食品工业科技Issue(11)：299-300,304,3.
瓠瓜胰蛋白酶抑制剂的提取
Extraction of trypsin inhibitor in gourd
马勇 1王国洋 1张丽娜1
作者信息
- 1. 渤海大学化学化工与食品安全学院,辽宁锦州121000
- 折叠
摘要
Abstract
The trypsin inhibitor in gourd was obtained by a water-extracting method.The extraction temperature,liquid/material ratio,extraction time and pH value were considered as four important factors to determine the optimal extraction factors,with the inhibition of gourd extracts on trypsin as the reference.The optimal extraction conditions were proved to be with liquid/material ratio（mL/g）4∶ 1,extraction time 1 hour at 70℃ and pH=8.关键词
瓠瓜/胰蛋白酶抑制剂/提取Key words
gourd/trypsin inhibitor/extraction分类
轻工纺织引用本文复制引用
马勇,王国洋,张丽娜..瓠瓜胰蛋白酶抑制剂的提取[J].食品工业科技,2011,(11):299-300,304,3.
