酶辅助超声法提取黑种草总皂苷的工艺优化

为了提高黑种草总皂苷提取效果,本实验以黑种草总皂苷得率为评价指标,单因素考察酶制剂的选择、酶添加量、乙醇浓度、料液比、酶解超声时间、超声频率以及酶解温度,利用响应面法优化了酶辅助超声法提取黑种草总皂苷的最佳工艺。结果表明,酶辅助超声法提取黑种草总皂苷的最佳工艺条件:酶解温度60℃,乙醇浓度54%,料液比为1:37 g/mL,酶添加量为0.98%,超声频率为60 kHz,时间为30 min,实际得率为14.09%±0.12%,模型方程理论预测值为14.17%,相对误差小于3%说明该工艺方案可行条件。

Optimization of Extraction Techniques of Total Saponins from Nigella glandulifera Freyn et Sint by Enzymatic Assisted Ultrasonic Method

In order to improve the extraction of total saponins from Nigella glandulifera Freyn et Sint,the extraction rate of total saponins of Nigella glandulifera Freyn et Sint was evaluated as an index. The effect of enzyme preparation,enzyme dosage,ethanol concentration,solid-liquid ratio,enzymatic hydrolysis time,ultrasonic frequency and enzymatic hydrolysis temperature were investigated by single factor experiment. The response surface methodology was used to optimize the best process for enzyme-assisted ultrasonic extraction of total saponins from Nigella glandulifera Freyn et Sint. Results showed that the best technology of enzyme-assisted ultrasonic extraction of total saponins from Nigella glandulifera Freyn et Sint was:The enzymolysis temperature 60℃,the ethanol concentration 54%,the ratio of solid to liquid 1:37 g/mL,the amount of enzyme 0.98%,the ultrasonic frequency 60 kHz,the time 30 min,the actual extraction rate was 14.09%±0.12%,and the model equation predicted value was 14.17%,relative error was less than 3%,which indicated that the optimal conditions were feasible.