酶法提取黄饭花黄酮工艺优化及其抗氧化活性研究  

The optimization of flavonoids extraction from buddleja officinalis maxim by enzymatic and flavonoids antioxidant activity

作　　者：曾承露[1] 李锋[1] 

机构地区：[1]黔南民族师范学院化学化工学院,都匀558000

出　　处：《中国食品添加剂》2017年第6期93-98,共6页China Food Additives

基　　金：贵州省科学技术联合基金项目(黔科合LH字[2014]7418);贵州省教育厅自然科学研究青年项目(黔教合KY[2015]459);贵州省教育厅自然科学研究重点项目(黔教合KY[2014]286)

摘　　要：采用酶法提取黄饭花黄酮,在单因素基础上,利用响应面法对该提取工艺进行优化,并对提取液进行体外抗氧化活性研究。结果表明:黄饭花黄酮提取的最佳工艺为料液比1∶100(g/m L)、酶用量200μL、酶解温度53.6℃、p H 5.32和酶解时间30min,在此工艺条件下黄酮提取率可达到7.02%。此外,黄饭花黄酮提取液拥有良好的清除DPPH·和·OH的能力。enzymatic method was used to extract flavonoids from buddleja officinalis maxim, the extraction process was optimized by response surface methodology on the basis of the single-factor test. The in vitro antioxidant activity of the extracting solution was studied. Results showed that the optimized extraction conditions were ： the ratio of material to solution 1 ： 100 （g/mL）, enzyme loading 2001aL, enzymolysis temperature 53.6℃, hydrolysis 30min. Under these conditions, flavonoids yield reached to 7.02%. The flavonoids scavenging ability to DPPH · and · OH free radicals were all strong.

关 键 词：黄饭花 纤维素酶 黄酮 抗氧化性 响应面法 

分 类 号：TS202.1[轻工技术与工程—食品科学]