【摘要】 以紫色花椰菜为原料,利用响应面法优化纤维素酶辅助超声波法提取原花青素工艺。考察加酶量、超声波功率、超声波时间对紫色花椰菜原花青素提取率为响应值。通过建立紫色花椰菜原花青素提取率的二次回归方程,得出最佳提取工艺为加酶量2.08%、酶解温度50℃、超声波功率316.63 W、酶解时间40 min、超声波时间25.86 min条件下,紫色花椰菜原花青素提取率最大,最大值14.36%。超声波辅助酶法提取紫色花椰菜原花青素具有耗时短、提取物纯度高,对原花青素破坏小等特点,为进一步综合利用紫色花椰菜提供了更好的依据。更多还原

【Abstract】 Using the purple cauliflower as raw material, the process of extracting proanthocyanidins from purple cauliflower by cellulase assisted ultrasonic method was optimized by response surface method. The extraction rate of proanthocyanidins from purple cauliflower was measured by enzyme dosage, ultrasonic power and ultrasonic time. Through the establishment of purple cauliflower proanthocyanidin extraction rate of two times the regression equation, the optimum extraction process for 2.08% of the amount of enzyme, enzymatic hydrolysis temperature 50, ultrasonic power 316.63 W, enzymolysis time 40 min, ultrasonic time 25.86 min, extraction of Proanthocyanidins from purple cauliflower was the biggest, the maximum value of 14.9877%. Conclusion: the ultrasonic assisted enzymatic extraction of procyanidins from purple cauliflower has the characteristics of short time consumption, high purity and low destruction to proanthocyanidins, which provides a better basis for further comprehensive utilization of purple cauliflower.更多还原