摘要
目的:比较山药皮多酚(Yam peel polyphenols,YPP)提取工艺,并评价其抗氧化活性。方法:通过单因素试验和正交试验,优化超声辅助酶解法和微波辅助酶解法提取YPP的最佳工艺,并比较2种方法得到YPP提取物的体外抗氧化能力。结果:超声辅助酶解法优于微波辅助酶解法,其最佳提取条件为料液比1:15 g/mL、酶解温度60℃、超声时间30 min、超声功率300W、酶浓度20mg/g、乙醇体积分数75%、pH5,YPP提取率为2.3865mg/g,是微波辅助酶解法提取率的1.33倍,是传统乙醇静置提取法提取率的2.34倍。对提取后的残渣进行扫描电镜观察,结果显示与传统静置提取法和微波辅助酶解法相比,超声辅助酶解法使残渣结构破坏更显著,更有利于YPP溶出。体外抗氧化研究表明,超声辅助酶解法提取得到的YPP在1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonicacid),ABTS)阳离子自由基、超氧阴离子自由基和羟自由基清除率上均明显高于微波辅助酶解法。结论:超声辅助酶解法提取YPP提取率较高,且提取物具有较强的抗氧化活性,可作为YPP的较佳提取方法。
Objective:This study compared the extraction process of yam peel polyphenols(YPP),and evaluated the in vitro antioxidant activity.Methods:Ultrasonic-assisted enzymatic hydrolysis and microwave-assisted enzymatic hydrolysis extraction process of YPP were optimized by single factor tests and orthogonal tests,the antioxidant capacity of YPP extracts obtained by two methods was compared.Results:The results showed that ultrasound-assisted enzymatic hydrolysis was superior to microwaveassisted enzymatic hydrolysis,optimal extraction conditions of ultrasound-assisted enzymatic hydrolysis were as follows:solid-liquid ratio 1:15 g/mL,enzymatic temperature 60℃,ultrasonic time 30 min,ultrasonic power 300 W,enzyme hydrolysis concentration 20 mg/g,ethanol concentration 75%,pH5,The YPP extraction yield was 2.3865 mg/g,which was 1.33 times higher than that of the microwave-assisted enzymatic hydrolysis method and 2.34 times higher than the traditional ethanol static extraction method.Scanning electron microscopy(SEM)of the extracted residues showed that the ultrasonic-assisted enzymatic method caused more significant structural damage compared to the traditional static extraction and microwave-assisted enzymatic hydrolysis methods,facilitating better YPP release.In vitro antioxidant studies have shown,the removal rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation,hydroxyl and superoxide anion radical of YPP extracted by ultrasound-assisted enzymatic hydrolysis were significantly higher than those obtained by microwave-assisted enzymatic hydrolysis method.Conclusion:The ultrasonic-assisted enzymatic hydrolysis method yielded a higher extraction rate of YPP,and the extracts exhibited strong antioxidant activity,making it a superior extraction method for YPP.
作者
杜琳
彭琪越
姚良帅
马丽苹
任国艳
DU Lin;PENG Qiyue;YAO Liangshuai;MA Liping;REN Guoyan(College of Food and Biological Engineering,Henan University of Science and Technology,Luoyang 471000,China)
出处
《食品科技》
CAS
北大核心
2024年第10期239-246,共8页
Food Science and Technology
基金
河南省重点科技攻关项目(182102110345)。
关键词
山药皮多酚
超声辅助酶解
微波辅助酶解
提取
抗氧化
yam peel polyphenols
ultrasound assisted enzymatic hydrolysis
microwave assisted enzymatic hydrolysis
extraction
antioxidant