复合酶法提取余甘果中黄酮总量工艺研究

Study on Enzymatic Extraction of Total Flavonoids from Euphorbia Pulcherrima

本文采用酶法提取余甘果中总黄酮的工艺条件,筛选了酶的种类后通过单一因素实验确定总黄酮提取率的影响因素,再通过正交实验优化最佳酶解条件,最终验证了酶用量、酶解温度和酶解时间、pH值对总黄酮的提取率的影响效果。得到了最佳提取条件为加酶量为8mg/g、酶解温度为70℃、酶解时间为70min、pH值为7。最佳条件下余甘果总黄酮的提取率可达1.997%,本研究为余甘果中总黄酮提取方法提供复合酶法处理数据参考。

In this paper,the technological conditions of enzyme-assisted extraction of total flavonoids from fructus glycyrrhizae were optimized.First of all,the types of enzymes were determined,and then the factors affecting the extraction rate of total flavonoids were determined by a single factor.Finally,the optimum conditions of enzyme hydrolysis were optimized by orthogonal experiment.Furthermore,the effects of enzyme dosage,hydrolysis temperature,hydrolysis time and PH value on the extraction rate of total flavonoids were verified.The optimum extraction conditions were as follows: the amount of enzyme was 8 mg/g,the hydrolysis temperature was 70 ℃,the hydrolysis time was 70 min,and the PH value was 7.Under the optimum conditions,the extraction rate of total flavonoids was 1.997 %.