酶法辅助提取红旱莲中总黄酮工艺优化

Optimization for Extracting Total Flavonoids from Hypericum ascyron L. by Enzyme Assisted Method

优化酶法辅助提取红旱莲(Hypericum ascyron L.)中总黄酮的工艺。通过单因素试验和正交试验,研究酶解温度、pH、酶用量和酶解时间对总黄酮提取量的影响。结果表明,酶法提取红旱莲中总黄酮的最佳工艺条件为酶用量1.5%,酶解温度35℃,酶解时间1.0 h,pH 5.2,总黄酮提取率可达13.26 mg/g,比直接超声法提取提高了10.2%。

The extracting process of the total flavonoids from Hypericum ascyron L. by enzyme assisted method was opti- mized. On the basis of single factor tests and orthogonal experiment, the effects of enzymatic treatment temperature, pH val- ue, enzyme dosage, and enzymatic treatment time on the total flavonoids content were studied. The results showed that the optimal enzymatic extracting process of total flavonoids were enzyme dosage 1.5%, enzymatic temperature 35 ℃, enzymatic time 1.0 h, and pH value 5.2, and the total flavonoids content reached 13.26 mg / g, 10.2% more than that by ultrasonic extraction method.