响应面法优化酶辅助提取北五味子藤茎木脂素工艺  

Optimization of Enzyme-assisted Extraction of Lignans from Stem of Schisandra chinensis by Using Response Surface Methodology

作　　者：张伟哲 白玉莹 任珅[1] 李艳姿 李慧萍[1] 王梓[1] 李伟[1] ZHANG Weizhe;BAI Yuying;REN Shen;LI Yanzi;LI Huiping;WANG Zi;LI Wei(College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学中药材学院,长春130118

出　　处：《吉林农业大学学报》2020年第1期41-47,共7页Journal of Jilin Agricultural University

基　　金：吉林省科技发展计划项目(20160209008YY);吉林农业大学首批青年拔尖创新人才支持计划;吉林省教育厅“十三五”科学技术项目(JJKH20190947KJ)。

摘　　要：采用酶辅助提取法优化北五味子藤茎中总木脂素的提取工艺,利用响应面法(Response surface methodology,RSM)优化漆酶辅助提取五味子醇甲、五味子醇乙、五味子甲素及五味子乙素4种木脂素的最佳工艺,考察酶用量、酶解时间、酶解温度3个因素对总木脂素提取率的影响。结果表明:RSM所设计的回归方程拟合良好,最佳提取工艺的参数:漆酶用量8%,酶解时间3 h,酶解温度40℃,北五味子藤茎中总木脂素提取率平均值为2.29%,与理论值相差0.66%,与未加酶提取法相比,提高了23.09%。该提取方法简单、成本低、提取效率高,适用于工业化大规模生产。Enzyme-assisted extraction method was used to optimize the extraction process of total lignans from the stems of Schisandra chinensis.Response surface methodology(RSM)was used to optimize the optimal process of enzyme-assisted extraction of four lignans,such as schizandrol A,schizandrol B,schisandrin A and schisandrin B.The effects of enzyme dosage,enzyme hydrolysis time and enzyme hydrolysis temperature on the extraction yield of lignin from the stems of Schisandra chinensis were studied.Results show that the regression equation designed by RSM is well fitted,the optimum parameters of the extraction process are as follows:8%dosage of laccase,enzyme hydrolysis time 3 h,enzyme hydrolysis temperature 40℃,and the average yield of total lignans from the stems of Schisandra chinensis is 2.29%.It was higher 0.66%than the theoretical value.Compared with the extraction method without enzyme,the extraction yield of lignans from the stems of Schisandra chinensis was significantly increased to 23.09%.The extraction method is of simplicity,low cost and high extraction efficiency,and it is suitable for large-scale industrial production.

关 键 词：北五味子 木脂素 漆酶 提取率 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学] S567.19[轻工技术与工程—食品科学与工程]