响应面法优化酶-微波辅助协同提取葛根素工艺
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摘要
以葛根为原料,利用响应面法优化酶-微波辅助协同提取葛根素,结合响应面法考察微波功率、微波时间、加酶量对葛根素提取效果的影响。结果表明:响应面法优化酶-微波辅助协同提取葛根素最佳工艺流程为:微波功率450W、微波时间7s、加酶量190U/g,在此条件下葛根素浸出量为8.87mg/100g。该模型可靠,与实际情况拟合较好。
Radix puerariae as raw materials, Puerarin was extracted by microwave-assisted enzymatic hydrolysis using cellulose and the optimal extraction conditions were established by response surface analysis, Three facts including microwave power, microwave treatment time, cellulose dose were investigated, the best technological process by response surface method were microwave power 450 W, microwave treatment time 7 s, cellulose dose 190 U/g,Under these conditions, extracting rate of puerarin was 8.87 mg/100 g. suggesting that the optimal extraction conditions were reliable.
Radix puerariae as raw materials, Puerarin was extracted by microwave-assisted enzymatic hydrolysis using cellulose and the optimal extraction conditions were established by response surface analysis, Three facts including microwave power, microwave treatment time, cellulose dose were investigated, the best technological process by response surface method were microwave power 450 W, microwave treatment time 7 s, cellulose dose 190 U/g,Under these conditions, extracting rate of puerarin was 8.87 mg/100 g. suggesting that the optimal extraction conditions were reliable.
引文
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[4]陈清西.酶学及其研究技术[M].厦门:厦门大学出版社,2015:202.
[5]曾柏全,周小芹,解西玉.纤维素酶-微波法提取脐橙皮橙皮苷工艺优化[J].食品科学,2010,31(4):85-89.
[6]李志锐,韩淑琴,庄晓梅.超声微波协同萃取葛根中葛根素工艺的研究[J].安徽农业科学,2011,39(21):12849-12850.
[7]兰天路,朱宏吉,李少白.纤维素酶-微波提取虎杖中白藜芦醇的工艺[J].化学工业与工程,2008,25(5):394-398.
[8]舒红英,罗旭彪,王永珍.绿茶中茶多酚的复合酶-微波法提取工艺研究[J].中草药,2011,42(7):1309-1312.
[9]张良华.RP-HPLC法测定解肌清肺丸中葛根素的含量[J].黑龙江中医药,2013,42(6):71-72.
[10]李适,岳明珠,李银花.正交试验优化葛根素的大孔树脂纯化工艺[J].食品科学,2013,34(16):89-92.
[11]王昌涛,孙啸涛,周雪.响应面分析法优化雪灵芝黄酮提取工艺[J].食品科学,2013,34(14):91-95.
[12]邱远,芮昕,谢翌冬,等.响应面法优化超声提取葛根素工艺[J].食品科学,2014,35(6):1-5.
[13]郝金玉,韩伟,邓修.新鲜银杏叶经微波辅助提取后微观结构的变化[J].中草药,2002,33(8):739-741.
[14]曹光辉,黄诚,尹红,等.微波辅助酶法水解草鱼鱼鳞的工艺条件[J].吉首大学学报(自然科学版),2010(2):101-104.
[15]罗志强,孙术国,黄静,等.微波辅助萃取葛根粉中葛根素工艺研究[J].中国食物与营养,2009,13(9):41-44.