超声协同酶法优化黄参多酚提取工艺研究

Study on Optimization of Extraction Process of Sphallerocarpus gracilis Polyphenols by Ultrasonic and Enzymatic Method

本文以黄参为原料,以多酚提取量为指标,采用超声协同酶法提取黄参多酚,在单因素实验基础上,通过响应面设计优化最佳工艺条件。结果表明,超声协同酶法提取黄参多酚的最佳工艺条件为超声处理功率600 W、超声处理时间10 min、酶水解pH 6.0、酶水解时间180 min、酶水解温度63℃、液料比29∶1 mL/g、木瓜蛋白酶添加量5.6%,在此条件下测得黄参多酚的提取量平均为9.7 mg/g。本研究可为黄参多酚的进一步开发利用提供理论依据。

The polyphenols from Sphallerocarpus gracilis were extracted by ultrasonic-enzyme synergistic method.The total polyphenol yield was used to indicate.The optimum conditions were obtained through response surface methodology based on single factor experiment.The results showed that the optimal conditions for the extraction of polyphenols were as follows:ultrasonic power 600 W,ultrasonic time 10 min,enzymatic hydrolysis pH 6.0,enzymatic hydrolysis time 180 min,enzymatic hydrolysis temperature 63℃,liquid-to-solid ratio 29∶1 mL/g and enzyme dosage of papain 5.6%.Under these conditions,the content of polyphenols from Sphallerocarpus gracilis was up to 9.7 mg/g.It provides theoretical basis for the further development of Sphallerocarpus gracilis.