酶法结合超声波提取粉葛葛根素的研究  

Research of enzymatic hydrolysis assisted ultrasonic for extraction of puerarin from Kudzu

作　　者：李甜甜[1] 傅舒[2,3] 刘晓风[2] 李东[2] 王舒雅[1] 郑涛[1] 

机构地区：[1]南京工业大学,江苏南京211816 [2]中国科学院成都生物研究所,四川成都610041 [3]中国科学院大学,北京100049

出　　处：《食品工业科技》2015年第13期175-179,共5页Science and Technology of Food Industry

基　　金：中国科学院环境与应用微生物重点实验室开放基金项目(KLCAS-2013-05);江苏省自然科学基金(BK20130932);江苏省高校自然科学基金(13KJB530009)资助

摘　　要：目的:以提高粉葛葛根素的得率为目的。方法:在优选出纤维素酶结合超声波的方法基础上,采用单因素实验和响应面实验法,对影响酶解反应的主要因素进行了优化。结果:最佳酶解反应条件为固液比1∶31(g/m L)、酶解时间9.8h、酶添加量31.84U/g,超声条件为功率150W、频率40k Hz、时间30min。在此条件下得率为0.728%,比优化前提高15.37%,比单纯超声波提取法和传统乙醇浸提法分别高出24.7%和28.0%。结论:初步建立了纤维素酶结合超声波技术提取粉葛葛根素的最优工艺条件。To increase yield of puerarin, enzymatic hydrolysis assisted ultrasonic extraction was used to extract puerarin from Kudzu. A Box- Benhnken design （BBD） involving three main variables such as solid- liquid ratio, enzymatic time and enzyme dosage at three levels was employed based on single factor experiments.The optimal values of these variables were determined by response surface analysis.The optimal conditions were as follows： solid-liquid ratio of 1：31（g/mL） ,enzymatic time of 9.8h and enzyme dosage of 31.84U/g.Moreover,the validity of the established model was verified.The experimental yield of puerarin of 0.728% was in good agreement with the predicted one of 0.723%, which was 1.5.37% higher than unoptimized group and separately 24.7% and 28.0% higher than ultrasonic extraction and ethanol extraction methods.

关 键 词：纤维素酶 粉葛 葛根素 因素 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]