微波辅助酶法提取秦皮总香豆素的工艺研究  

Study on Extraction Total Coumarins in Cortex Fraxini by Microwaveassisted Enzymetic Methods

作　　者：李伟[1] 刘霞[1] 邓春芳[1] 王清漫 刘江波[1] 

机构地区：[1]赣南医学院,赣州341000

出　　处：《食品工业》2016年第8期65-68,共4页The Food Industry

基　　金：江西省教育厅科技项目(GJJ13681)

摘　　要：优化微波辅助酶法提取秦皮总香豆素工艺。在单因素试验基础上,应用中心组合设计,采用二次多项式逐步回归分析对提取工艺条件进行优化,确定微波辅助酶法提取秦皮总香豆素工艺最佳条件:酶用量1.4%,p H 5.5,酶解温度56℃,酶解时间2.5 h。按此工艺条件,秦皮总香豆素提取率可达7.73%。Microwave-assisted enzymetic extraction of total coumarins in cortex fraxiniwas studied by using single factor experiment and central composite design combining quadratic polynomial stepwise regression analysis.It was concluded that the optimal conditions of extraction were as followings：enzyme dosage 1.4%,p H 5.5,enzymolysis temperature 56 ℃ and enzymolysis time 2.5 h.Under these conditions,the yield of total coumarins in cortex fraxiniwas up to 7.73%.

关 键 词：秦皮 总香豆素 微波辅助 酶法 

分 类 号：R284.2[医药卫生—中药学] O652[医药卫生—中医学]