超声辅助酶解法优化油橄榄果渣多酚提取工艺及其抗氧化活性研究

Optimization of extraction process and antioxidant activity of polyphenols from olive pomace by ultrasonic assisted enzymatic hydrolysis

通过单因素试验和响应面法优化超声辅助酶解法提取油橄榄果渣多酚的工艺,同时用Fe~(3+)还原能力(FRAP)法评价多酚的抗氧化能力。结果表明:最优的提取工艺为双酶(纤维素酶和果胶酶质量比1∶1)添加量1.5%(以油橄榄果渣质量计)、超声时间30 min、溶剂pH 3.5、提取温度50℃,在此条件下油橄榄果渣多酚得率为1.798%±0.078%。当油橄榄果渣多酚质量浓度为10 mg/mL时,FRAP值为5.42μg/mL。

The ultrasonic assisted enzymatic extraction process of polyphenols from olive pomace was opti-mized by single factor test and response surface method,and the antioxidant capacity of polyphenols was e-valuated by Fe3+reduction ability(FRAP)method.The results showed that the optimal extraction process were as follows:double enzyme(mass ratio of cellulase and pectinase 1:1)dosage of 1.5%(based on the mass of olive pomace),ultrasonic time 30 min,solvent pH 3.5,extraction temperature 50 C.Under these conditions,the yield of polyphenols from olive pomace was 1.798%±0.078%.When the polyphenol mass concentration of olive pomace was 10 mg/mL,the FRAP value was 5.42μg/mL.