复合酶法提取化橘红总黄酮工艺研究  

Extraction Technology for Total Flavonoids from Tomentose Pummelo by Composite Enzyme Method

作　　者：陈雪婷 徐文杰 李智勇 王洛临 林海娜[2] 

机构地区：[1]广东省中医药工程技术研究院,广东广州510095 [2]中山大学新华学院,广东广州510520

出　　处：《辽宁中医药大学学报》2016年第12期50-53,共4页Journal of Liaoning University of Traditional Chinese Medicine

摘　　要：目的:优选复合酶法提取化橘红总黄酮的工艺条件。方法:在单因素试验的基础上,采用BoxBehnken设计,以总黄酮含量为评价指标,分别考察酶解时间p H值及酶用量对提取效果的影响。结果:最佳提取工艺为酶用量0.32%,p H值为4.83,50℃水浴中振荡酶解0.5 h,滤渣再加入60%乙醇加热回流处理1 h。结论:酶解辅助提取化橘红总黄酮效果理想,建立的数学模型预测性良好。Objective：To optimize the extraction conditions of total flavonoids from tomentose pummelo by composite enzyme method. Methods：Based on the single factor experiment,the content of total flavonoids as the evaluation index,the Box-Behnken design was used to investigate the effect of the time,p H value and enzyme dosage. Results：The optimum extraction conditions were concluded as follows：composite enzyme amount of 0.33%,p H of 4.83 and enzymolysis 0.5 h at 50 ℃. Then the drug residue was heated with 60% ethanol for 1 h. Conclusion：The mathematical model had good prediction.

关 键 词：效应面法 复合酶 化橘红 总黄酮 

分 类 号：R284[医药卫生—中药学]