酶解结合超声波技术对杨梅核中低含量黄酮类化合物的提取纯化

采用纤维素酶酶解结合超声波辅助提取,通过大孔树脂分离,纯化杨梅核中的黄酮类化合物,并进行工艺优化.结果表明:纤维素酶酶解最佳条件为:料液比1∶10,酶量1.5%,酶解温度40℃,pH6.0,最佳酶解时间2 h;超声辅助提取最佳条件为:乙醇浓度50%,提取时间4 h.以自然流速上大孔树脂D101柱,经水洗除杂、60%的乙醇洗脱,获得杨梅核提取物的黄酮含量达66.10%.该实验方法适于杨梅核中低含量黄酮类化合物的提取纯化.

Extraction and purification of low content flavonoids from bayberry (Myrica Rubra Sieb.) kernel by the combination of ultrasonic and cellulase techniques

A novel method, the combination of ultrasonic and cellulase techniques, was developed to isolate and purify the flavonoids from Myrica ruba kernel by using the chromatography with macro-porous resin. Results showed that the optimum conditions were as follows: the ratio of solid and liquid 1:10, the amount of cellulase 1.5%, enzymatic hydrolysis temperature 40 ℃, pH of enzyme solution 6.0, enzymatic hydrolysis time 2 h, the concentration of alcohol 50%, and the treatment time for the ultrasonic 4 h. The content of flavonoids in the extractions increased up to 66.10% after purification with D101 macro-porous resin by using 60% ethanol as eluant. The results illustrate that the applied experimental technique is suitable to extract and purify the low content flavonoids in bayberry kernels.