摘要
为了有效提高莲心中黄酮类物质的提取效果,采用果胶酶辅助提取方法,研究酶解温度、pH值、酶用量及酶解时间对莲心黄酮类物质提取效果的影响,通过L9(34)正交试验设计优选其最佳工艺条件。结果表明,影响莲心黄酮类物质提取效果的主次因素顺序为酶用量>酶解温度>酶解时间>pH值,最佳提取工艺为酶解温度50℃,pH4.5,酶用量0.6mg/mL,酶解时间2.0h,在此条件下莲心黄酮类物质提取率为1.271%。该酶法提取工艺,可以在较低的温度下提高提取效果,与传统的水提取工艺(90℃、45min)相比,莲心中黄酮类物质提取率提高了28.64%。
Improving the extraction efficiency of flavonoids from plumula nelumbinis, pectinase assisted extraction has been adopted. The effects of enzymatic hydrolysis temperature, pH value, enzyme dosage and enzymatic hydrolysis time on extraction yield of flavonoids from plumula nelumbinis were investigated. The processing parameters were optimized by orthogonal array design. The results showed that the order of the primary and secondary factors for the yield of flavonoids was enzyme dosageenzymatic hydrolysis temperatureenzymatic hydrolysis timepH value. The optimal extraction conditions were enzymatic hydrolysis temperature 50℃, pH 4.5, enzyme dosage 0.6 mg/mL, and enzymatic hydrolysis time 2.0 h, the extraction yield of flavonoids from plumula nelumbinis was 1.271% on optimum technological conditions. Compared to traditional water extraction method （90℃ 、45 min）, the pectinase assisted extraction method has the advantages of improving yield with lower extraction temperature. The extraction yield of flavonoids from plumula nelumbinis has increased by 28.64%.
出处
《中国农学通报》
CSCD
2012年第3期267-271,共5页
Chinese Agricultural Science Bulletin
基金
福建省科技重大专项专题项目"建宁县特色农产品深加工技术创新示范"(2007SZ0001-9)
福建省教育厅科技项目"莲心黄酮类物质提取工艺的研究与应用"(JB09110)
关键词
莲心
果胶酶
酶法提取
黄酮类物质
plumula nelumbinis
pectinase
enzymatic extraction
flavonoids
