花生叶中白藜芦醇的酶与超声协同提取及抗氧化研究

Study on extraction of resveratrol and antioxidant about peanut leaves with enzyme and ultrasound

采用响应面法确定最佳提取工艺条件,以单位质量花生叶粗提液中白藜芦醇吸光值为响应值,以超声时间、料液比、复合酶比例为响应变量进行优化。结果表明,酶解pH值为5,温度为55℃,复合酶组成为9350,液料比为161 (ml/g),超声时间1.26 h,白藜芦醇提取量为9.97 mg/g,与预测值10.01 mg/g基本符合。羟基自由基和DPPH自由基的IC50分别为(0.226±3.049)mg/mL,(0.626±1.198)mg/mL。研究表明,花生叶可以作为白藜芦醇的来源,可以做抗氧化剂。

The response surface method was used to determine the optimal extraction conditions.The absorbance of resveratrol in the crude extraction of peanut leaf per unit mass was used as the response value,and the response time was optimized by ultrasonic time,ratio of material to liquid and ratio of complex enzyme,The results showed that the enzymatic hydrolysis pH was 5,the temperature was 55℃,the composite enzyme composition was 93GA6FA50,the liquid-to-liquid ratio was 16GA6FA1(ml/g),and the ultrasonic time was 1.26 h.The resveratrol extraction amount was 9.97 mg/g,which is consistent with the predicted value,10.01 mg/g basically.The IC50 of hydroxyl radical and DPPH free radical were(0.226±3.049)mg/mL(0.626±1.198)mg/mL,respectively.Studies have shown that peanut leaves can be used as a source of resveratrol and which can be used as an antioxidant too.