响应面酶法辅助超声提取芫荽总黄酮的工艺研究  

Study on the Enzyme-assisted Ultrasonic Extraction Process of Total Flavonoids in Coriandrum sativum

作　　者：刘芸 胡美忠 任慧婧[3] 莫正昌[3] 郁建生[2,3] LIU Yun;HU Mei-zhong;REN Hui-jing;MO Zheng-chang;YU Jian-sheng(Department of Chemical Engineering,Guizhou Light Industry Technical College,Guiyang550025,China;Research Center of Traditional Chinese Veterinary MedicineEngineering in Guizhou Province,Tongren 554300,China;School ofPharmacy,Tongren Polytechnic College,Tongren 554300,China)

机构地区：[1]贵州轻工职业技术学院化工系,贵阳550025 [2]贵州省中兽药工程研究中心,贵州铜仁554300 [3]铜仁职业技术学院药学院,贵州铜仁554300

出　　处：《中国调味品》2019年第3期102-106,共5页China Condiment

基　　金：国家新兴产业重大工程西部地区创新能力建设项目(发改办高技[2016]2195号)

摘　　要：为了研究酶法辅助超声提取芫荽中总黄酮的工艺。以芫荽为原料,在单因素试验基础上,根据Box-Behnken试验设计原理,采用4因素3水平的响应面分析法,以总黄酮收率为响应值进行回归分析。结果表明,酶解最佳工艺条件为酶解时间10 min、酶解温度49℃、酶解pH值4.9、酶用量1.9mg/g。在此条件下,总黄酮收率为2.15mg/g。优选的提取工艺稳定可行、收率高,为芫荽的深入研究提供了参考。In order to study the enzyme-assisted ultrasonic extraction process of total flavonoids from Coriandrum sativum,using Coriandrum sativum as the raw material,on the basis of single factor test and Box-Behnken test design principle,the response surface methodology with 4 factors and 3 levels is used for regression analysis with the total flavonoids'yield as the response value.The results show that the optimum conditions for enzymatic hydrolysis are as follows:enzymatic hydrolysis time is10 min,enzymatic hydrolysis temperature is 49℃,enzymatic hydrolysis pH is 4.9,and enzymatic dosage is1.9 mg/g.Under these conditions,the yield of total flavonoids is 2.15 mg/g.The optimized extraction process is stable and feasible with high yield,which has provided a reference for the further study on Coriandrum sativum.

关 键 词：纤维素酶 超声提取 芫荽 总黄酮 芦丁 

分 类 号：TS201.56[轻工技术与工程—食品科学]