| 超声波协同酶法提取芹菜中总黄酮的工艺优化 |
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| 引用本文： | 张翔宇,谭兴和,蔡文,卢卡,张喻. 超声波协同酶法提取芹菜中总黄酮的工艺优化[J]. 中国酿造, 2015, 34(1): 50. DOI: 10.11882/j.issn.0254-5071.2015.01.012 |
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| 作者姓名： | 张翔宇 谭兴和 蔡文 卢卡 张喻 |
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| 作者单位： | 1.湖南农业大学食品科技学院，湖南长沙410128；2.食品科学与生物技术湖南省重点实验室，湖南长沙410128 |
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| 摘 要： | 为提高芹菜中总黄酮的得率，采用超声波-纤维素酶协同方法醇提芹菜总黄酮，研究了酶解pH值、加酶量、超声功率、料液比、超声时间对芹菜总黄酮得率的影响。在单因素试验的基础上，通过正交试验优化确定了芹菜中黄酮提取的最佳工艺条件，即酶解pH 值为4.0、加酶量210 U/g、超声功率200 W、料液比为1∶25（g∶mL）、超声时间40 min，在此条件下总黄酮得率为1.018 4%。
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| 关 键 词： | 芹菜 总黄酮 超声波 酶解 得率 |
Optimization of total flavonoids extraction technology from celery by ultrasonic-enzyme synergistic method |
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| ZHANG Xiangyu,TAN Xinghe,CAI Wen,LU Ka,ZHANG Yu. Optimization of total flavonoids extraction technology from celery by ultrasonic-enzyme synergistic method[J]. China Brewing, 2015, 34(1): 50. DOI: 10.11882/j.issn.0254-5071.2015.01.012 |
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| Authors: | ZHANG Xiangyu TAN Xinghe CAI Wen LU Ka ZHANG Yu |
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| Affiliation: | 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2.Food Science and Biotechnology Key Laboratory of Hunan Province, Changsha 410128, China |
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| Abstract: | To improve the total flavonoids yield of celery, the total flavonoids were extracted by alcohol with ultrasonic-enzyme synergistic method. The effect of enzymatic pH, enzyme addition, ultrasonic power, solid-liquid ratio, ultrasonic time on flavonoids yield of celery was studied. On the basis of single factor test, the optimum process conditions for flavonoids yield was determined as follows: pH 4.0, enzyme addition 210 U/g, ultrasonic power 200 W, solid-liquid ratio 1∶25 (g∶ml), ultrasonic time 40 min. Under these conditions, the total flavonoid yield was 1.018 4%. |
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| Keywords: | celery total flavonoid ultrasonic wave enzymatic hydrolysis extraction rate |
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