酶法辅助PEG-200超声波提取葵花籽仁中绿原酸的工艺优化  

Optimization of Chlorogenic Acid Extraction from Sunflower Kernel by Enzyme-Assisted PEG-200 Ultrasonic Method

作　　者：刘霞[1] 廖梅香[1] 罗江浩 LIU Xia;LIAO Meixiang;LUO Jianghao(Gannan Medical University,Ganzhou 341000)

机构地区：[1]赣南医学院,赣州341000

出　　处：《食品工业》2021年第11期76-80,共5页The Food Industry

基　　金：江西省青年科学基金项目(20171BAB215058)。

摘　　要：为提高葵花籽仁中绿原酸的得率,采用酶法辅助聚乙二醇(PEG)-200超声波提取葵花籽仁中绿原酸,研究酶用量、酶解时间、酶解温度、液固比及超声时间对葵花籽仁中绿原酸得率的影响。在单因素试验的基础上,通过响应面法优化确定葵花籽仁中绿原酸提取的最佳工艺条件,即酶解温度50℃,酶用量0.5%,酶解时间1.7 h,液固比15∶1 (mL/g),超声时间32 min,在此条件下绿原酸的提取率为3.49%。To improve the chlorogenic acid yield of sunflower kernel, chlorogenic acid was extracted by enzyme-assisted polyethylene glycol(PEG)-200 ultrasonic method. The effect of enzyme dosage, enzymolysis time, enzymolysis temperature,liquid-material ratio and ultrasonic time onchlorogenic acid yield of sunflower kernel was studied. On the basis of single factor test, the optimum conditions of extraction were determined as follows by response surface analysis: enzymolysis temperature 50 ℃, enzyme dosage 0.5%, enzymolysis time 1.7 h, liquid-material ratio 15∶1(mL/g) and ultrasonic time 32 min. Under these conditions, the chlorogenic acid yield was 3.49%.

关 键 词：葵花籽仁 绿原酸 聚乙二醇(PEG) 超声波 酶法辅助 

分 类 号：TQ28[化学工程—有机化工]