蒲公英总黄酮复合酶酶法提取工艺及抗氧化活性研究

摘要

The effects on the yield of total flavonoids were studied by reference enzyme dosage,pH value,ratio of material to liquid,etha-nol concentration,enzymolysis temperature and time.A 4 factor with 3 horizontal response surface test optimization were conducted. The optimal extraction conditions of the total flavonoids of dandelion were as follows:1︰22 (g/mL),pH 4.5,52% ethanol concentr-ation,the hydrolysis temperature was 5 1 ℃.Under these condi-tions,the yield of total flavonoids was 15.09 mg/g.The results of in vitro functional experiments showed that the total flavonoids extract of dandelion had strong antioxidant activity and scavenging ability against free radicals.%在考察加酶量、pH 值、料液比、乙醇浓度、酶解温度和酶解时间对蒲公英总黄酮得率影响的基础上,进行四因素三水平响应面试验,优化得到蒲公英总黄酮复合酶酶法的最佳提取条件为料液比1︰22 (g/mL)、pH 4.5、乙醇浓度52%、酶解温度51 ℃,该条件下蒲公英总黄酮的得率为15.09 mg/g.体外功能性试验显示,蒲公英总黄酮提取液的抗氧化活性及对自由基的清除能力均较强.