响应曲面法优化大高良姜黄酮酶法提取工艺  

Optimization of Enzymatic Extraction of Flavonoids from Galangal Rhizomes (Alpinia galanga)

作　　者：彭晶[1] 杨颖[1] 牛付阁[1] 李清宇[1] 贾琳斐[1] 段玉峰[1] 郭行[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品科学》2013年第14期169-172,共4页Food Science

摘　　要：为研究大高良姜活性成分,选用纤维素酶法提取大高良姜黄酮,并选取酶添加量、酶解时间、酶解温度和酶解pH值4个因素进行单因素试验,在此基础上以4个因素为自变量,提取率为响应值,采用Box-Behnken试验设计和响应面分析法,建立数学模型确定大高良姜黄酮提取的最佳工艺条件为酶添加量30.0U/mL、酶解温度56.6℃、pH5.14、酶解时间1.71h,在此条件下,大高良姜总黄酮的提取率为5.08%。The cellulose-assisted extraction of flavonoids from galangal rhizomes（Alpinia galanga） was optimized by response surface methodology based on Box-Behnken design.The extraction efficiency of flavonoids was investigated with respect to four variables including enzyme dosage,hydrolysis time,temperature and pH,and a mathematical model was developed.The optimal enzyme dosage,temperature,initial pH and time for extracting flavonoids from galangal rhizomes were 30.0 U/mL,56.6 ℃,5.14 and 1.71 h,respectively.The extraction yield of flavonoids under these conditions was 5.08%.

关 键 词：大高良姜 黄酮 纤维素酶法提取 响应曲面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]