基于响应面法优化沙棘制汁的酶解工艺OA

Objective:To optimize the enzymatic extraction process of sea buckthorn juice to enhance its extraction efficiency and quality as a raw material for liquid preparations of Chinese medicine,such as oral liquids and mixtures.Methods:Using sea buckthorn as the raw material,combined enzymatic hydrolysis was performed with pectinase and cellulase.Key factors,including the compound enzyme ratio,enzyme dosage,enzymatic hydrolysis temperature,time,and pH,were investigated.Based on single-factor experiments,the extraction process was optimized using response surface methodology,with the juice yield of sea buckthorn as the primary evaluation index.Results:The optimal enzymatic hydrolysis parameters were determined as follows:cellulase to pectinase ratio of 1:2,enzyme dosage of 1.5%,enzymatic hydrolysis temperature of 54 ℃,time of 107 min,and pH value of 5.5.Under these conditions,the highest sea buckthorn juice yield reached(84.63±1.47)%.Conclusion:The established extraction process is stable and efficient,providing a technical basis for the standardized and industrial production of sea buckthorn juice as a raw material for Chinese medicinal preparations.This study supports the further development and utilization of sea buckthorn in the field of Chinese medicine.