红油椿老叶中黄酮的酶法-超声波提取及HPLC测定

发布时间：2018-03-08 00:25

  本文选题：红油椿叶　切入点：响应面　出处：《食品科学》2017年22期 　论文类型：期刊论文

【摘要】：为研究酶法-超声波辅助提取红油椿老叶总黄酮工艺参数,以总黄酮得率为指标,经单因素试验筛选出影响总黄酮得率的4个因素:酶添加量、p H值、超声温度、料液比,并采用响应面试验优化提取工艺条件,并建立红油椿老叶中黄酮的高效液相色谱测定方法。结果表明,红油椿老叶总黄酮提取最佳工艺为纤维素酶添加量0.6%、p H 4.6、45℃酶解120 min,再经60%乙醇溶液、料液比1∶25(g/mL),超声功率140 W、超声温度62℃条件下提取40 min,连续提取2次,红油椿老叶总黄酮得率为14.98%。与酶法提取相比,酶法联合超声波法提取明显提高了总黄酮得率。高效液相色谱法测定结果表明,红油椿老叶总黄酮粗提物中含有芦丁、槲皮素和山柰酚,质量分数分别为0.16%、0.06%、0.03%。
[Abstract]:In order to study the technological parameters of extracting total flavonoids from old leaves of Toona sinensis by enzymatic method and ultrasonic assisted extraction, four factors affecting the yield of total flavonoids were selected by single factor test, such as enzyme addition amount (pH), ultrasonic temperature and ratio of material to liquid. The extraction conditions were optimized by response surface test, and the HPLC method for the determination of flavonoids in the old leaves of Toona sinensis was established. The optimum technology for extracting total flavonoids from old leaves of Ailanthus sinensis was as follows: cellulase addition 0.6% H 4.645 鈩，

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