超声波辅助酶解法提取五味子乙素

Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis(Turcz) Baill

以五味子干果为原料,采用酶解法辅助超声波技术提取其中的五味子乙素。单因素试验结果表明,酶解温度、酶解时间以及酶用量对乙素得率的影响较大。通过响应面回归分析,得到酶解辅助超声波提取乙素的优化工艺条件为酶解温度52.89℃、提取时间4.04h、酶用量0.96%。在此最优条件下,五味子乙素的得率为0.262%。

In this study,Schisandra chinesnsis（Turcz） Baill was used as the raw material to extract γ-schizandrin by ultrasound-assisted enzymatic hydrolysis.Single-factor experiments indicated that extraction rate of γ-schizandrin was greatly affected by hydrolysis temperature,hydrolysis time and enzyme dosage.The optimal extraction conditions were explored by response surface analysis to be hydrolysis temperature of 52.89 ℃,extraction time of 4.04 h,and enzyme dosage of 0.96%.Under the optimal extraction conditions,the extraction rate of γ-schizandrin was up to 0.262%.