超声-微波辅助酶法提取糜子麸皮可溶性膳食纤维及其抗氧化活性分析

Analysis of Ultrasonic-Microwave Synergistic Enzyme Extraction of Soluble Dietary Fiber from Millet Bran and Its Antioxidant Activity

以糜子麸皮为原料,采用超声-微波辅助酶法研究液料比、协同时间、提取温度、复合酶添加量对糜子麸皮可溶性膳食纤维(SDF)得率的影响。采用响应面法进行工艺优化,并分析糜子麸皮可溶性膳食纤维的抗氧化活性。结果表明:响应面法优化糜子麸皮SDF的最佳提取工艺为:液料比为31:1 mL/g、协同时间21 min、提取温度56℃、复合酶添加量1.4%,该条件下可溶性膳食纤维得率为6.35%,纯度为91.27%。抗氧化活性表明,当样品浓度为14 mg/mL时,糜子麸皮SDF还原力为1.219,其对于DPPH自由基清除率、ABTS;自由基清除率和羟自由基清除率的IC;值分别为2.45、26.15和5.98 mg/mL,说明糜子麸皮SDF具有较好的抗氧化活性。

Ultrasonic--microwave synergistic enzyme method was used to study the effects of liquid-material ratio,synergistic time, extraction temperature and compound enzyme addition on the yield of soluble dietary fiber(SDF) from millet bran. Response surface methodology was used to optimize the process, and the antioxidant activity of soluble dietary fiber from millet bran were analyzed. The results showed that the optimum extraction conditions of SDF from millet bran were as follows: The liquid-material ratio was 31:1 mL/g, the synergistic time was 21 min, the extraction temperature was 56 ℃, and the compound enzyme addition was 1.4%. Under these conditions, the yield of the soluble dietary fiber was 6.35% and its purity was 91.27%. The antioxidant activity showed that when the sample concentration was 14 mg/mL, the SDF reducing power of millet bran was 1.219, and its IC;values for DPPH radical scavenging rate, ABTS;radical scavenging rate and hydroxyl radical scavenging rate were 2.45, 26.15 and 5.98 mg/mL respectively. The results indicated that the SDF from millet bran had good antioxidant activity.