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为优化酶辅助闪式提取前胡总香豆素工艺。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,确定酶辅助闪式提取前胡总香豆素工艺最佳条件为:酶用量0.08%,乙醇体积分数41%,液料比120︰1(mL/g),闪式提取时间240 s;在此工艺条件下,前胡总香豆素的提取率可达1.60%。
To optimize enzyme-assisted flash-type extraction of total flavonoids before Hu process. On the basis of single factor experiment, the central composite design was used to optimize the extraction process conditions by quadratic polynomial regression analysis. The optimum conditions of enzyme-assisted flash-type extraction of total flavonoids were 0.08% of enzyme, Volume fraction of 41%, liquid to liquid ratio of 120: 1 (mL / g), flash-type extraction time of 240 s; under this process conditions, the forefoot total coumarin extraction rate of up to 1.60%.