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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (17): 103-107.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

板栗仁酶促褐变产物的提取及稳定性研究

杨心宇 綦菁华 王静   

  • 收稿日期:2010-03-03 修回日期:2010-05-24 出版日期:2010-09-05 发布日期:2010-09-05
  • 基金资助:

    PXM

Study on the extraction and stability of the enzymatic browning product in chestnut kernel

  • Received:2010-03-03 Revised:2010-05-24 Online:2010-09-05 Published:2010-09-05

PDF (PC)

1058

摘要：

本论文对板栗仁酶促褐变产物进行了提取并对其稳定性进行了研究。确定水浴回流法提取酶促褐变产物最佳工艺条件为: 乙醇浓度为75%，提取时间为6h，料液比为1∶2，提取温度为45℃。温度对酶促褐变产物稳定性影响不明显，光照、pH、食品添加剂因素影响其稳定性。

关键词: 控释尿素, 控释尿素, 普通尿素, 用量, 小麦, 玉米, 产量

Abstract:

The extraction and stability on the enzymatic browning product of the chestnut kernel were studied. The best extracting conditions of the bath reflux were that 75% of ethanol concentration, 6h of extraction time, 1∶2 of ratio material to liquid, 45℃ of extracting temperature. The factor of temperature doesn’t affect the stability of the enzymatic browning product, but other factors of light, pH, food additive affect the stability of the enzymatic browning product.