Surfactant-assisted enzymatic extraction of piperine from Piper nigrum L

Surfactant-assisted enzymatic extraction of piperine from Piper nigrum L

Surfactant-assisted enzymatic hydrolysis was used to extract the flavor compounds from piper nigrum L. The extraction conditions were optimized through orthogonal and single-factor experiments. The extracted piperine content, measured with High-Performance Liquid Chromatography (HPLC) and UV spectro...

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Bibliographic Details
Main Authors: Yang Yu, Siqi Hu, Duojiao Fu, Xiaoxu Zhang, Hongqin Liu, Baocai Xu, Mingquan Huang
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
enzyme
surfactant
piperine
extraction
Online Access:http://dx.doi.org/10.1080/10942912.2019.1707221

Internet

http://dx.doi.org/10.1080/10942912.2019.1707221

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