摘要
目的:为提高槐角中总黄酮的提取率提供可行且经济有效的方法,并进行工艺条件的优化。方法:采用酶法辅助提取,应用响应曲面法优化提取工艺。结果:用0.55%果胶酶,1:25的料液比,水浴恒温59℃提取1h,槐角中黄酮的平均提取率为3.121mg/g,相比传统的乙醇提取法提高了75%。结论:酶辅助提取效率高、污染小,为工业生产提供了有效借鉴。
Objective：The process conditions were optimized to provide a feasible,economic and effective method which could improve the extraction yeild of total flavones from Huai jiao. Methods.A new enzymatic extraction process of total fiavonoids from huai jiao was used,and the process conditions were optimized by response surface methodology（RSM）. Results：The optimum extraction parameters were as follows：pectinase/ sample ratio,5.5g/kg,solvent/sample ratio,25 ：l ,at 59℃ extraction lh,the average extraction rate was 3,121 mg/g,which increased 75% compared with traditional ethylalcohol processes. Conclusion：Enzymatic extraction was highly efficient and little pollution,which could provide reference for its future industrial production.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期277-279,310,共4页
Science and Technology of Food Industry
基金
甘肃省科技厅科技支撑项目(1011FKCA147)
关键词
槐角
总黄酮
酶法提取
响应曲面
Pagodatree Pod total flavonoids enzymatic extraction response surface methodology （RSM）
