葛花原花青素的酶法提取及抗氧化性研究

Enzyme assistant extraction of procyanidins from flos puerariae and their antioxidant activities

采用纤维素酶及果胶酶对葛花进行酶解,以提高葛花原花青素得率。在单因素实验基础上,用Box-Behnken响应曲面法探讨纤维素酶的添加量、果胶酶的添加量、酶解时间以及酶解温度对葛花原花青素得率影响,并进行优化。得到最佳提取工艺为:纤维素酶添加量0.40%,果胶酶添加量0.69%,酶解时间92min,酶解温度65℃。在此条件下,葛花原花青素的得率为5.02mg/g。在此基础上纯化原花青素,并进行体外抗氧化活性测定,结果表明葛花原花青素具有较高的抗氧化活性。

To increase the extraction ratio of procyanidins from pueraria,the cellulase and pectase was used.Theeffects of amount of cellulase, amount of pectase, enzyme time and enzyme temperature on the yield ofprocyanidins were investigated.The results showed that the optimum conditions were as follows, the amount ofcellulase was 0.40% ,the amount of pectase was 0.69%, enzyme time was 92min, enzyme temperature was 65℃.Under the conditions,the yield of procyanidins was 5.02mg/g.The extract was then separated,and the antioxidantactivities of procyanidins were evaluated, and the result showed that the procyanidins had high antioxidantactivities.