蒲公英总黄酮复合酶酶法提取工艺及抗氧化活性研究

Study on extraction processof total flavonoids in dandelion by using the compound enzymes and their antioxidant activities

在考察加酶量、pH值、料液比、乙醇浓度、酶解温度和酶解时间对蒲公英总黄酮得率影响的基础上,进行四因素三水平响应面试验,优化得到蒲公英总黄酮复合酶酶法的最佳提取条件为料液比122(g/mL)、pH 4.5、乙醇浓度52%、酶解温度51℃,该条件下蒲公英总黄酮的得率为15.09mg/g。体外功能性试验显示,蒲公英总黄酮提取液的抗氧化活性及对自由基的清除能力均较强。

The effects on the yield of total flavonoids were studied by reference enzyme dosage,pH value,ratio of material to liquid,ethanol concentration,enzymolysis temperature and time.A 4 factor with 3 horizontal response surface test optimization were conducted.The optimal extraction conditions of the total flavonoids of dandelion were as follows：1：22（g/mL）,pH 4.5,52% ethanol concentration,the hydrolysis temperature was 51 ℃.Under these conditions,the yield of total flavonoids was 15.09 mg/g.The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free radicals.