反应详情

温度

30 °C

Rutin (5 kg) was dispersed in 100 l of water (temperature: 55° C.). To this mixture were added 10 g of naringinase (Amano Enzyme, Inc., trade name: naringinase “Amano”, Japan) and each of the edible components (food additives, food ingredients) listed in Tables 1 and 2. The amount of each edible component added was adjusted that to attain the concentration in the mixture prepared as shown in Tables 1 and 2 (0.5 or 0.05 wt. %). The pH of the reaction mixture was 4.7. The reaction solution was left to stand 24 hours at 72° C., and then cooled to 30° C. The components precipitated by cooling were recovered by filtration. Solid filtrates were washed with water and then dried to obtain isoquercitrin.

1. additionTo this mixture were added 10 g of naringinase (Amano Enzyme, Inc
2. additionThe amount of each edible component added
3. concentrationthe concentration in the mixture
4. customprepared
5. waitThe reaction solution was left
6. customThe components precipitated
7. temperatureby cooling
8. filtrationwere recovered by filtration
9. washSolid filtrates were washed with water
10. customdried