酶法提取银杏黄酮类化合物研究  

STUDY ON THE EXTRACTION OF TOTAL FLAVONOIDS FROM GINKGO LEAVES BY ENZYME HYDROLYSIS

作　　者：吴梅林[1] 周春山[1] 陈龙胜[1] 钟世安[1] 谷芳芳[1] 

机构地区：[1]中南大学化学化工学院,长沙410083

出　　处：《天然产物研究与开发》2004年第6期557-560,共4页Natural Product Research and Development

基　　金：湖南省科委重点攻关项目 (0 0NKY10 10 )

摘　　要：本文研究了纤维素酶酶解法提取银杏总黄酮工艺。与传统的乙醇提取工艺相比 ,银杏总黄酮得率提高了 18.92 %。实验确定了最佳提取条件 :酶浓度 0 .4 0mg/mL ,酶作用时间 12 0min ,酶解温度 5 0℃ ,酶解介质 pH值为 4 .5 ,乙醇浓度 70 % ,提取温度 70℃。A new technology of extracting total flavonoids from Ginkgo leaves by enzyme hydrolysis was studied.Comparing with the traditional technology of extraction with alcohol,the yield of total flavonoids is increased by 18.92%. Some extracting factors effecting efficiency were examined.The optimum technological conditions weve as follow: the concentration of enzyme was 0.4 mg/mL,enzymatic hydrolysis time was 120 mins,enzymatic hydrolysis temperature was 50 ℃,pH=4.5, concentration of extraction alcohol was 70%,and extraction temperature was 70 ℃.

关 键 词：银杏总黄酮 最佳提取条件 银杏黄酮 乙醇提取 乙醇浓度 研究 提取温度 酶法提取 酶解 得率 

分 类 号：Q949.327.1[生物学—植物学] R284.2[医药卫生—中药学]