摘要
通过单因素实验考察了乙醇浓度、温度、时间、固液比对甘草渣中黄酮提取的影响,在此基础上采用正交实验设计L9(34)优化黄酮提取工艺,获得了乙醇回流提取甘草渣中黄酮的最佳条件为:乙醇浓度80%、温度80℃、时间105min、固液比1∶20(g/m L),最佳条件下黄酮得率为37.387mg/g。进一步采用酶法和微生物法分别对甘草渣进行预处理,结果表明,酶法预处理能显著提高黄酮得率,纤维素酶与木聚糖酶协同作用效果最佳;黄孢原毛平革菌处理12d的黄酮得率最高,达45.38mg/g。微生物预处理不但显著提高黄酮得率,而且显著(p<0.05)降低了乙醇浓度和提取温度,缩短了提取时间。此研究对于甘草渣的综合开发和利用具有重要的参考价值。
The effects of extracting temperature,extracting time,ethanol concentration and solid-liquid ratio on extraction yield of total flavonoids from glycyrrhiza residue were investigated by single factor experiments.Based on single factor experiments,optimum parameters for extraction were selected with a L9（34） form by orthogonal experiment design. Results showed that the optimized extraction conditions were as follows ：80%（ V /V） ethanol, 80 ℃, 1 ∶ 20（ g /m L） solid-liquid ratio, and 105 min extraction time, under which the maximum extraction yield of total flavonoids was 37.387mg/g. Enzymatic pretreatment and microbial pretreatment of glycyrrhiza residue were further performed,respectively. Results indicated the extraction yield of total flavonoids was indeed enhanced by enzymatic pretreatments,among which the pretreatment with the combination of celluluase and xylanase gave the best effect. For biological pretreatments,the extraction yield of total flavonoids was the highest after pretreatment by Phanerochaete chrysosporium for 12 days,reaching 45.38mg/g. Moreover,comparison of all the pretreatments revealed that microbial pretreatment not only enhanced the extraction yield of total flavonoids significantly,but also decreased the ethanol concentration,extracting temperature and time.The research had significant reference value for comprehensive development and utilization of glycyrrhiza residue.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第2期222-226,共5页
Science and Technology of Food Industry
基金
宁夏自然科学基金项目(NZ12128)
关键词
甘草渣
总黄酮
正交实验
酶法预处理
微生物预处理
glycyrrhiza residue
total flavonoids
orthogonal experiment design
enzymatic pretreatment
microbial pretreatment
