超声辅助酶法提取银杏叶总黄酮的研究  

Ultrasonic assisted enzymatic extraction of total flavonoids from ginkgo biloba leaves

作　　者：张杨洋 朱肖月 仁增措姆 余海忠 吴进菊 ZHANG Yang-yang;ZHU Xiao-yue;REN Zeng-cuo-mu;YU Hai-zhong;WU Jin-ju(College of Food Science and Technology and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053)

机构地区：[1]湖北文理学院食品科学技术学院·化学工程学院,襄阳441053

出　　处：《中国食品添加剂》2020年第3期70-75,共6页China Food Additives

基　　金：湖北省高等学校优秀中青年科技创新团队计划项目(T201616);湖北省普通本科高校“荆楚卓越人才”协同育人计划项目;襄阳市科学研究开发课题(食品加工高新技术平台建设项目);湖北文理学院食品新型工业化学科群建设项目。

摘　　要：研究了超声波辅助酶法提取银杏叶总黄酮的最佳工艺条件,考察了酶的添加量、超声温度、超声时间、乙醇体积分数四个条件对银杏叶黄酮提取率的影响,单因素实验和正交试验结果表明,银杏叶黄酮的最佳提取工艺为:在液料比为20∶1固定值的基础下,酶的添加量为0.16g(纤维素酶0.08g,果胶酶0.08g),超声温度50℃,超声时间45min,乙醇体积分数60%,在此条件下黄酮的提取率为4.66%。The optimum technological conditions for ultrasonic-assisted enzymatic extraction of total flavonoids from ginkgo biloba leaves are studied. The effects of enzyme addition, ultrasonic temperature, ultrasonic time and ethanol volume fraction on the extraction rate of total flavonoids from ginkgo biloba leaves are investigated. Single factor experiment and orthogonal experiment results show that the optimal extraction parameters at the fixed liquid-mateiral ratio of 20 ∶ 1,enzyme amount 0.16 g(0.08 g cellulase, 0.08 g pectinase), ultrasonic temperature 50℃, ultrasonic time 45 min, ethanol volume fraction 60%. Under the above conditions, the extraction yield of flavonoids is 4.66%.

关 键 词：银杏叶 黄酮 超声 酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]