酶法提取荆芥总黄酮的研究

研究了酶法提取荆芥总黄酮的工艺。通过单因素实验，探讨了粉碎度、料液比、酶解温度、酶解pH值、酶解时间、酶的用量对总黄酮提取率的影响，筛选出影响提取的主要因素，再通过正交实验，优化得到酶法提取荆芥总黄酮的最佳工艺条件。实验结果表明，各因素对提取率的影响顺序依次为粉碎度〉酶解时间〉酶的用量〉料液比。通过正交实验优选得到的最佳提取工艺为：药材粉碎度为50目，料液比为1：16，酶的用量为0．8％，酶解温度为40℃，酶解pH值为5，酶解时间为20min后，煎煮1．5h。该法操作简单、提取率高，可用于荆芥总黄酮的提取。

Study on Enzymatic Extraction of Total Flavonoids from Schizonepeta

Enzymatic extraction technology of total flavonoids from Schizonepeta was studied. The effects of particle size, solid-liquid ratio, enzymolysis temperature, enzymolysis pH value, enzymolysis time and enzyme dosage on the extraction rate of total flavonoids were studied by single-factor test to screen the main factors. Thereafter, the optimum extraction technology was obtained by orthogonal test. The results showed that, the factors influencing the extraction process was in the order of particle size ）hydrolysis time ）enzyme dosage ）solid-liquid ratio, and the optimum extracting technology was as follows： parti- cle size 50 mesh, solid-liquid ratio 1 ： 16, enzyme dosage 0.8%, enzymolysis temperature 40℃, enzymolysis pH value 5, enzymolysis time 20min and decoction 1.5h. The enzymatic extraction technology is simple with high extraction rate and can be used for extraction of total flavonoids from Schizonepeta.