酶法提取草莓中白藜芦醇及其抗氧化性研究

Study on Enzymatic Extraction of Resveratrol from Strawberry and Its Antioxidant Activity

以草莓为原料,乙醇为提取剂,采用纤维素酶法,对草莓中白藜芦醇的最佳提取工艺条件以及草莓白藜芦醇的抗氧化性进行了研究。采用单因素实验,考察了提取剂浓度、pH值、酶添加量、料液比对草莓中白藜芦醇的提取量的影响,同时采用正交试验对白藜芦醇的提取工艺条件进行优化。结果表明:草莓白藜芦醇提取的最佳工艺为提取剂浓度60%,pH值=5,酶添加量25 mg,料液比1∶40(g/mL),提取量最高为5.23 mg/g。草莓白藜芦醇对DPPH自由基和·OH自由基清除活性较强,最高清除率分别为77.1%和70.2%,极具开发潜力。

Using strawberry as raw material,ethanol as extractant,the optimum extraction conditions of resveratrol in strawberry and the antioxidant activity of resveratrol in strawberry are studied by cellulase method.The effects of extractant concentration,pH value,enzyme addition and solid-liquid ratio on the extraction of resveratrol from strawberry are investigated by single factor test,and the extraction conditions of resveratrol are optimized by orthogonal test.The results show that the optimum extraction process of strawberry resveratrol is as follows,the concentration of extractant is 60%,pH value=5,the amount of enzyme added is 25 mg,the ratio of material to liquid is 1∶40(g/mL),and the extraction amount is up to 5.23 mg/g.Strawberry resveratrol has strong scavenging activity on DPPH free radical and·OH free radical,and the highest scavenging rates are 77.1%and 70.2%,respectively,which has great development potential.