辣木叶粉酵母发酵破壁提取和纯化工艺研究

Study on Broken Wall Extraction and Purification Process of Moringa oliefera Leaf Powder Yeast Fermentation

针对影响辣木多酚提取的主要因素,通过试验确定了最优提取和分离纯化方案.由实验可知,采用干性酵母破壁提取法对辣木多酚进行提取,在干性酵母添加量0.3%、辣木叶粉∶水=1∶3(g∶mL)、发酵时间3 d、发酵温度32℃的条件下,辣木多酚的提取率最高,总酚含量达到43.8μg·mL^-1,远高于未经发酵提取的总酚含量;采用Sephadex LH-20凝胶柱层析法对辣木多酚进行分离纯化,在洗脱液为20%酸化柠檬酸-柠檬酸钠,流速为0.5 mL·min^-1,进样量为20 mg的条件下,辣木多酚的分离效果最佳.通过本实验以期为辣木多酚的提取提供一定试验依据.

Aiming at the main factors affecting the extraction of Moringa oliefera polyphenols,optimal extraction,separation and purification schemes for extraction of moringa polyphenols were determined.Moringa polyphenols were extracted by breaking the yeast wall,adding 0.3%dry yeast,Moringa leaf powder∶water=1∶3(g∶mL),followed by 3 days of fermentation time.At 32℃,the extraction rate of polyphenols was the highest,and the total phenol content reached 43.8μg·mL^-1,which was much higher than the total phenol content extracted without fermentation.Moringa polyphenols were separated and purified.Sephadex LH-20 gel column chromatography was used to separate and purify M.oleifera polyphenols and the best results were obtained when the eluent was 20% acidified citric acidsodium citrate,with flow rate of 0.5 mL·min^-1,and injection volume of 20 mg.These results are expected to provide a basis for the extraction of M.oleifera polyphenols.