酶辅助超声提取紫苏迷迭香酸工艺优化及其抗氧化活性研究

Optimization of enzyme-assisted ultrasonic extraction technology of rosmarinic acid from Perilla frutescens and its antioxidant activity

通过单因素试验研究超声波功率、料液比、超声时间对紫苏迷迭香酸提取量的影响,采用响应面分析法和Box-Behnken试验设计优化酶法辅助超声波提取迷迭香酸的最佳工艺参数,并通过迷迭香酸对抗猪油氧化能力和清除羟自由基的能力来研究其抗氧化活性。结果表明,迷迭香酸最佳提取工艺为纤维素酶添加量3%、超声功率320 W、超声时间10 min、料液比1∶40(g∶mL)。在此最佳条件下,迷迭香酸提取量为1.426 mg/g。迷迭香酸对羟自由基有较强的清除能力,并能有效抑制猪油氧化。

The effects of ultrasonic power, solid-liquid ratio and ultrasonic time on extraction quantity of Perilla frutescens rosmarinic acid were re- searched by single factor experiments. The optimum enzyme-assisted ultrasonic extraction technology parameters of rosmarinic acid were optimized by response surface methodology and Box-Behnken experiments. The antioxidant activity of rosmarinic acid on lard oil and hydroxyl radical was re- searched. The results showed that the optimum extraction conditions of rosmarinic acid was cellulose 3%, ultrasonic power 320 W, ultrasonic time 10 min, solid-liquid ratio 1：40 （g：ml）. Under the optimum conditions, extraction quantity of rosmarinic acid was 1.426 mg/g. Rosmarinic acid had a strong ability of scavenging on hydroxyl free radical, which could inhibit lard oxidation effectively.