酶法提取黑米中黄酮及抑菌性检测
China Food Additives(2017)
Abstract
以黑龙江五常黑米为原料,采用纤维素酶法提取其中的黄酮类物质,考察酶添加量、酶解温度、酶解时间和pH对黑米中黄酮类物质提取效果的影响.在单因素试验基础上,利用响应面法优化酶法提取黑米黄酮工艺,最后对黑米黄酮的抑菌效果进行分析.结果表明,酶法提取黄酮类物质的最佳工艺条件为:酶添加量0.8%,酶解温度47℃,酶解时间65min,pH 4.6,此条件下黑米中黄酮的提取率为1.26%.黑米中黄酮类物质对大肠杆菌和金黄色葡萄球菌有明显的抑制效果.
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