超声波-酶协同提取枸杞总黄酮的工艺及其抗氧化活性  

Ultrasonic Assisted Enzyme Extraction Technology and Antioxidant Activities of Total Flavonoids From Lycium barbarum

作　　者：牛红军[1] 刘鹏[1] 袁文蛟[1] 李赫宇 杨官娥[3] NIU Hongjun;LIU Peng;YUAN Wenjiao;LI Heyu;YANG Guan’e(School of Bioengineering,Tianjin Modern Vocational Technology College,Tianjin 300350;Tianjin Ubasichealth Nutrition Co.Ltd.,Tianjin 300457;School of Pharm aceutical,Shanxi Medical University,Taiyuan,S hanxi 030001)

机构地区：[1]天津现代职业技术学院生物工程学院,天津300350 [2]天津市益倍建生物技术有限公司,天津300457 [3]山西医科大学药学院,山西太原030001

出　　处：《北方园艺》2020年第2期101-107,共7页Northern Horticulture

基　　金：国家自然科学基金资助项目(81173473);天津市津南区科技计划资助项目(201805016);中国轻工业联合会教育工作分会2019年度资助项目(QGJY2019031)。

摘　　要：以枸杞子为试材,采用超声波-酶协同法提取枸杞子中的总黄酮,通过单因素试验与响应面分析法分析液料比、纤维素酶添加量、酶解时间、酶解温度、酶解pH和超声时间对枸杞总黄酮提取率的影响,优化得出最佳工艺参数。结果表明:超声波-酶协同提取枸杞总黄酮的最佳提取条件为液料比20∶1 mL·g-1、纤维素酶添加量1.0%、酶解时间1.5 h、酶解温度51℃、酶解pH 5.1和超声时间21 min,该条件下枸杞总黄酮的提取率为1.3%,与模型的预计值基本相符;枸杞总黄酮具有对DPPH自由基清除能力和对Fe3+还原能力,呈抗氧化活性,并且抗氧化活性与质量浓度呈一定的量效关系。Taking Lycium barbarum as materials,the total flavonoids of Lycium barbarum were extracted by ultrasonic assisted enzyme method.The liquid-solid ratio,enzyme dosage,enzymolysis time,enzymolysis temperature,enzymolysis pH and ultrasonic time were selected as factors by onefactor experimental design and response surface analysis for ultrasonic assisted enzyme method.The results showed that the optimum conditions of extraction of total flavonoids fromLycium barbarumby ultrasonic assisted enzyme method were liquid-solid ratio 20∶1 mL·g-1,enzyme dosage 1.0%,enzymolysis time 1.5 hours,enzymolysis temperature 51 ℃,enzymolysis pH 5.1 and ultrasonic time21 minutes.Under the condition,the extraction rate of total flavone from Lycium barbarum was1.30%.The total flavonoids had scavenging ability on DPPH · and Fe3+reducing power.The antioxidant ability and mass concentration were in a concentration-dependent manner.

关 键 词：超声波-酶协同法 枸杞总黄酮 提取工艺 响应面分析法 

分 类 号：S567.19[农业科学—中草药栽培]