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目的:采用星点设计-效应面法优化果胶酶酶解提取枸杞总黄酮的工艺。方法:在单因素试验的基础上,以果胶酶用量、酶解时间和酶解温度为自变量,枸杞总黄酮得率为因变量,通过对自变量各水平的多元线性回归及二项式拟合,用效应面法选取最佳工艺,并进行预测分析。结果:果胶酶辅助提取枸杞总黄酮的工艺路线为:果胶酶用量0.22%、酶解时间1.2 h、酶解温度43℃,得到枸杞总黄酮平均得率为2.3829%。结论:星点设计-效应面法优化的枸杞总黄酮提取工艺,方法简单,精密度高。
OBJECTIVE: To optimize the extraction of total flavonoids from Lycium barbarum L. by pectinase enzymolysis using star point design-response surface method. Methods: On the basis of single factor experiment, taking pectinase amount, enzymolysis time and enzymolysis temperature as independent variables, the yield of total flavonoids of Lycium chinense was taken as the dependent variable. Based on multivariate linear regression and binomial Fitting, using the effect of surface method to select the best technology, and forecasting. Results: The technological route of pectinase-assisted extraction of total flavonoids from Lycium chinense was as follows: the amount of pectinase was 0.22%, the enzymolysis time was 1.2 h and the enzymolysis temperature was 43 ℃. The average yield of total flavonoids from Lycium chinense was 2.3829%. Conclusion: The method of star spot design - response surface optimization of total flavonoids extraction process, the method is simple, high precision.