超声波辅助酶法提取苦瓜素工艺研究

The Technology of Ultrasonic-assisted Enzyme Extraction of Elaterin

采用超声波辅助酶法对苦瓜中苦瓜素的提取工艺进行研究,通过正交试验优化提取工艺。结果显示,苦瓜素的最佳提取工艺条件为料液比1∶10、复合酶用量0.25%,提取时间60min、提取温度55℃、超声波功率200W,在此条件下,苦瓜素提取率为16.82%。超声波辅助酶法应用于苦瓜素的提取,高效环保,可为苦瓜素的工业化提取提供理论参考。

The method of ultrasonic-assisted enzymatic extraction process is used to extract elaterin in Momordica charantia L., and the extraction technology is obtained through orthogonal test. The results show that the optimal ultrasonic-assisted enzymatic extraction condition is as follows： material/liquid ratio： 1：10, amount of composite enzyme： 0.25%, extraction time： 50 min, extraction temperature： 55℃, ultrasonic power： 200W. Under the optimal condition, the extraction rate of elaterin is 16.82%. The method is highly efficient and environmental-friendly, which provides a theoretical basis for polysaccharide extraction＇of elaterin.