生物酶法提取黄秋葵果实黄酮工艺优化研究

摘要

In order to optimize the fruit extraction technology of falconoid, bio-enzyme method was applied for total flavones extraction from okra fruit. The impact of flavones of enzyme concentration,pH,temperature,mass ratio of material to water,time had been discussed. Basing on the single factor experiments, orthogonal design experiments had been used to optimized the extraction condition. However, the okra fruit highest flavonoid con-tent could reached to 70.385, 64.522, 62.167 mg/g using the cellulase, pectinase, papain extraction under the optimal conditions.%为优化黄秋葵果实黄酮的提取工艺,以黄秋葵果实为原料,采用生物酶(纤维素酶、果胶酶、木瓜蛋白酶)法提取黄秋葵果实黄酮,探讨酶添加量、酶解温度、料水比、酶解时间、缓冲液pH值对黄酮得率的影响.在单因素试验的基础上,设计正交试验对黄秋葵果实中黄酮的提取工艺条件进行优化;最优条件下,纤维素酶、果胶酶、木瓜蛋白酶提取黄秋葵果实黄酮最高含量分别为:70.385、64.522、62.167 mg/g.