研究酶-微波联用法提取枸杞总黄酮的最佳工艺条件.采用纤维素酶提取枸杞总黄酮,在单因素试验基础上利用正交试验研究乙醇浓度、酶解温度和酶解pH值对提取率的影响,确定最佳酶解条件.在单因素试验基础上,通过正交试验确定微波提取的最佳工艺参数,采用微波法进一步提取酶解液中的枸杞总黄酮.酶解阶段最佳工艺参数为:乙醇浓度45%,酶解温度50℃,酶解pH4.0;微波阶段的最佳工艺参数为:液固比30 mL/g,微波温度65℃,微波时间4 min.该酶-微波联用法提取枸杞总黄酮的提取率达1.560%.%To research the extract process of total flavonoids in Lycium barbarum L. with the enzyme-microwave extraction method. The effects of ethanol concentration, enzymolysis temperature and enzymolysis pH on the ex-traction rate of total flavonoids were studied by orthogonal experiment based on single factor experiment. Then enzyme hydrolysate were extracted by microwave method on the optimum technological parameters determined by single factor experiment and orthogonal experiment. The optimum extraction conditions of enzymatic hydroly-sis phase was ethanol concentration 45%, temperature 50℃, pH4.0. The optimum extraction conditions of mi-crowave phase was liquid-solid ratio 30 mL/g, temperature 65 ℃, time 4 min. The extraction rate of total flavonoids in Lycium barbarum L. was 1.560%under the optimum extraction conditions of cellulase-microwave extraction method .
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