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为优化酶辅助提取山楂有机酸的工艺。在单因素试验基础上,应用中心组合设计,采用二次多项式逐步回归分析对提取工艺条件进行优化。结果表明,果胶酶对山楂酶解能力显著,影响山楂有机酸提取效果的主要因素为酶用量、酶解温度、酶解时间和浸提时间。山楂有机酸提取的最佳工艺条件:酶用量140 U·g-1,酶解温度60℃,酶解时间4 h,浸提时间40 min。在此条件下,山楂有机酸的提取率可达1.21%,较单一溶剂浸提法提取率(0.68%)有显著提高。
To optimize the enzyme-assisted extraction of hawthorn organic acids process. On the basis of single factor experiment, the center combination design was adopted, and the quadratic polynomial stepwise regression analysis was used to optimize the extraction process conditions. The results showed that pectinase had significant ability of enzymolysis of hawthorn, and the main factors affecting the extraction efficiency of hawthorn were enzyme dosage, enzymolysis temperature, enzymolysis time and extraction time. Hawthorn organic acid extraction of the optimum conditions: enzyme dosage 140U · g-1, hydrolysis temperature 60 ℃, hydrolysis time 4 h, extraction time 40 min. Under this condition, the extraction rate of organic acids of hawthorn was up to 1.21%, which was significantly higher than that of single solvent extraction (0.68%).