中国食品学报2017，Vol.17Issue(10)：99-106,8.DOI:10.16429/j.1009-7848.2017.10.014
复配生物酶法提取黑米花色苷工艺研究
Research of Compound Enzymes Extraction of Anthocyanins from Black Rice
摘要
Abstract
Cultivation of black rice that's a ancient and rare rice variety has a long history in China.It has rich nutrition,high edible and medicinal value.The aim of this study was to optimize the compound enzymes extraction parameters of anthocyanins from black rice.Effects of compound enzymes species and ratio of solid to liquid,enzymolysis pH value,enzymolysis temperature and enzymolysis time on the yield of anthocyanins from black rice had been investigated through single factor experiments in the paper.On the basis of single factor investigations,response surface design method (RSM) was applied to optimize the extraction parameters and the regression model had finally been established.The optimal parameters has maximal anthocyainin content of 209.06 mg/100 g,α-amylase contents 52 U/g,cellulose amylase contents 480 U/g,ratio of material to solvent 1∶30,enzymolysis pH value of 6.5,enzymolysis temperature of 50 ℃,enzymolysis time of 65 min as the discovery through RSM.关键词
黑米/花色苷/复配生物酶/响应面设计Key words
black rice/anthocyanins/compound enzymes/response surface引用本文复制引用
赵月,江连洲,韩翠萍,历卓,葛子榜,刘庆冠..复配生物酶法提取黑米花色苷工艺研究[J].中国食品学报,2017,17(10):99-106,8.基金项目
国家科技支撑计划项目(2014BAD22B01) （2014BAD22B01）
