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文章摘要
牛蒡多酚超声辅助酶法提取工艺及抗氧化活性
Optimization of Ultrasonic-Assisted Enzyme Extraction of Polyphenols from Burdock and Its Antioxidant Activity Evaluation
投稿时间:2018-05-08  修订日期:2018-06-26
DOI:
中文关键词: 牛蒡  多酚  超声波  纤维素酶  响应面法  抗氧化性
英文关键词: Burdock (Arctium lappa L.)  polyphenols  ultrasonic  cellulose  response surface methodology  antioxidant activity
基金项目:江苏省苏北科技发展计划项目(BN2016001);江苏省农业自主创新基金项目(CX(17)2003)
作者单位E-mail
马艳弘 江苏省农业科学院农产品加工研究所 ma_yhhyy@126.com 
孟勇 徐州世缘食品有限公司  
崔晋 江苏省农业科学院农产品加工研究所  
张宏志 江苏省农业科学院农产品加工研究所  
曹培杰 江苏省农业科学院农产品加工研究所  
孟超 徐州世缘食品有限公司  
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中文摘要:
      研究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料液比1:20(g/mL)、乙醇浓度45%、超声时间6 min、纤维素酶浓度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 %,接近同浓度VC对DPPH自由基的清除率。
英文摘要:
      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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