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脂溶性迷迭香抗氧化剂对油脂的抗氧化作用和生鲜猪肉的保鲜效果 脂溶性迷迭香抗氧化剂对油脂的抗氧化作用和生鲜猪肉的保鲜效果
Pub Date : 2021-03-20 DOI: 10.19902/j.cnki.zgyz.1003-7969.2021.03.028
吕雯雯 | 王文庆 | 吴华 | 王春岭 | 陈晓迪 | 许敏 | 肖俊松
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引用次数: 0
叶黄素纳米脂质体的多聚赖氨酸修饰及其体外释放性能 叶黄素纳米脂质体的多聚赖氨酸修饰及其体外释放性能
Pub Date : 2021-03-20 DOI: 10.19902/j.cnki.zgyz.1003-7969.2021.03.013
焦岩 | 高嘉宁 | 常影 | 佟佳路 | 韩赫 | 景文娟
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引用次数: 0
黑老虎种子的营养成分分析及评价 黑老虎种子的营养成分分析及评价
Pub Date : 2021-03-04 DOI: 10.19902/j.cnki.zgyz.1003-7969.2021.03.100
王丽军 | 廖苏奇 | 梁洁 | 龙海荣 | 夏祥华 | 陈乾平 | 韦树根
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引用次数: 0
Aqueous enzymatic extraction of Cornus wilsoniana fruit oil 水酶法提取山茱萸果油
Pub Date : 2012-10-01 DOI: 10.1109/BMSE.2012.6466186
J. Lijuan
The optimum enzyme of extracting oil from Cornus wilsoniana fruit was selected from xylanase,amylase,cellulase,neutral protease,composite plant hydrolytic enzymes and pectinase.The results showed that the oil extraction rate(65.29%) with cellulase was the highest among the six kinds of enzyme,and the oil exraction rate(64.05%) with composite plant hydrolytic enzymes was the second,the lowest oil extraction rate was 54.47% only by xylanase.By single factor test,the optimum conditions with cellulase was obtained as follows: pH 5.8,solid-liquid ratio 1∶3,enzyme dosage 2.5%,reaction temperature 40 ℃,reaction time 4 h.Under these conditions,the oil extraction rate reached 76.64%.
从木聚糖酶、淀粉酶、纤维素酶、中性蛋白酶、复合植物水解酶和果胶酶中筛选出了提取山茱萸果实油脂的最佳酶。结果表明:纤维素酶的提取率最高,为65.29%;复合植物水解酶的提取率次之,为64.05%;木聚糖酶的提取率最低,为54.47%;通过单因素试验,得到纤维素酶的最佳提取条件为:pH 5.8,料液比1∶3,酶用量2.5%,反应温度40℃,反应时间4 h,在此条件下,提取率可达76.64%。
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引用次数: 1
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