超声波协同酶法提取芹菜中总黄酮的工艺优化

Optimization of total flavonoids extraction technology from celery by ultrasonic-enzyme synergistic method

为提高芹菜中总黄酮的得率,采用超声波-纤维素酶协同方法醇提芹菜总黄酮,研究了酶解p H值、加酶量、超声功率、料液比、超声时间对芹菜总黄酮得率的影响。在单因素试验的基础上,通过正交试验优化确定了芹菜中黄酮提取的最佳工艺条件,即酶解p H值为4.0、加酶量210 U/g、超声功率200 W、料液比为1∶25(g∶m L)、超声时间40 min,在此条件下总黄酮得率为1.018 4%。

To improve the total flavonoids yield of celery,the total flavonoids were extracted by alcohol with ultrasonic-enzyme synergistic method.The effect of enzymatic pH,enzyme addition,ultrasonic power,solid-liquid ratio,ultrasonic time on flavonoids yield of celery was studied.On the basis of single factor test,the optimum process conditions for flavonoids yield was determined as follows：pH 4.0,enzyme addition 210 U/g,ultrasonic power 200 W,solid-liquid ratio 1∶25 （g∶ml）,ultrasonic time 40 min.Under these conditions,the total flavonoid yield was 1.018 4％.