响应面法优化酶法提取红薯叶总黄酮的工艺

摘要

以红薯叶为原料,优化红薯叶总黄酮的酶法提取工艺。以酶用量、酶解时间和酶解温度为三因素,以总黄酮的提取量为考察指标,进行中心组合实验设计,并采用响应面法进行分析。实验结果表明红薯叶总黄酮的最佳工艺条件为：酶用量为0.65%,酶解时间88min,酶解温度为51℃,在此条件下,红薯叶总黄酮的提取量最高,可达176.15mg/g。%Enzyme extraction was applied to the extraction of flavanoids.The extraction technique was optimized using response surface methodology.Effects of enzyme amount,enzymolysis time and enzymolysis temperature on extraction yield of flavanoids were investigated.Response surface central composition design was applied to optimize these factors by considered the interactions between the variables.A quadratic polynomial regression model was developed.The optimal enzyme extraction conditions were as follows：enzyme amount 0.65%,enzymolysis time 88min and enzymolysis temperature 51℃.Under these conditions,the flavanoids from sweet potato leaves could reach to 176.15mg/g.