学术
摘 要:
使用酶法提取辣椒素的新方法研究了最佳酶解条件，通过酶解液初始pH值、酶解时间、酶解温度和酶量的三水平正交实验，得到了影响辣椒素产量指标的最优水平组合，实验得出辣椒素产量为7．18mg／g；并与传统溶剂浸提法提取辣椒素进行了比对实验，结果表明：酶法提取辣椒素萃取速度快、效率高，产量比传统方法提高了30％。[著者文摘]
文章出处:
《粮油食品科技》-2007年15卷6期 -64-66页
栏目信息:
分 类 号:
文献标识码:
B
文章编号:
1007-7561（2007）06-64-03
Discussion on the experiment of extracting capsaicin by enzymolysis
GUO Qing-zhu, LIU Yu （1. Weifang Institute of Supervision ＆ Inspection on Product Quality, Weifang Sandong 261031; 2. China Supervision and Testing for Vegetable Quality, Weifang Sandong 261031 ）
Abstract:
The optimum enzymolytic condition is obtained after experiment of extracting capsaicin by enzymolysis. The optimum factors which affect the output of capsaicin are obtained by orthogonal test. The contrastive experiment between enzymolysis and traditional lixiviation shows that extracting capsaicin by enzymolysis, the extracting speed, the efficiency and the output are better than that by traditional lixiviation. The output of capsaicin is 7.18mg/g, 30% higher than traditional method.[著者文摘]
Key words:
enzymolysis ; capsaicin ; orthogonal test
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