蔡树杏¹，邹江林¹，徐友阳¹，王德勤^2*

（1.广州白云山和记黄埔中药有限公司现代中药研究院，广东广州 510515；

2.文山白云山和黄三七有限公司，云南文山 663000）

摘要：为改善三七茎叶茶口感及增加人参皂苷Rb3的溶出量，本研究利用外源性酶对三七茎叶进行酶解。经对比研究，发现纤维素酶酶解效果好。通过单因素考察，确定了最佳酶解温度、酶溶液加入量及食用醋加入量，并在此基础上利用响应面试验进行优化，结果发现，三七茎叶茶最佳酶解工艺为：纤维素酶溶液加入量25%，酶解温度49 ℃、食用醋加入量11%。在此条件下，人参皂苷Rb3的溶出量及口感评分最高。

关键词：三七茎叶；酶解工艺；响应面法；优化

中图分类号：TS218   文献标识码：A   文章编号：1674-506X（2021）02-0108-0007

Optimization of Enzymatic Hydrolysis Process of Panax notoginseng Stem-leaf Tea by Response Surface Methodology

CAI Shu-xing¹, ZOU Jiang-lin¹, XU You-yang¹, WANG De-qin^2*

（1.Modern Chinese Medicine Institute, Hutchison Whampoa Guangzhou Baiyunshan Chinese Medicine Co., Ltd., Guangzhou Guangdong 510515, China;

2.Wenshan Baiyunshan Hehuang Panax notoginseng Company, Wenshen Yunnan 663000, China）

Abstract：In order to improve the taste of Panax notoginseng stem- leaf tea and increase the dissolution of ginsenoside Rb3, this study used exogenous enzymes to hydrolyze Panax notoginseng stem-leaf. After a comparative study, it was found that cellulase hydrolysis had the best effect. The optimal enzymatic hydrolysis temperature, enzyme addition and edible vinegar addition were determined by single factor test. On this basis, the response surface test was used to optimize. The results showed that the best fermentation process of Panax notoginseng stem-leaf tea was that add 25% cellulase solution for enzymolysis, with an enzymolysis temperature of 49 ℃ and an edible vinegar addition amount of 11%. Under these conditions, the dissolution of ginsenosides Rb3 and taste score were the highest.

Keywords：Panax notoginseng stem-leaf; enzymatic hydrolysis process; response surface experiment; optimization

doi：10.3969/j.issn.1674-506X.2021.02-016

收稿日期：2020-08-24

基金项目：云南省科学技术厅重大科技专项：三七花、茎叶健康饮品研究开发

作者简介：蔡树杏（1982-），女，硕士，副主任中药师。研究方向：食品研究。

*通信作者

引文格式：蔡树杏,邹江林,徐友阳,等.响应面法优化三七茎叶茶酶解工艺[J].食品与发酵科技,2021,57(2):108-114.