响应面优化酶法提取柿叶黄酮的工艺研究  

Research on the Extraction Technology of Total Flavonoids from Persimmon Leaf with the Optimal Enzymatic Method of Response Surface

作　　者：马燕燕[1] 鲁晓翔[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《安徽农业科学》2010年第19期10251-10254,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究柿叶黄酮的提取条件及方法,为柿叶黄酮的提取研究提供参考。[方法]采用酶法提取柿叶中的黄酮物质,在单因素试验基础上选取试验因素与水平,根据中心组合(Box-Benhnken)试验设计原理采用3因素3水平的响应面分析法,依据回归分析各影响因素。[结果]以柿叶黄酮得率为响应值作响应面和等高线,得出柿叶黄酮提取的最佳工艺条件为:加酶量9mg,酶解温度52℃、pH值4.8、酶解时间130min,在最优条件下黄酮得率为2.47%。[结论]酶法提取柿叶黄酮的工艺较好,所得的黄酮得率较高,为以后的工业生产提供依据。[Objective] The reference for the extraction of total flavonoids from persimmon leaf was provided through the research on its extraction condition and method.[Method] The enzymatic method was adopted in the extraction of total flavonoids from persimmon leaf.The response surface method with 3 factors at 3 levels,which was based on single factor test,was designed to analyze the all of affecting factors,according to the principle of Box-Benhnken experiment.[Results] The extraction rate of total flavonoids from persimmon leaf being taken as the value for the response surface method and contour,the optimum extraction condition was confirmed as follows：the concentration of the cellulose added,9 mg;the time enzymatic hydrolysis,130 minutes;the temperature,52 ℃;and the pH,4.8,under which condition,the extraction rate was 2.47%.[Conclusion] The method was better with high extraction rate of total flavonoids from persimmon leaf,which could provide the reference for its future industrial production.

关 键 词：柿叶 黄酮 酶解 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]