红油椿老叶中黄酮的酶法-超声波提取及hplc测定-食品科学.pdf

256 2017, Vol.38, No.22 食品科学 ※工艺技术 红油椿老叶中黄酮的酶法-超声波提取及 HPLC测定 龙晓琴，唐 杰，赵景芳，曾凡坤* （西南大学食品科学学院，重庆 400715 ） 摘  要：为研究酶法-超声波辅助提取红油椿老叶总黄酮工艺参数，以总黄酮得率为指标，经单因素试验筛选出影 响总黄酮得率的4 个因素：酶添加量、pH值、超声温度、料液比，并采用响应面试验优化提取工艺条件，并建立红 油椿老叶中黄酮的高效液相色谱测定方法。结果表明，红油椿老叶总黄酮提取最佳工艺为纤维素酶添加量0.6%、 pH 4.6 、45 ℃酶解 % / 120 min，再经60 乙醇溶液、料液比1∶25 （g mL ），超声功率140 W、超声温度62 ℃条件下提 取40 min ，连续提取2 次，红油椿老叶总黄酮得率为14.98% 。与酶法提取相比，酶法联合超声波法提取明显提高了 总黄酮得率。高效液相色谱法测定结果表明，红油椿老叶总黄酮粗提物中含有芦丁、槲皮素和山柰酚，质量分数分 别为0.16%、0.06%、0.03%。 关键词：红油椿叶；响应面；总黄酮；高效液相色谱法 Ultrasonic-Assisted Enzymatic Extraction and HPLC Analysis of Flavonoids from Old Leaves of Toona sinensis * LONG Xiaoqin, TANG Jie, ZHAO Jingfang, ZENG Fankun (College of Food Science, Southwest University, Chongqing 400715, China) Abstract: The present study aimed to optimize the process parameters for the ultrasonic-assisted enzymatic extraction of total flavonoids from old leaves of Toona sinensis. Using one-factor-at-a-time method, enzyme dosage, pH, temperature, and solid to liquid ratio were identified as important factors affecting the total flavonoid yield. These factors were by response surface methodology. An HPLC method to determine total flavoids in T. sinensis was established. The results showed that the optimum conditions were as follows: hydrolysis with 0.6% cellulose at pH 4.6 and 45 ℃ for 120 min, followed by two % / cycles of 40 min extraction at 62 ℃ with 60 ethano