超声波协同复合酶法提取栀子中黄酮的研究  

Study on extraction of flavonoids from gardenia by ultrasonic-assisted complex enzymatic method

作　　者：刘美琴 LIU Mei-qin(Shanxi Light Industry Vocational and Technical College,Taiyuan 030013,Shanxi,China)

机构地区：[1]山西轻工职业技术学院

出　　处：《粮食与油脂》2019年第7期92-94,共3页Cereals & Oils

摘　　要：采用超声波协同复合酶法提取栀子中黄酮类物质,采用正交试验对提取条件进行优化。结果表明:最佳提取工艺为酶质量浓度0.8%、酶解温度45℃、酶解时间90min、提取液pH4.8,在此条件下,提取率高达3.6%。采用DPPH法判定黄酮的活性,采用紫外分光光度法测定提取的黄酮类物质的纯度,纯度为97.6%。Flavonoids from gardenia was extracted by ultrasonic-assisted complex enzymatic method.The extraction conditions were optimized by orthogonal test.The results showed that the optimum extraction process were as follows:enzyme dosage 0.8 %(mass concentration),extraction temperature 45℃,time 90 min,pH 4.8,under these conditions,the extraction rate was up to 3.6 %.The DPPH method was used to determine the activity of flavonoids.The purity of the flavonoids was 97.6% deterined by UV spectrophotometry.

关 键 词：栀子 超声波 复合酶 黄酮 

分 类 号：TS201.1[轻工技术与工程—食品科学]