(黔科合支撑[2020]1Y155号、黔科合支撑[2022]一般149、黔科合支撑[2021]一般116)
贵州省基础研究计划(黔科合基础-ZK[2023]一般182)
贵州省刺梨产业工程技术研究中心(黔科中引地[2021]4009)。
关键词
刺梨
酶解
总多酚含量
响应面优化
Rosa roxburghii Tratt
enzymatic hydrolysis
total phenolic content
response surface optimization
