酶解辅助超声法提取花生红衣原花青素的工艺研究

Study on ultrasonic enzymatic extraction of procyanidins from peanut testa

本试验以花生红衣为原料,纤维素酶辅助超声波提取花生红衣中原花青素,采用单因素和正交试验研究了纤维素酶添加量、料液比、提取温度和提取时间对原花青素得率的影响,并分析其体外抗氧化活性。结果表明:最佳工艺条件为纤维素酶添加量为0.3%,料液比1∶20(m/v),提取时间40 min,提取温度55℃,原花青素得率为10.97%,原花青素提取物对DPPH自由基具有较强的清除作用。

The peanut testa was used as the raw material for extracting proanthocyanidin with ultrasonic and cellulase.The effects of cellulase dosage,solid-liquid ratio,extraction temperature and extraction time on the extraction yield of procyanidins were investigated by single factor and orthogonal experiments,and the antioxidant activities of procyanidins were analyzed in vitro.The results indicated that the optimal extraction conditions were as follows:cellulase dosage was 0.3%,solid-liquid ratio was 1∶20(m/v),extraction time was 40 min,temperature was 55℃,and the yield of procyanidins was 10.97%.Procyanidin had strong scavenging effect on DPPH free radical.