【作者】 万利秀； 肖更生； 徐玉娟； 蒋爱民； 陈卫东； 陈于陇； 吴继军；

【Author】 WAN Li-xiu~(1,2),XIAO Geng-sheng~1,XU Yu-juan~1,JIANG Ai-min~2 CHEN Wei-dong~1,CHEN Yu-long~1,WU Ji-jun~1 (1.Key Laboratory of Functional Food,Ministry of Agriculture,Biotechnology Research Institute,Guangdong Academy of Agricultural sciences,Guangzhou 510610,China) (2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

【机构】 广东省农业科学院蚕业与农产品加工研究所； 华南农业大学食品学院；

【摘要】 为了提高柑橘皮中总黄酮的提取效率,在单因素试验的基础上,采用响应曲面法中心组合设计对柑橘皮总黄酮纤维素酶法辅助提取工艺中的酶用量、酶解时间、酶解温度及酶解液pH值4因子的最优化组合进行了定量研究,建立并分析了各因子与黄酮得率关系的数学模型。结果表明:建立的数学模型能很好的反映各因子与黄酮得率的关系,最佳工艺条件为:酶添加量0.6%,酶解时间3 h,酶解温度63℃,酶解液pH 3.7。经实验验证,在此条件下,黄酮含量为(9.87±0.11)mg/g(n=3),与理论值9.92 mg/g基本一致。更多还原

【Abstract】 In order to increase the extraction efficiency of total flavonoids from citrus peel,central composite experimental design was used to optimize the extracting technology of total flavonoids from citrus peel by enzyme-assisted technique based on single factor experiments, the effects of the addition of cellulase,enzymolysis time,enzymolysis temperature and pH value of the enzymolysis buffer on the yield of total flavonoids were studied,and a mathematical model was established and analyzed to describe the relationships between the studied factors and the response of total flavonoids extraction yield.The optimal extraction conditions were as follows:the addition of cellulose 0.6%,enzymolysis time 3 h,enzymolysis temperature 63℃,pH of enzymolysis buffer3.7.Under the optimized extraction conditions,the content of flavonoids is(9.87±0.11) mg/g(n=3),which is very close to the estimated value 9.92 mg/g attained by using regression model.更多还原