关键词: 芦笋, 速溶茶, 中性蛋白酶, 纤维素酶, 黄酮

Abstract:

In order to modify the extraction technology of asparagus instant tea, neutral protease and cellulase was used to improve the extraction efficiency during the extraction of asparagus. The optimal extraction parameters were explored using orthogonal array design. Single factor experimental results indicated that the extraction rate of flavonoids and amino acid content exhibited an obvious improvement under the following conditions: cellulase-to-substrate ratio of 12 U/g and enzymatic hydrolysis time of 30 to 60 min; neutral protease-substrate ratio of 6 AU/kg and enzymatic hydrolysis time of 60 to 90 min. Moreover, the optimal parameters for hydrolysis with compound enzymes were cellulase-to-substrate ratio of 10.56 U/g, neutral proteaseto-substrate ratio of 2.64 AU/kg and enzymatic hydrolysis time of 50 min. The extraction rate of flavonoids was 95.8%, and amino acid content was 20.1 mg/g under these optimal conditions for compound enzymes.

Key words: asparagus, instant tea, neutral protease, cellulase, flavonoids