离子液体辅助酶法提取姜黄素类化合物工艺优化

Optimization of the Extraction Process of Curcuminoid by Ionic Liquid-assisted Enzymatic Method

本研究以姜黄为原料,采用离子液体辅助酶法提取姜黄素类化合物。在单因素实验的基础上,选定酶解时间、酶解温度、酶解pH、酶用量和离子液体用量5个因素为响应变量,姜黄素类化合物得率为响应值,进行响应面优化试验。确定最优工艺条件为:酶解pH5.4,离子液体20%,酶用量21%,酶解时间90 min,酶解温度59℃。在该工艺下姜黄素类化合物理论得率可达到5.922%,验证实际得率为5.882%,与理论得率相对误差为0.04%。该方法可以有效的提取姜黄中的姜黄素类化合物,为姜黄素资源的开发利用提供了参考。

In this study,curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method.On the basis of single factor test,five factors including enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzymatic hydrolysis pH,enzyme dosage and ionic liquid dosage were selected as response variables,and the extraction rate of curcuminoid was selected as response value.The response surface optimization test was conducted.The optimal process conditions were determined as follows:Enzymatic hydrolysis pH was 5.4,ionic liquid was 20%,enzyme dosage was 21%,enzymatic hydrolysis time was 90 min,enzymatic hydrolysis temperature was 59 ℃.Under these conditions,the theoretical yield of curcuminoid was 5.922%,the actual yield was 5.882%,and the relative error between the theoretical yield and the theoretical yield was 0.04%.This method can effectively extract curcuminoid from turmeric,providing reference for the development and utilization of curcumin resources.