酶解-超声组合提取蒲公英中绿原酸的工艺优化  

The process optimization of the chlorogenic acid extraction from dandelion by the method of enzymatic ultrasonic combination

作　　者：徐树来[1,2] 金慧荣 任红波 王丽 张静[1,2] 陈井权[5] 温暖 XU Shu- lai;JIN Hui- rong;REN Hong-bo;WANG Li;ZHANG Jing;CHEN Jing- quan;WEN Nuan(College of Food Engineering, Harbin University of Commerce, Harbin 150076, China;Key Laboratory. of Food Science and Engineering of Heilongjiang Province, Harbin 150076, China;Institute of Quality and Safety of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China;University Hospital, Harbin University of Commeree, Harbin 150076, China;Hailun Yetai Food Processing Co., Ltd.Suihua, Heilongjiang 152000, China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江省普通高校食品科学与工程重点实验室,黑龙江哈尔滨150076 [3]黑龙江省农业科学院农产品质量安全研究所,黑龙江哈尔滨150086 [4]哈尔滨商业大学校医院,黑龙江哈尔滨150076 [5]海伦野泰食品加工有限公司,黑龙江绥化152000

出　　处：《食品工业科技》2018年第8期160-166,共7页Science and Technology of Food Industry

基　　金：国家级大学生创新创业项目(201610240002);横向课题--蒲公英系列食品开发(130185)

摘　　要：目的:以干蒲公英茎叶为原料,优化其绿原酸提取工艺。方法:采用酶解超声组合法,以绿原酸得率为指标,在单因素实验的基础上,确定酶添加量、酶解时间、超声功率和超声时间为主要影响因素及其水平值,采用Box-Behnken法设计四因素三水平实验进行响应面优化,并建立二次多项数学模型。结果:蒲公英中绿原酸的最佳提取工艺条件:纤维素酶添加量0.3%(占干料的百分比)、酶解时间1.0 h、酶解温度50℃、酶解p H4、超声功率163 W、超声时间1.7 h、料液比1∶20 g/m L。在此条件下,绿原酸平均得率为2.14%±0.02%,与模型预测值(2.12%)相近。结论:酶解超声组合方法较适合提取蒲公英中的绿原酸,响应面分析法较好地优化了提取工艺。Objective： To optimize the technology of extracting chlorogenic acid from the stem and leaf of dandelion. Method：Using the method of enzymatic ultrasonic combination,cellulase additive amount,enzymolysis time,ultrasonic power and ultrasonic time were chose as the main factors.Based on the single experiments,the extracting processing parameters of chlorogenic acid in dandelion were optimized by response surface method,and the multivariate two regression model was established by the index of the chlorogenic acid yield.Results： The optimum extracting parameters were determined as follows：Cellulase additive amount 0.3%（ percentage of dry material）,enzymolysis time 1.0 h,enzymolysis temperature 50 ℃,enzymolysis p H4,ultrasonic power 163 W,ultrasonic time 1.7 h,solid-liquid ratio 1∶ 20 g/m L.On this extracting condition,the yield of chlorogenic acid was 2.14% ± 0.02%,it was similar to the model predictive value 2.12%.Conclusions： The method of enzymatic ultrasonic combination is suitable to extract chlorogenic acid from dandelion,and the extracting technology can be well optimized by response surface method.

关 键 词：蒲公英 绿原酸 纤维素酶 超声波 提取 

分 类 号：TS209[轻工技术与工程—食品科学]