中国食物与营养2023，Vol.29Issue(12)：11-19,9.
复合酶辅助超声法提取鸡蛋花总黄酮工艺优化
Extraction Technology Optimization of Total Flavonoids from Frangipani by Compound Enzyme Assisted Ultrasonography
摘要
Abstract
[Objective]Response Surface Method was used to optimize the extraction process of total flavonoids from frangipani by ultrasonic-assisted compound enzyme to explore the optimal extraction technology of total flavonoids from frangipani.[Method]The extrac-tion parameters were optimized by response surface method according to the experimental results of single factor such as different temperature,different solid-liquid ratio,different ethanol concentration,and different pH.[Result]Different temperature,different ratio of solid to liquid,different concentration of ethanol,and different pH had significant effects on the yield of total flavone.The optimal extraction conditions were temperature 43 ℃,ethanol volume fraction 30％,solid-liquid ratio 1∶60,pH 4.8,enzyme content 3％,and ultrasonic time 30 min.Under these conditions,the average yield of total flavonoids was 2.86％.[Conclusion]Response Surface Method can be used to optimize the extraction process of total flavonoids from frangipani.The model is stable,reliable and feasible,which can provide theoretical basis and technological parameters for its development and utilization.关键词
鸡蛋花/总黄酮/复合酶/超声波提取法/工艺优化Key words
frangipani/total flavonoids/complex enzyme/Ultrasonic Extraction Method/process optimization引用本文复制引用
陆显进,王绍丽,朱鼎慧,温悦..复合酶辅助超声法提取鸡蛋花总黄酮工艺优化[J].中国食物与营养,2023,29(12):11-19,9.基金项目
云南省教育厅科学研究基金项目"鸡蛋花总黄酮提取、纯化及护肤作用研究"(项目编号:2023J1496). （项目编号:2023J1496）
