复合酶法提取金针菇总黄酮的优化  

Optimization of Complex Enzymatic Extraction of Flavone From Flammulina velutiper(Fr.) Sing

作　　者：王广慧[1] 魏雅冬[1] 于德涵[1] 

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《湖北农业科学》2015年第14期3482-3484,3488,共4页Hubei Agricultural Sciences

基　　金：黑龙江省绥化市科技计划项目(KJZD20130082);国家自然科学基金项目(21201128)

摘　　要：为了研究采用复合酶法从金针菇[Flammulina velutiper(Fr.)Sing]中提取总黄酮的最适条件,通过单因素试验和正交试验探讨了料液比、酶反应时间、酶反应温度、酶反应p H对金针菇总黄酮提取率的影响,并以金针菇总黄酮提取率为评价指标,优化提取工艺。结果表明,复合酶法提取金针菇总黄酮的最适条件为料液比1∶20(g∶m L),酶反应时间80 min,酶反应温度60℃,酶反应p H 5,在此条件下金针菇总黄酮的提取率为4.76%。In this paper, the optimal conditions of complex enzymatic extraction of flavone from Flammulina velutiper（Fr.）Sing were studied. Through the single factor and orthogonal experiments, the influences of solid-liquid ratio, enzymatic reaction time, enzymatic reaction temperature and enzymatic reaction pH on the extraction rate of flavone were discussed, and the extraction process was optimized. The experimental results showed that the optimum conditions were as follows ： the solidliquid ratio of 1：20（g / mL）, enzymatic reaction time of 80 min, enzymatic reaction temperature of 60 ℃, enzymatic reaction pH of 5. Under this condition, flavone extraction rate was 4.76%.

关 键 词：复合酶法 金针菇[Flammulina velutiper(Fr.)Sing] 总黄酮 提取 

分 类 号：S646.15[农业科学—蔬菜学] R284.2[农业科学—园艺学]