ultrasonic assisted enzymatic extraction process

Ultrasonic assisted enzymatic extraction equipment is an efficient biologically active substance extraction device that combines ultrasonic physical fragmentation and enzyme catalysis. It is widely used in the industrial production of functional components such as plant polysaccharides, anthocyanins, flavonoids, etc.

This technology enhances cell wall permeability through ultrasonic cavitation effect, while utilizing specific enzymes such as cellulase and pectinase to degrade cell structure, thereby significantly improving the dissolution rate and extraction efficiency of target components. Compared to traditional methods, it can operate at lower temperatures and reduce the loss of thermosensitive components, making it an important development direction for green extraction processes.


Comparison between Typical Applications and Optimal Parameters

Polysaccharides were extracted from dandelion leaves using ultrasound power of 500 W, time of 42 min, cellulase activity of 4.90%, particle size of 80 mesh, and yield of 14.05%


Anthocyanins were extracted from mulberry wine residue at a temperature of 52 ° C, ultrasound power of 315 W, enzyme content of 0.22%, time of 94 min, and yield of 5.98

 mg/g

Flavonoids were extracted from mung bean skins with ultrasound power of 192 W, time of 28 min, enzyme content of 0.24%, hydrolysis time of 40 min, and yield of 0.831%


Inulin was extracted from Chinese ginger with a solid-liquid ratio of 1:20, temperature of 51 ° C, total enzyme content of 120 μ g/g (pectinase: cellulase=1:4), ultrasound for 25 minutes, and yield of 72.2%。

The ultrasound assisted enzymatic extraction technology has been maturely applied to the efficient extraction of various natural products, and its core advantage lies in the synergistic improvement of extraction rate and the maintenance of stability of active ingredients.

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