复合酶法提取五味子果肉中总酚的工艺研究

Extraction technology of total phenol from flesh of Schisandra chinensis by compound enzymatic hydrolysis

【目的】采用复合酶辅助法提取五味子果肉中的总酚类物质,为五味子的综合利用提供参考。【方法】以五味子果肉为原料,从9种生物酶中优选出果胶酶、纤维素酶、中性蛋白酶和漆酶4种酶,在单因素(酶解时间、酶解温度、酶解pH、酶添加量)试验基础上,采用正交试验及方差分析确定复合酶法提取五味子果肉总酚的最佳条件。【结果】单因素试验结果显示,随着酶解时间和pH的增加,4种酶处理五味子果肉总酚提取率总体呈先上升后下降的趋势。随着酶解温度和酶添加量的增加,果胶酶、纤维素酶、中性蛋白酶处理五味子果肉总酚提取率呈先上升后下降趋势,而漆酶处理总酚提取率与以上三者不同。通过正交试验,得到五味子果肉总酚提取的最佳条件为添加1.0%果胶酶、3.0%纤维素酶、3.0%中性蛋白酶、5.0%漆酶(以上均为质量分数),pH 5.0,酶解时间20min,温度30℃,在此条件下五味子果肉总酚的提取率为2.83%,高于单酶处理总酚提取率,是无酶工艺(1.19%)的2.38倍。【结论】得到的复合酶辅助提取法能够明显提高五味子果肉总酚提取率,且工艺简单,可用于规模化生产。

【Objective】The total phenol was extracted of Schisandra chinenise（Turcz.）Baill flesh by compound enzyme hydrolysis method to improve the utilization of Schisandra.【Method】Pectinase,cellulose,neutral protease and laccase were selected from 9enzymes and orthogonal experiments and variance analyses were conducted to determine the optimum conditions for phenol extraction based on tests of single factor（hydrolysis time,hydrolysis temperature,pH,enzyme dosage）.【Result】With the increase of hydrolysis time and pH,treatment of Schisandra fruit with the selected 4enzymes increased the total phenol extraction yield first but decreased subsquently.As the increase of hydrolysis temperature and enzyme dosage,treatment of Schisandra fruit by pectinase,cellulose,and neutral protease increased total phenol extraction yield first and decreased subsquently,while total phenol extraction yield after laccase treatment wasdifferent from the other three.The optimum conditions were：pectinase 1.0%,cellulose 3.0%,neutral protease 3.0%,laccase 5.0 %,pH 5.0,time 20 min,and temperature 30 ℃.Under the optimal conditions,the yield of total phenol was 2.83%,which was 2.38 timers of that of the traditional process（1.19%）.【Conclusion】Enzyme-assisted method was efficient and time-saving with simple operation and good stability.It can be used for industrial production.