摘要
采用纤维素酶酶解预处理与醇溶液浸提相结合的提取工艺从树莓叶中萃取黄酮类化合物,用双波长分光光度法测总黄酮含量,探讨了影响提取率的主要因素,最后用正交法确定了最佳提取工艺。结果表明:各因素对提取效果影响的顺序依次为介质pH>酶浓度>酶解温度>酶解时间,确定最佳提取工艺为酶浓度0.35mg/mL,酶解时间150min,酶解温度50℃,介质pH为4.0,总黄酮得率达2.94%。
A new technology of extracting total flavonoids from raspberry leaves by enzymatic treatment was studied. Double-wavelength spectrophotometry was applied to determine the total flavonoids. The optimum technological conditions were as follow： the concentration of enzyme was 0.35 mg/mL, enzymatic hydrolysis time was 150 min, enzymatic hydrolysis temperature was 50 ℃,pH of extracting media is 4.0. The content of flavonoids the extraction liquid was as high as 2.94 %.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期35-38,共4页
Food Research and Development
基金
黑龙江省教育厅科学研究项目(10531013)
关键词
酶法
总黄酮
最佳提取工艺
双波长分光光度法
enzymatic treatment
total flavonoids
optimum extraction process
double-wavelength spectrophotometry
