酶法提取香椿叶中总黄酮的工艺研究

Study on Optimum Process Conditions in Enzymatic Extraction of Total Flavone from Toona Sinensis Leaves

采用酶法工艺提取香椿叶中总黄酮,与传统水提工艺相比提取率明显提高,提取条件温和,且不使用有机溶剂。本实验确定的较佳工艺条件为:酶浓度0.20mg/mL,酶解温度45℃,酶解pH5.0,酶解时间120min,浸提温度90℃,浸提时间120min,料液比1∶40。

A new technology of enzymatic extraction of total flavone from toona sinensis leaves was developed, which increases the yield of total flavon with gentle extraction conditions without use of organic reagent compared with traditional water extracting technology. The optimum technological conditions are as following： 0.2mg/mL concentration of enzyme, 45℃ of enzyme treatment temperature,pH 5.0 of extraction media, 120min of enzymolysis time,1：40 of weight ratio of toona sinensis leaves to water,90℃ of extraction temperature in 120min.