复合酶法提取五味子果肉中总酚工艺
Extractive technology of total phenol from flesh of Schisandra chinensis by compound enzymatic hydrolysis
目的 以五味子果肉为原料，采用复合酶辅助法提取其总酚类成分。方法 从中温淀粉酶、中性蛋白酶、α-淀粉酶、木瓜蛋白酶、纤维素酶等9种生物酶中优选出甘露聚糖酶、纤维素酶、中性蛋白酶和漆酶4种酶，在单因素试验的基础上，采用正交实验及方差分析确定了复合酶法提取五味子果肉总酚的最佳条件。结果 最佳条件为甘露聚糖酶1.0%、纤维素酶3.0%、中性蛋白酶3%、漆酶5%、pH5.0、酶解时间20min、温度30℃，在此条件下五味子果肉总酚的提取率为2.13%，是无酶工艺（1.19%）的1.8倍。结论 复合酶辅助提取法能够显著的提高五味子果肉总酚提取率，且工艺操作简单、稳定性好，可用于产业化生产。
Objective The total phenol of Schisandra chinensis flesh were extracted by compound enzyme hydrolysis method. Methods Mannase, cellulose, neutral protease and laccase have been selected from medium temperature amylase, neutral protease, α-amylase, papain, cellulose, et al.. According to single factor tests, orthogonal experiments, and variance analyses, the optimum hydrolytic condition is determined. Results The optimum condition is determined as follows: mannase 1.0%, cellulose 3.0%, neutral protease 3.0%, laccase 5.0 %, pH 5.0, time 20min, temperature 30℃. Under these conditions, the yield of total phenol is 1.8 higher than the traditional process(1.19%) and up to 2.13%. Conclusion Enzyme-assisted method was efficient and time-saving, simple operation and good stability, which can be used for industrial production.
杨鹤、张连学、温馨、张悦怡、赵岩、刘勇慧、刘双利、程铭、盛彦玲
生物科学研究方法、生物科学研究技术生物化学
五味子复合酶总酚提取
Schisandra chinensiscompound enzymestotal phenolextraction
杨鹤,张连学,温馨,张悦怡,赵岩,刘勇慧,刘双利,程铭,盛彦玲.复合酶法提取五味子果肉中总酚工艺[EB/OL].(2014-06-25)[2025-08-05].http://www.paper.edu.cn/releasepaper/content/201406-409.点此复制
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