超声波辅助酶法提取菝葜绿原酸工艺优化

Optimizing of Ultrasonic Assisted Enzymatic Extraction of Chorogenic Acid from Smilax

目的:优化超声波辅助酶法提取菝葜中绿原酸的工艺条件。方法:通过单因素试验考察超声波提取时间、酶用量、酶解时间、酶解温度、p H,对绿原酸得率影响;在此基础上,选取对绿原酸得率影响显著因素:p H、酶解温度和酶解时间,进行3因素3水平的Box-behnken中心组合设计,采用响应面法优化分析三因素及其交互作用对绿原酸得率的影响,确定最优因素及水平并验证。结果:最佳提取条件为超声作用时间30 min,酶用量2 mg/g菝葜粉,反应体系p H值5.46,酶解温度54℃,酶解时间48 min,此条件下绿原酸得率为10.17 mg/g。结论:优化工艺合理可行,可用于菝葜绿原酸的提取。

OBJECTIVE： To optimize ultrasonic assisted enzymatic extraction process of chorogenic acid from smilax china. METHODS： The single-factor test was adopted to investigate the effects of ultrasonic time,enzyme loading,enzymolysis temperature,hydrolysis time and p H on chlorogenic acnid content,based on which,three-factor and three level Box-behnken central component design was performed,and then was optimized by response surface methodology,and verification tests were conducted. RESULTS：The optimum extraction process of chorogenic acid is when the ultrasonic time is 30 min,enzyme loading is 2 mg/g,p H 5. 46,enzymolysis temperature is 54 ℃,hydrolysis time is 48 min. Under these conditions,a tchorogenic acid yield of 10. 17 mg/g was obtained. CONCLUSIONS： The optimal technology is reasonable and feasible,and can be used for ultrasonic assisted enzymatic extraction of chorogenic acid from smilax china.