食品科学
• 工艺技术 • 上一篇 下一篇
张晓松,张博雅,张永忠,金 花*
出版日期:
发布日期:
ZHANG Xiaosong, ZHANG Boya, ZHANG Yongzhong, JIN Hua*
Online:
Published:
摘要:
利用“Amano”β-糖苷酶对槐角异黄酮进行水解制备染料木黄酮。采用高效液相色谱法检测槐角异黄酮水解率。探讨酶质量浓度、水解时间、pH值和水解温度对异黄酮水解率的影响,并通过响应面法确定最佳水解条件。结果表明,最佳水解条件为酶质量浓度0.5 mg/mL、水解时间3.68 h、pH 4.95、水解温度59.2 ℃。在此条件下,槐角异黄酮水解率达95.76%。该研究为自然界药用植物的开发应用提供了理论依据。
关键词: 槐角异黄酮, 酶水解, 高效液相色谱
Abstract:
Purpose: To optimize the hydrolysis (into genistein) of isoflavones extracted from Fructus Sophorae with “Amano” β-glucosidase. Methods: The optimization of four hydrolysis conditions including enzyme concentration, time, pH and temperature for improved hydrolysis efficiency was performed using response surface methodology (RSM). Results: The optimal hydrolysis conditions were determined as follows: enzyme concentration, 0.5 mg/mL; hydrolysis time, 3.68 h; pH value, 4.95, and hydrolysis temperature, 59.2 ℃. Under these conditions, the hydrolysis efficiency of total isoflavones was as high as 95.76%. Our investigation is significant for the exploitation and application of medicinal pants.
Key words: Fructus Sophorae isoflavones, enzymatic hydrolysis, high performance liquid chromatography
中图分类号:
Q946.8
张晓松,张博雅,张永忠,金 花. 响应面试验优化“Amano”β-糖苷酶水解槐角异黄酮工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201606014.
ZHANG Xiaosong, ZHANG Boya, ZHANG Yongzhong, JIN Hua. Process Optimization by Response Surface Methodology for Hydrolysis of Fructus Sophorae Isoflavones by“Amano” β-Glucosidase[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606014.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201606014
https://www.spkx.net.cn/CN/Y2016/V37/I6/82