加酶回流法提取广西凌云县特产川木瓜总黄酮的工艺优化

The Enzyme Reflux Method of the Total Flavonoids in Guangxi Lingyun Specialty Chuan Papaya Process optimization

目的:探索加酶回流法提取广西凌云县特产川木瓜总黄酮的最适工艺。方法:以芦丁为对照品,采用紫外可见分光光度法测定广西凌云川木瓜总黄酮含量。采用正交实验的方法,探究乙醇溶液体积分数、料液比、回流时间、提取温度和加酶量等因素对广西凌云县川木瓜总黄酮提取率的影响。结果:以乙醇体积分数为70%,回流时间90min,提取温度为80℃,料液比为1:10g/mL,加酶量为70mg五个因素水平为最佳提取条件,提取率为0.2158%。结论:本试验方法操作简单,重现性、稳定性良好,可为广西凌云县特产川木瓜的开发提取提供优化依据。

Objective:To explore the process optimization of the Enzyme reflux method of the total flavonoids in Guangxi Lingyun specialty Ch-uan papaya.Methods:Total flavonoids content in Guangxi Lingyun specialty Chuan papaya was clear by using Uv-vis spectrophotometry.Use Orthog-onal test to explore following factors as the volume fraction of ethanol solution,the ratio of material to liquid,reflux time,extraction temperature and volume of the enzyme,on total flavonoids in Guangxi Lingyun specialty Chuan papaya.Result:In 70%volume fraction of ethanol 90 min’s reflux time,80℃of extraction temperature,material to liquid ratio 1:10 g/mL and 70 mg enzyme is the best.On this condition,the extraction yield of total flavo-noids was 0.2158%.Conclution:The method is simple and it has good reproducibility and stability.So it can provide the basis for some optimization for the development of Guangxi Lingyun specialty Chuan papaya.