超声波辅助果胶酶解法提取白术总黄酮工艺优化

Optimization of ultrasonic-assisted pectin enzymatic hydrolysis for extraction of total flavonoids from Atractylodes macrocephala

以白术中总黄酮含量为指标,对白术中总黄酮提取工艺进行优化。方法:使用酶联免疫反应检测仪在510nm波长处检测黄酮含量,采用超声波辅助果胶酶法对白术中的总黄酮进行提取,考察在不同的果胶酶添加量、适宜酶解、pH值、乙醇浓度、物料比、酶解时间及酶解温度、超声提取时间、提取方式等因素对总黄酮提取率的影响,并通过三因素四水平正交试验对提取工艺进行优化。结果:当酶解环境的pH值为5、料液比1∶15、酶解温度为40℃、乙醇浓度为70%、果胶酶加入12mg·g^-1、酶解50min、超声提取40min时,提取工艺最佳。结论:超声辅助果胶酶法对白术中总黄酮进行提取,有着耗时短、易操作、成本低、节约溶剂且不污染环境等优点,在白术总黄酮的工业化生产中可起到一定的借鉴作用。

Objective: To optimize the extraction process of total flavonoids from Rhizoma Atractylodis Macrocephalae with the content of total flavonoids as index. Methods: Flavonoids were detected by ELISA at 510 nm wavelength. Total flavonoids were extracted from Rhizoma Atractylodis Macrocephalae by ultrasonic-assisted pectinase method. The effects of different pectinase dosage, suitable enzymatic pH, ethanol concentration, material ratio,enzymatic hydrolysis time and temperature, ultrasonic extraction time and extraction method on the extraction rate of total flavonoids were investigated. The extraction process was optimized by orthogonal test of three factors and four levels. Result: When the p H of enzymatic hydrolysis environment is 5, the ratio of material to liquid is 1∶15,the temperature of enzymatic hydrolysis is 40℃, the concentration of ethanol is 70%, the pectinase is added 12 mg·g-1,the enzymatic hydrolysis is 50 min, and the ultrasonic extraction is 40 min,the extraction process is the best.Conclusion: Ultrasound-assisted pectinase extraction of total flavonoids from Rhizoma Atractylodis Macrocephalae has the advantages of short time, easy operation, low cost, solvent saving and no pollution to the environment. It can be used for reference in the industrial production of total flavonoids of Rhizoma Atractylodis macrocephalae.