酶解法协同超声波法提取刺玫果中总黄酮的工艺条件优化

Optimization of process conditions for extracting total flavonoids from Rosa rugosa by enzymatic hydrolysis and ultrasonic method

目的:采用酶解协同超声波两种技术方法来测定刺玫果中总黄酮的含量,并由此进一步优化来得到最佳的刺玫果总黄酮提取工艺。方法:选择总黄酮的提取率为刺玫果提取工艺考察的指标,通过考察不同纤维素酶的用量、乙醇的体积分数、料液比等条件因素来测定对刺玫果中总黄酮提取率的影响,并通过正交试验来优化刺玫果总黄酮的提取工艺。结果:在pH值为5,酶解温度为50℃、料液比1∶15,50%的乙醇体积分数,10mg·g^-1用量的纤维素酶、120min的酶解提取时间,超声25min时刺玫果中总黄酮的提取率较高,含量为126mg·g^-1,是无酶超声提取的1.3倍。结论:该刺玫果总黄酮的优化工艺提取率较高,提取成本低廉,可以用于刺玫果中总黄酮的提取。

[Objective]The enzymatic hydrolysis and ultrasonic method were used to determine the content of total flavonoids in the fruit of the thorn fruit,and further optimized to obtain the best extraction process of total flavonoids from the fruit.[Methods]The extraction rate of total flavonoids was selected as the index of extraction process of thorn rosew-ood.The effects of different cellulase dosage,ethanol volume fraction and solid-liquid ratio on the extraction rate of total flavonoids in thorn fruit were determined.The orthogonal extraction test was used to optimize the extraction process of total flavonoids from Rosa rugosa.[Results]At pH 5,the enzymatic hydrolysis temperature is 50℃,the ratio of material to liquid 1∶15,50%ethanol volume fraction,10mg·g^-1 amount of cellulase,120 minutes of enzymatic extraction time,ultrasonic 25min when thorn fruit The extraction rate of total flavonoids was higher,the content was 126mg·g^-1,which was 1.3 times that of enzyme-free ultrasonic extraction.[Conclusion]The optimized extraction process of the total flavonoids of the thorn fruit is high,and the extraction cost is low,and can be used for extracting the total flavonoids from the thorn fruit.