复合酶和超声辅助两步法提取甘草酸的工艺
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(天津科技大学食品工程与生物技术学院,天津 300457)

作者简介:

梁霞,女,天津科技大学在读硕士研究生。

通讯作者:

吕晓玲(1960—),女,天津科技大学教授,硕士。E-mail:lxling@tust.cn

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基金项目:

国家重点研发计划资助项目(编号:2016YFD0400803)


Study on the two-stage extraction of glycyrrhizic acid by combined enzymes and ultrasonic method
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(School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)

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    摘要:

    以甘草酸提取率为指标,优化了复合酶和超声辅助两步法提取甘草中甘草酸的最佳工艺条件。结果表明,甘草原料为1 g时,复合酶法提取阶段的最佳工艺条件为:复合酶比例(果胶酶∶纤维素酶)1∶3 (U/U),复合酶用量175 U/g·底物,pH 5.5,时间1 h,温度50 ℃,原料粒度40目,料液比1∶25 (g/mL);超声辅助提取阶段的最佳工艺条件为:提取溶剂20%乙醇,料液比1∶35 (g/mL),超声功率350 W,时间15 min,温度40 ℃。在最佳工艺条件下,甘草酸提取率可达(90.44±0.14)%。

    Abstract:

    Taking glycyrrhizic acid extraction rate was used as an index, the technological conditions of extraction of glycyrrhizic acid from Licorice wad optimized by two-stage method of combined enzymes and ultrasonic. When the mass of glycyrrhizic acid was 1 g, the optimum technological conditions for the enzymatic stage were as follows: the optimal ratio of combined enzymes (pectinase∶cellulose) was 1∶3 (U/U); the dosage of combined enzymes was 175 U/g·Substrate, reacted at pH 5.5 for 1 h at 50 ℃; and the particle size of raw material was 40 mesh with the ratio of material to liquid 1∶25 (g/mL). The optimum technological conditions for the ultrasonic stage were as follows: the ultrasonic extraction solvent is 20% ethanol, and the ratio of material to liquid is 1∶35 (g/mL), ultrasonic treating for 15 min at 40 ℃ with 350 W. Under these optimum conditions, the extraction rate of glycyrrhizic acid could reach(90.44±0.14)%.

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引用本文

梁霞,吕晓玲.复合酶和超声辅助两步法提取甘草酸的工艺[J].食品与机械,2018,34(10):145-151,157.
LIANGXia, LUXiaoling. Study on the two-stage extraction of glycyrrhizic acid by combined enzymes and ultrasonic method[J]. Food & Machinery,2018,34(10):145-151,157.

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  • 收稿日期:2018-04-06
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  • 在线发布日期: 2023-03-17
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