超声波提取黄秋葵成分工艺优化及提升酿香风味应用

Optimization of Ultrasonic Extraction of Components from Abelmoschus esculentus(L.)Moench and Evaluation of Brewing Flavor Effect

为优化超声波辅助提取(UAE)黄秋葵生物活性成分工艺条件,该研究利用基于Box-Behnken设计(BBD)的响应面法,结合通过DPPH和FRAP试验测定抗氧化性能,以及总酚化合物、总黄酮含量的变化,进行了工艺优化。研究确定了UAE方法的提取温度(X1:30~70℃)、提取时间(X2:25~45 min)、振幅(X3:30%~50%)、功率(X4:400~600 W)对抗氧化活性、总酚类化合物和总黄酮含量的影响。研究结果表明,UAE的最佳条件为温度53℃、时间36 min、振幅44%、功率500 W。将黄秋葵提取物(AEME)与酿香味香精(SCE)按照质量比为1∶4复配,获得酿香风味显著提升的复配酿香味香精AEME+SCE,其风味效果更优。这一研究结果表明,超声波辅助提取有利于从黄秋葵中生产更具活性的化合物,从而能在大食品工业中进行应用。

Response surface methodology based on Box-Behnken design(BBD)was used to optimize the ultrasonic-assisted extraction(UAE)combined with the determination of antioxidant properties by DPPH and FRAP tests,and the changes of total phenolic compounds and total flavonoids.The effects of extraction temperature(X1:30-70℃),extraction time(X2:25-45 min),amplitude(X3:30%-50%)and power(X4:400-600 W)on antioxidant activity,total phenolic compounds and total flavonoids were studied.In addition,the antibacterial activity and application of the optimized Abelmoschus esculentus(L.)Moench extract(AEME)were also evaluated.The results showed that the optimum conditions of UAE were temperature 53℃,time 36 min,amplitude 44%and power 500 W.By compounding AEME with brewing flavor essence(SCE)according to the mass ratio of 1∶4,the compounded brewing flavor essence AEME+SCE with significantly improved brewing flavor was obtained,and its flavor effect was better.The results showed that ultrasonic-assisted extraction was beneficial to the production of more active compounds from okra,which could be applied in large food industry.