酶解法提取冬枣叶中甜味抑制剂工艺的研究

摘要

探讨了酶解法提取冬枣叶中甜味抑制剂的工艺条件,采用分光光度法测定冬枣叶中甜味抑制剂的含量,在单因素实验的基础上,进行了正交实验,确定冬枣叶中甜味抑制剂的最佳提取条件为:酶解温度为60℃,酶解时间为2.5h,纤维素酶用量为3 mg/g,料液比为1∶25 (g/mL).在最佳提取条件下,冬枣叶中甜味抑制剂的提取率为4.09％.%Technology of sweetness inhibitors from leaves of ' Dongzao' jujube with enzymolysis was discussed. Sweetness inhibitors extraction rate was determined by spectrophotometry method. Process parameters were optimized by orthogonal experiments based on single factor tests. Results showed that the optimal process parameters were enzymolysis temperature 60 ℃ ,enzymolysis time 2.5 h,the dosage of cellulose 3 mg/g,solid-liquid ratio 1: 25 ( g/mL). The yield of total sweetness inhibitors reached 4. 09% under the optimal process condition.