响应面酶法辅助超声提取芫荽总黄酮的工艺研究-《中国调味品》

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Title:: Studies on the Emzyme－assisted Ultrasonic Extraction Process for total flavonoid from Coriandrum sativum L

摘要:: 为了研究酶法辅助超声提取芫荽中总黄酮的工艺。芫荽为原料，在单因素试验基础上，根据 Box－Behnken试验设计原理，采用4因素3水平的响应面分析法，以总黄酮收率为响应值进行回归分析。结果表明，酶解最佳工艺条件为: 酶解时间10 min、酶解温度49 ℃、酶解pH值4.9、酶用量1.9 mg / g。在此条件下，总黄酮收率为2.15 mg /g。优选的提取工艺稳定可行、收率高，为芫荽的深入研究提供参考。

Abstract:: In order to study emzyme－assisted ultrasonic extraction process of total flavonoid from Coriandrum sativum L．Using Coriandrum sativum L as raw material .Experimental factors and their levels were determined by one－factor tests．Subsequently，the Box－Behnken experimental design with 4 factors and 3 levels was performd，and the factors influencing the extraction process were estimated by means of regression analysis with the total flavonoid yield as the response value．The optimal conditions were as follows: enzymolysis time 10 min，enzymolysis temperature 49 ℃ ，p H 4.9，cellulase dosage 1.9 mg / g．Under this condition，the total flavonoid yield was up to 2.15 mg / g．The optimized extraction technique is stable and feasible，with a high extraction rate，providing reference for further study of Coriandrum sativum L．