响应面法优化复合酶辅助超声波提取柚子皮总黄酮工艺

本研究以马家柚柚子皮为研究对象,采用复合酶法辅助超声波法优化了柚子皮中总黄酮的提取工艺。首先研究复合酶(纤维素酶:果胶酶)的配比、复合酶的用量、pH、料液比、酶解温度、酶解时间、超声功率和超声时间共8个要素因子对柚子皮中总黄酮得率的影响。在此基础上,先选用Plackett-Burnman试验设计确定了具有显著性影响的因子为:复合酶的用量、酶解温度、超声功率和超声时间,再选用Box-Behnken试验设计优化了柚子皮中的总黄酮提取条件。结果表明,酶法辅助超声波法提取柚子皮中总黄酮的提取条件为:复合酶的配比(纤维素酶:果胶酶)为3:2、复合酶的用量1.70%、pH4.5、料液比1:20 g/mL、酶解温度55.0℃、酶解时间60 min、超声功率183.00 W、超声时间41.00 min,在此条件下柚子皮中总黄酮得率为2.19%。

Optimization of Enzymatic Assisted Ultrasonic Extraction of Total Flavonoids from Grapefruit Peel by Response Surface Methodology

In this study,Majiayou grapefruit peel was used as the research object,and the extraction process of total flavonoids in grapefruit peel was optimized by enzyme-assisted ultrasonic method. Firstly,the effects of complex enzyme ratio,enzyme dosage,pH,solid-liquid ratio,enzymatic hydrolysis temperature,enzymatic hydrolysis time,ultrasonic power and ultrasonic time on the yield of total flavonoids in grapefruit peel were studied. On this basis,the factors of significant effects were determined by the Plackett-Burnman experiment:Enzyme dosage,enzymatic hydrolysis temperature,ultrasonic power and ultrasonic time. Then Box-Behnken experimental design was used to optimize the total flavonoids in grapefruit peel. The results showed that the extraction conditions of total flavonoids in grapefruit peel by enzyme-assisted ultrasonic method were as follows:Enzyme ratio 3:2,enzyme dosage 1.70%,pH4.5,ratio of material to liquid 1:20 g/mL,enzymatic hydrolysis temperature 55.0 ℃,the enzymatic hydrolysis time was 60 min,the ultrasonic power was 183.00 W,and the ultrasonic time was 41.00 min. Under these conditions,the total flavonoid yield in grapefruit peel was 2.19%.