酶辅助提取枸杞果皮花青素

R. C. Ranveer, A. S. Nanadane, P. M. Ganorkar, A. Sahoo
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引用次数: 0

摘要

背景:果皮含有大量的花青素。传统的提取方法不能完全提取花青素。目的:对果皮中花青素的酶预处理工艺进行优化。方法:采用中心复合设计优化酶辅助提取果皮花青素的工艺条件。分别用食品级果胶酶和纤维素酶对果皮进行预处理,然后进行酸化乙醇提取。影响因素包括酶浓度(0 ~ 2%)、孵育时间(1 ~ 5 h)和预处理温度(15 ~ 55℃)。结果:与未处理果皮相比,果胶酶和纤维素酶处理的果皮花青素回收率分别提高了107.17 ~ 63.71倍。通过对数据的响应面分析,建立了二次多项式方程,确定了果胶酶预处理的最佳提取条件:酶浓度0.5%,培养时间2.0h,温度35℃。而对于纤维素酶,最适条件为酶浓度1.42%、孵育时间4.0h、温度32℃。所得结果有力地支持了利用细胞壁降解酶作为一种有效的手段从果皮中回收花青素的想法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enzyme-Assisted Extraction of Anthocyanin from Kokum (Garcinia indica Choisy) Rinds
Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. Methodology: A central composite design was used to optimize the enzyme-assisted extraction of anthocyanin from the Kokum rinds. Kokum rinds was pretreated with food-grade pectinase and cellulase enzymes separately and then subjected to acidified ethanol extraction. The factors investigated included enzyme concentration (0 – 2%), Incubation time (1-5 h) and pretreatment temperature (15–55ºC). Results: Overall, 107.17- to 63.71 - fold increase in anthocyanin recovery when treated with pectinase and cellulase, respectively was observed compared to the untreated rinds. From a response surface analysis of the data, a second-degree polynomial equation was developed which provided the following optimal extraction conditions i.e. enzyme concentration 0.5%, Incubation time 2.0h and temperature 35ºC for pectinase pretreatment. Whereas, in case of cellulase the optimum conditions was enzyme concentration 1.42%, Incubation time 4.0h and temperature 32ºC. The obtained results strongly support the idea of using cell-wall degrading enzymes as an effective means for recovering anthocyanin from Kokum rinds. 
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