酶法提取金樱子总黄酮的研究  

Study on extraction of flavonoids from rose laevigata by enzymic treatment

作　　者：林宣贤[1,2,3] 

机构地区：[1]福建生物工程职业技术学院,福州350002 [2]广州微量元素研究所,广州510070 [3]福建医科大学,福州350004

出　　处：《中国食品添加剂》2009年第4期117-121,共5页China Food Additives

摘　　要：对金樱子黄酮类化合物的酶法提取工艺进行了研究。采用单因素实验考察了纤维素酶、果胶酶、木瓜蛋白酶、复合酶(纤维素酶+果胶酶+β-葡聚糖酶+半纤维素酶+木瓜蛋白酶)对总黄酮提取率的影响及酶解温度,酶解液pH值,酶解时间和酶用量对总黄酮产量的影响,通过正交试验设计确定了酶法提取金樱子总黄酮的最佳提取工艺条件:酶解温度为50℃,酶解液初始pH=4.5,酶解时间为120min,酶的用量为0.35mg/mL的复合酶(纤维素酶+果胶酶+β-葡聚糖酶+半纤维素酶+木瓜蛋白酶)。实验结果表明:在一定条件下,复合酶的酶解效果比单一酶好,纤维素酶酶解效果比果胶酶好,木瓜蛋白酶在单独使用时基本没有效果。根据正交实验确定的最佳酶提取工艺条件与传统的直接醇提取工艺相比,金樱子总黄酮产量提高了26.2%。The process for enzymatic extracting flavonoids from Rosa laevigata was studied.By single-factor experiment,the effect of the type of enzyme such as cellulase,pectinase,Papain,compoundcomplex(cellulase,pectinase,β-glucanase,Hemicellulase and Papain),hydrolysis temperature,enzyme solution pH,digestion time and the enzyme dosage on the yield of total flavonoids were investigated.The optimum extraction condition obtained from orthogonal design of experiment is as follows:hydrolysis temperature 50℃,the initial enzyme solution pH4.5,enzymolysis time 120 min,the amount of compound enzyme 0.35mg/mL(cellulase + pectinase +β-glucanase + Hemicellulase +Papain).It was found that compound enzyme is better than single enzyme under certain conditions;cellulase is normally better than pectinase while papain have little effect when used alone.Yield of total flavonoids increased by 26.2 percent by using the optimum enzyme process conditions,as compared with the traditional direct alcohol extract process.

关 键 词：金樱子 黄酮 酶法提取 复合酶 

分 类 号：TS202.1[轻工技术与工程—食品科学]