酶法辅助提取小米多酚的工艺研究

Enzymatic Assisted Extraction of Polyphenolics from Millet

以武安小米为原料,研究以木瓜蛋白酶和α-淀粉酶复合辅助提取多酚的最佳工艺参数,通过单因素实验和响应面优化实验分析液料比、酶用量、酶解时间、酶解温度对小米多酚提取率的影响,结果表明:液料比为14:1,双酶添加量为0.9%,酶解时间为2 h,酶解温度为40℃。这种处理条件下,小米多酚得率可达4. 83 mg/g,所建立的模型精确,能够准确预测多酚的提取率,除此之外,DPPH自由基消除能力为83.42%,抗氧化能为为3.67%,展现了优异的抗氧化能力。

The Millet of Wu An was chosen as raw materials to carefully studied the optimum conditions in the process of assisted extraction of polyphenols from mixture of Papain and alpha - amylase. The impact of Liquid to material ratio,enzyme concentration,extraction time,extraction temperature on polyphenols extraction rate was analyzed by single factor and orthogonal experiments,which was used to optimize the design of polyphenols extraction process conditions. The results showed that Liquid to material ratio was 14 ∶ 1,Papain and alpha - amylase was 0. 9%,extraction time was 2 h and extraction temperature was 40 ℃. The polyphenols extracted under optimum conditions was 4. 81 mg/ g. So the model was accurate,which could optimize the extraction process parameters of garlic polyphenols. In addition,the DPPH free radical elimination ability was 83. 42% and the oxidation resistance energy was 3. 67%, which showed excellent antioxidant properties.