Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method
In this study, curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method. On the basis of single factor test, five factors including enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzymatic hydrolysis pH, enzyme dosage and ionic liquid dosage were selected as r...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120114 |