CAJ | 학술논문

对酶协同超声波法提取姜黄素的工艺进行优化。采用单因素试验研究酶解pH、酶用量、酶解温度和酶解时间对姜黄素得率的影响，再利用Box-Behnken试验和响应面分析法研究各变量交互作用及其对姜黄素提取率的影响，模拟得到二次多项式回归方程的预测模型。确定最佳提取工艺参数：在酶解pH 4．5，酶解温度55℃，酶用量21 mg／g 的条件下，酶解42 min 后，再经超声波处理，姜黄素得率最大，可达4．901％。
대매협동초성파법제취강황소적공예진행우화。채용단인소시험연구매해pH、매용량、매해온도화매해시간대강황소득솔적영향，재이용Box-Behnken시험화향응면분석법연구각변량교호작용급기대강황소제취솔적영향，모의득도이차다항식회귀방정적예측모형。학정최가제취공예삼수：재매해pH 4．5，매해온도55℃，매용량21 mg／g 적조건하，매해42 min 후，재경초성파처리，강황소득솔최대，가체4．901％。
Optimize the extraction process of curcumin with the method of enzyme-ultrasonic. Research the effect of enzymatic solution pH,enzyme dosage,enzymolysis temperature and time on the yield of curcumin using the single factor experiment,adopt Box-Behnken experiment and response surface analysis to study interaction of each variable and its effect on the extraction rate of curcumin, the simulation model of quadratic polynomial regression equation is obtained.The optimal extraction process parameters are determined as follows:under the condition of enzymatic solution pH of 4.5, enzymolysis temperature of 55 ℃,enzyme dosage of 21 mg/g,enzymolysis time of 42 min,the yield of curcumin is the largest,up to 4.901% through ultrasonic processing.