食品工业科技2011，Vol.32Issue(7)：228-232,5.
盐酸法和β-葡萄糖苷酶法水解橄榄叶提取物制备羟基酪醇的比较
Comparison of extraction of olive leaves to prepare hydroxytyrosol by hydrochloric acid and β-glycosidase
卜文文 1刘常金 1田仕夫1
作者信息
- 1. 天津科技大学食品工程与生物技术学院,天津,300457
- 折叠
摘要
Abstract
The extraction of olive leaves was hydrolyzed by hydrochloric acid and p-glycosidase respectively to prepare hydroxytyrosol.The orthogonal design was adopted to find out the optimal processing conditions of both methods.Results showed that the optimal hydrochloric hydrolysis conditions were as follows; hydrochloric acid concentratio 0.2mol/L, ratio of solvent volume to extract of olive leaves (mL/mg) 50:1 ,and hydrolyzing for 6h at 80℃.The optimal enzymatic hydrolysis conditions were as follows: pH 7.0, enzyme concentration 25U/mg,and hydrolyzing for 5h at 50℃.ln view of production cost and the yield of hydroxytyrosol, the method of hydrochloric acid was better than the method of enzymatic hydrolysis.关键词
橄榄叶提取物/羟基酪醇/盐酸/β-葡萄糖苷酶Key words
extracts of olive leaves/hydroxytyrosol/hydrochloric acid/β-glycosidase分类
轻工纺织引用本文复制引用
卜文文,刘常金,田仕夫..盐酸法和β-葡萄糖苷酶法水解橄榄叶提取物制备羟基酪醇的比较[J].食品工业科技,2011,32(7):228-232,5.
