川芎微波提取工艺对酪氨酸酶活性的影响  

Effect of Microwave-assisted Extraction Technology of Ligusticum Chuanxiong Hort.on Tyrosinase Activity

作　　者：龚盛昭[1] 杨卓如[2] 杨惠波[1] 

机构地区：[1]广东轻工职业技术学院轻化工程系,广州510300 [2]华南理工大学化工学院,广州510640

出　　处：《香料香精化妆品》2005年第2期26-29,共4页Flavour Fragrance Cosmetics

基　　金：广东省佛山市产学研专项资金项目(2003A36)。

摘　　要：以提取物产率和对酪氨酸酶的相对抑制率为评价指标,考察了川芎微波提取工艺对酪氨酸酶活性的影响。得到了最佳提取工艺条件:以90%乙醇溶液为提取剂,乙醇溶液与川芎的质量比为10∶1,微波450W提取7min,提取2次。提取物(干基)产率约4.59%,对酪氨酸酶的相对抑制率为75.1%。与直接加热提取法进行了比较,结果表明,微波辅助提取能缩短提取时间,并能提高提取物产率和对酪氨酸酶的相对抑制率。The effect of microwave-assisted extraction(MAE)technology of Ligusticum chuanxiong Hort. on tyrosinase activity was studied with the yield and the relative inhibitory activity against tyrosinase (RIAAT) of the extract used as evaluating indexes in the experiment.It was concluded that the optimal condition was two doses of microwave radiation (450 W) for 7 min with a mass ratio of 90% ethanol to material by 10∶1.The dry extract of Ligusticum chuanxiong Hort.with 4.59% yield and 75.1% RIAAT was obtained.Compared with direct-heating extraction,MAE can shorten extracting duration,and improve yield and RIAAT of the extract.

关 键 词：酪氨酸酶活性 川芎 相对抑制率 提取工艺条件 微波辅助提取 乙醇溶液 提取物 评价指标 直接加热 提取时间 提取剂 质量比 提取法 产率 缩短 

分 类 号：TQ658[化学工程—精细化工]