超声波与酶法辅助提取紫苏叶中黄酮类化合物的工艺研究

Study on Extraction Technology of Flavonoids from Perilla Leaves Assisted by Ultrasonic and Enzymatic Methods

以紫苏叶中黄酮类化合物的萃取率为评价指标,对超声与酶辅助水提紫苏叶中黄酮类物质的提取工艺进行探究。通过单因素试验,分别考察乙醇体积分数、加酶量、酶解时间、酶解温度、超声时间、超声温度、料液比等因素对紫苏叶中黄酮类化合物萃取率的影响。最终通过实验探究得出:乙醇体积分数50%、加酶量0.5%、酶解时间3 h、酶解温度30℃、超声萃取时间20 min、超声萃取温度60℃、料液比1∶40 g/mL为紫苏叶中黄酮类化合物的最佳萃取工艺条件。

Taking the extraction rate of Flavonoids from perilla leaves as the evaluation index,the technology of ultrasonic and enzyme assisted water extraction of flavonoids from perilla leaves was studied.Single factor experiment was used to investigate the effects of ethanol volume fraction,material and liquid ratio,cellulase dosage,enzyme hydrolysis time and temperature,ultrasonic time and temperature on the extraction rate of flavonoids from perilla leaves.Finally,through the experimental exploration,it was concluded that the best extraction conditions of flavonoids in perilla leaves were as follows:ethanol volume fraction was 50%,enzymatic hydrolysis time was 3 h and enzymatic hydrolysis temperature was 30℃,ultrasonic extraction time was 20 min,ultrasonic extraction temperature was 60℃,material and liquid ratio was 1∶40 g/mL.