吴茱萸多酚的酶法提取工艺及其抗氧化抑菌活性

Enzymatic Extraction of Polyphenols FromEuodia rutaecarpaand Its Antioxidant and Antibacterial Activities

以吴茱萸为试材,在单因素试验的基础上,通过正交实验对吴茱萸中多酚的酶法提取工艺进行了优化,采用清除DPPH·法评价了吴茱萸多酚的抗氧化活性,利用滤纸片法研究了吴茱萸多酚的抑菌活性。结果表明:吴茱萸中多酚酶法提取的最佳工艺为提取温度60℃、提取时间2.5h、纤维素酶酶浓度0.25mg·mL^(-1)、pH 4.0。在此工艺条件下,吴茱萸多酚提取率为5.58%。吴茱萸多酚清除DPPH·的能力弱于维生素C,但也具有一定的抗氧化活性。吴茱萸多酚对大肠杆菌、枯草芽孢杆菌和金黄色葡萄球菌均具有抑制作用,抑制作用大小顺序为大肠杆菌>枯草芽孢杆菌>金黄色葡萄球菌。吴茱萸多酚具有作为天然抗氧化剂和食品防腐剂的应用前景,值得进一步研究开发。

Euodia rutaecarpa was used as the raw material,and based on the single-factor experiments,orthogonal experiment had been used to explore the operational conditions for enzymatic extraction technique of polyphenols from Euodia rutaecarpa.The antioxidant activity of extracted polyphenols had been appraised by investigating the DPPH·scavenging rate,and the antibacterial activity also had been estimated by filtering paper method.The results showed that the optimal technique of extracting process was as follows,extraction temperature 60℃,extraction time 2.5 hours,cellulase concentration0.25 mg·mL^（-1）,pH 4.0.Under these conditions,the extraction rate of polyphenols was 5.58%.Although the DPPH· scavenging rate of polyphenols was lower than vitamin C,the polyphenols had certain antioxidant activity.The polyphenols exhibited certain inhibitory effect on chosen bacteria,Escherichia coli〉Bacillus subtilis〉Staphylococcus aureus.The polyphenols fromEuodia rutaecarpa possessed natural antioxidant and food preservatives applications,and was worthy of further development.