| 洋葱中黄酮类化合物的酶解法提取研究 |
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| 引用本文： | 杨云龙,苏范胜,赵邦龙,谢彦. 洋葱中黄酮类化合物的酶解法提取研究[J]. 滨州学院学报, 2009, 25(3): 83-85 |
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| 作者姓名： | 杨云龙 苏范胜 赵邦龙 谢彦 |
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| 作者单位： | 滨州学院,化学与化工系,山东,滨州,256603 |
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| 摘 要： | 采用酶解法处理洋葱皮,然后采用乙醇浸提法提取洋葱中黄酮类化合物.研究了酶解各因素对黄酮类化合物提取率的影响,找出一套最佳的提取工艺条件.研究结果表明,酶解法的最佳提取条件为:酶解温度为45℃,酶解pH值为6~7,酶解时间为60 min,酶用量为2.5‰.
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| 关 键 词： | 洋葱 黄酮类化合物 酶解法 乙醇浸提法 |
Study on the Enzyme Hydrolysis Extraction of Flavones Compounds of Onion |
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| YANG Yun-long,SU Fan-sheng,ZHAO Bang-long,XIE Yan. Study on the Enzyme Hydrolysis Extraction of Flavones Compounds of Onion[J]. Journal of Binzhou University, 2009, 25(3): 83-85 |
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| Authors: | YANG Yun-long SU Fan-sheng ZHAO Bang-long XIE Yan |
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| Affiliation: | YANG Yun-long,SU Fan-sheng,ZHAO Bang-long,XIE Yan (Department of Chemistry , Chemical Engineering,Binzhou University,Binzhou 256603,China) |
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| Abstract: | The method of enzyme hydrolysis was used to make onionskin,then the approach of etha-nol immersion extraction was used to extract flavonoid compounds of onion. Some factors of enzyme hy-drolysis were studied to find out an optimum condition of the extraction. The results indicate that the op-timum condition for the enzyme hydrolysis was at 45℃ ,pH 6～7,and 2.5‰ enzyme dosage with 60 minutes extraction. |
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| Keywords: | onion flavonoid compounds enzyme hydrolysis ethanol immersion extraction |
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