酶解结合微波提取芒果皮渣中芒果苷成分及工艺优化

Extraction Process Optimization of Mangiferin From Mango Pomace

以芒果皮渣为原料,利用酶解结合微波提取芒果苷并确定其最佳提取工艺条件。研究通过探讨纤维素酶酶解温度、时间、pH和微波提取乙醇体积分数、时间、功率的单因素条件及正交试验优化对芒果皮渣中芒果苷提取量的影响。结果表明:酶解和微波提取芒果皮渣中芒果苷提取效果的影响因素由大到小顺序分别为:酶解温度、酶解pH、酶解时间,乙醇体积分数、微波功率、微波时间。芒果皮渣中芒果苷的酶解结合微波提取的最佳工艺条件为酶解温度50℃、酶解时间2 h、酶解pH=5.0,乙醇体积分数80%、微波时间15 min、微波功率600 W。在该条件下,芒果皮渣中芒果苷的提取量为6.229 mg·g^(-1)。本研究与单一的酶法提取和微波提取法相比,两种方法相结合提取芒果苷的提取率明显提高,为芒果苷的提取提供一种新的方法。

Mango pomace was used as raw material to extract mangiferin by enzymolysis and microwave,and the optimum extraction conditions were determined.In this study,single factor and orthogonal experiment were used to optimize the effects of temperature,time,pH of cellulase hydrolysis,ethanol volume fraction,time and power of microwave extraction on the extraction of mangiferin from mango residue.The results showed that the descending order of factors affecting the extraction efficiency of mangiferin from mango pomace was as follows:enzymatic hydrolysis temperature,enzymatic hydrolysis pH,enzymatic hydrolysis time;ethanol concentration,microwave power,microwave time.The optimum conditions of enzymatic hydrolysis and microwave extraction were:enzymatic hydrolysis temperature 50 C,enzymatic hydrolysis time 2 h,enzymatic hydrolysis pH=5.0,microwave ethanol volume fraction 80%,microwave time 15 min,microwave power 600 W.Under these conditions,the extraction amount of mangiferin from mango pomace was 6.229 mg·g^(-1).In this study,compared with the single enzymatic extraction and microwave extraction,the extraction yield of mangiferin was significantly improved,which provided a new method for the extraction of mangiferin.