双酶法提取紫山药原花青素及其抗氧化性研究

Double-enzymatic Extraction of Procyanidins from Purple Yam and Antioxidant Activity

为研究紫山药原花青素的最佳提取工艺以及抗氧化活性,以紫山药为试验材料,采用BoxBehnken中心组合试验设计和响应面分析,优化双酶法提取紫山药原花青素的提取工艺,并对其体外抗氧化活性进行评价。结果表明,最佳提取工艺为纤维素酶加酶量2.19%、果胶酶加酶量2.32%、酶解时间73 min、酶解温度45℃、液料比15 mL:1 g、pH 4.5,此条件下紫山药原花青素得率为93.06 mg/g。体外抗氧化试验结果表明,双酶法提取的紫山药原花青素具有明显的抗氧化性,对DPPH自由基(DPPH·)和羟基自由基(·OH)半数抑制率浓度IC50分别为0.165、0.267 mg/mL,清除能力强于维生素C。

This study aims to determine the best extraction technology of procyanidins from purple yam and the antioxidant activity.Taking purple yam as the experimental material,using Box-Behnken test and response surface analysis,the extraction process of procyanidins from purple yam was optimized by double enzyme method,and the antioxidant activity in vitro was evaluated.Results showed that the optimum condition was：the amount of cellulose 2.19%,the amount of pectinase 2.32%,enzyme time 73 min,enzyme temperature 45℃,liquid-material ratio 15 mL：1 g,and pH 4.5.Under this condition,the yield of procyanidins was 93.06 mg/g.Procyanidins from purple yam showed significant antioxidant capacity,and the half inhibition concentration（IC50）of DPPH·and·OH was 0.165 and 0.267 mg/mL,respectively,the scavenging abilities were stronger than vitamin C.