牛蒡多酚超声辅助酶法提取工艺及抗氧化活性
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TS201.2

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Optimization of Ultrasonic-Assisted Enzyme Extraction of Polyphenols from Burdock and Its Antioxidant Activity Evaluation
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    摘要:

    研究了牛蒡多酚的超声辅助酶法提取工艺及抗氧化活性。在单因素试验基础上,通过响应面分析法优化牛蒡多酚的提取工艺,并检测提取物对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、超氧阴离子自由基、羟自由基的清除能力。结果表明:牛蒡多酚的最佳提取条件为乙醇体积分数45%、液料体积质量比为20 mL/g、超声时间6 min、纤维素酶质量浓度1.25 mg/mL、酶解时间80 min、酶解温度50 ℃,此条件下多酚的提取率为41.33 mg/g,比超声波辅助法和纤维素酶法分别提高了39.30%、25.13%。所提多酚具有较强的抗氧化活性,且在一定质量浓度范围内,多酚的抗氧化能力与其质量浓度呈现一定的剂量效应关系,0.5 mg/mL的多酚溶液对DPPH自由基的清除率达55.66 %,接近同质量浓度VC对DPPH自由基的清除率。

    Abstract:

    Optimization of the experimental conditions for extracting polyphenols from burdock by ultrasonic-assisted enzymatic hydrolysis method and evaluation of the antioxidant activities were performed. On the basis of single factor experiment,the extraction conditions of polyphenols was optimized using response surface methodology. Antioxidant capacity was determined by DPPH radical scavenging capacities,superoxide anion scavenging capacities as well as hydroxyl radical scavenging capacities. Results showed that the optimum extraction parameiers were as follows: ethanol concentration 45%,solid to liquid ratio 1∶20(g/mL),ultrasonic time 6 min,cellulase concentration 1.25 mg/mL,reaction time 80 min,reaction temperature 50℃. The extraction rate of polyphenols(41.33 mg/g) increased by 39.30% and 25.13% compared to treatment with ultrasonic or cellulose individually under optimal conditions. The polyphenols derived from burdock displyed strong antioxidant activity,and the antioxidant capacity of polyphenol has a dose effect on its mass concentration within a certain concentration range. Under the concentration of 0.5 mg/mL,the radical scavenging rate on DPPH was 55.66% which is close to that of Vitamin C with the same concentration.

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马艳弘,孟勇,崔晋,张宏志,曹培杰,孟超.牛蒡多酚超声辅助酶法提取工艺及抗氧化活性[J].食品与生物技术学报,2020,39(1):38-45.

MA Yanhong, MENG Yong, CUI Jin, ZHANG Hongzhi, CAO Peijie, MENG Chao. Optimization of Ultrasonic-Assisted Enzyme Extraction of Polyphenols from Burdock and Its Antioxidant Activity Evaluation[J]. Journal of Food Science and Biotechnology,2020,39(1):38-45.

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  • 在线发布日期: 2020-04-09
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