|Table of Contents|

Extraction Process of Onion Polysaccharides With Trypsin

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年06
Page:
106-111
Research Field:
Publishing date:

Info

Title:
Extraction Process of Onion Polysaccharides With Trypsin
Author(s):
CAO RuiSHAN ChenghaiCHEN Ming
(Institute of Resources and Environment,Xichang College,Xichang,Sichuan 615013)
Keywords:
oniontrypsinpolysaccharidesextraction
PACS:
-
DOI:
10.11937/bfyy.20173339
Abstract:
Taking fresh red onion as test material,by single factor experiment and orthogonal experiment,the effect of trypsin on the extraction rate of onion polysaccharide was studied in this study,in order to explore the extraction process of onion polysaccharide with higher extraction rate and lower extraction condition.The results showed that the order of the factors affecting the extraction rate of onion polysaccharide was enzyme concentration>extraction time>pH>extraction temperature,while the highest extraction rate of onion polysaccharide that was 13.1% when the enzyme concentration was 5.0%,the pH was 8.2,the extraction time was 165 minutes and the extraction temperature was 37 ℃.Compared with the traditional hot water extraction process,the extraction rate was improved 8.7 percentage points,which indicated that the extraction method with trypsin had practical application value.

References:

 

[1]廖春龙,阮征,印遇龙,等.洋葱化学成分、生理保健功能和我国洋葱加工现状与发展趋势[J].食品工业科技,2010,31(8):409-412.

[2]郭梅,赵靖,王娜,等.洋葱多糖的水浸提取工艺条件研究[J].食品研究与开发,2011(4):59-62.

[3]马钊,李景明,李丽梅,等.洋葱多糖提取工艺的研究[J].食品工业科技,2005,26(5):98-99.

[4]冯长根,吴悟贤,刘霞,等.洋葱的化学成分及药理作用研究进展[J].上海中医药杂志,2003,37(7):63-64.

[5]刘良科,赵丽娟.洋葱生物活性物质的研究进展[J].怀化学院学报,2009(5):55-58.

[6]张强,牟雪姣,周正义,等.洋葱多糖的提取及其抗氧化活性研究[J].食品与发酵工业,2007(1):138-141.

[7]马钊.洋葱多糖提取及其提高免疫力和将血脂功能性质研究[D].北京:中国农业大学,2005.

[8]周文俊,王福海,黄茂盛,等.酶法提取洋葱多糖及抗氧化性能研究[J].华中师范大学学报(自然科学版),2014,48(5):693-698.

[9]宁月宝,吕丹,张鹏翔,等.黑洋葱粗多糖的提取及降血糖作用研究[J].黑龙江畜牧兽医,2016(7):182-183.

[10]李晋,徐怀德,李珏金,等.洋葱多糖纤维素酶法提取及其抗氧化性研究[J].西北植物学报,2013,30(11):2345-2350.

[11]张锋伦,吴素玲,孙晓明,等.洋葱多糖不同提取工艺的提取效果研究[J].时珍国医国药,2009,20(4):793-794.

[12]杨建刚,陈相艳,王世清,等.洋葱多糖提取工艺及生物活性研究进展[J].中国食物与营养,2014,20(11):54-56.

[13]傅冬和,李适,蔡汶莉,等.纤维素酶提取洋葱多糖工艺研究[J].湖南农业科学,2012(23):80-83.

[14]孟志芬,祝勇,张怀.木瓜蛋白酶酶解法捉取大枣多糖的工艺研究[J].河南科技学院学报(自然科学版),2006(3):49-50.

[15]王碧,廖立敏,张宜英,等.木瓜蛋白酶法提取洋葱多糖研究[J].食品工业科技,2013,34(16):232-233,254.

[16]肖宝石,吕海涛.酶法提取浒苔多糖工艺优化的研究[J].食品与机械,2010(5):125-127.

[17]张雅利,张文娟,何琼华.胰蛋白酶-Sevag法联用脱柿多糖蛋白[J].食品工业科技,2005(5):107-108,111.

[18]徐宁.能源植物细胞壁结构与碱处理降解转化关系的研究[D].武汉:华中农业大学,2011.

Memo

Memo:
-
Last Update: 2018-03-30