食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 115-119.doi: 10.7506/spkx1002-6630-201106025

• 工艺技术 • 上一篇    下一篇

酶解辅助超声波法提取五味子乙素

阴冠秀1,杜冰1,华洋林2,赵小艳2,杨公明1   

  1. 1.华南农业大学食品学院 2.无限极(中国)有限公司
  • 收稿日期:2010-05-10 修回日期:2011-01-10 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 杜冰 E-mail:gzdubing@163.com

Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis (Turcz) Baill

YIN Guan-xiu1,DU Bing1,*,HUA Yang-lin2,ZHAO Xiao-yan2,YANG Gong-ming1   

  1. 1. College of Food Science, South China Agricultural University, Guangzhou 510642, China;
    2. Infinitus (China) Company Ltd., Guangzhou 510665, China
  • Received:2010-05-10 Revised:2011-01-10 Online:2011-03-25 Published:2011-03-03
  • Contact: DU Bing1 E-mail:gzdubing@163.com

摘要: 以五味子干果为原料,采用酶解法辅助超声波技术提取其中的五味子乙素。单因素试验结果表明,酶解温度、酶解时间以及酶用量对乙素得率的影响较大。通过响应面回归分析,得到酶解辅助超声波提取乙素的优化工艺条件为酶解温度52.89℃、提取时间4.04h、酶用量0.96%。在此最优条件下,五味子乙素的得率为0.262%。

关键词: 五味子乙素, 酶解提取, 超声波, 响应面实验, 高效液相色谱法

Abstract: In this study, Schisandra chinesnsis (Turcz) Baill was used as the raw material to extractγ-schizandrin by ultrasound-assisted enzymatic hydrolysis. Single-factor experiments indicated that extraction rate ofγ-schizandrin was greatly affected by hydrolysis temperature, hydrolysis time and enzyme dosage. The optimal extraction conditions were explored by response surface analysis to be hydrolysis temperature of 52.89 ℃, extraction time of 4.04 h, and enzyme dosage of 0.96%. Under the optimal extraction conditions, the extraction rate of γ-schizandrin was up to 0.262%. 

Key words: γ-schizandrin, enzymatic hydrolysis, ultrasound, response surface analysis, high performance liquid chromatography (HPLC)

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