酶解结合超声波技术对杨梅核中低含量黄酮类化合物的提取纯化

Extraction and purification of low content flavonoids from bayberry(Myrica Rubra Sieb.) kernel by the combination of ultrasonic and cellulase techniques

采用纤维素酶酶解结合超声波辅助提取,通过大孔树脂分离,纯化杨梅核中的黄酮类化合物,并进行工艺优化.结果表明:纤维素酶酶解最佳条件为:料液比1∶10,酶量1.5%,酶解温度40℃,pH6.0,最佳酶解时间2 h;超声辅助提取最佳条件为:乙醇浓度50%,提取时间4 h.以自然流速上大孔树脂D101柱,经水洗除杂、60%的乙醇洗脱,获得杨梅核提取物的黄酮含量达66.10%.该实验方法适于杨梅核中低含量黄酮类化合物的提取纯化.

A novel method, the combination of ultrasonic and cellulase techniques, was developed to isolate and purify the flavonoids from Myrica ruba kernel by using the chromatography with macroporous resin. Results showed that the optimum conditions were as follows： the ratio of solid and liquid 1 ： 10, the amount of cellulase 1.5%, enzymatic hydrolysis temperature 40 ℃, pH of enzyme solution 6.0, enzymatic hydrolysis time 2 h, the concentration of alcohol 50%, and the treatment time for the ultrasonic 4 h. The content of flavonoids in the extractions increased up to 66.10% after purification with D101 macro-porous resin by using 60% ethanol as eluant. The results illustrate that the applied experimental technique is suitable to extract and purify the low content flavonoids in bayberry kernels.