酶-微波法协同提取莜麦酚类物质工艺的研究

Studies on the Enzyme-Microwave Extraction Method of Poly-Phenols from Naked Oat

莜麦是内蒙古地区特色作物之一,具有降血糖、降血脂等生理功能。为了最大程度提取莜麦中的多酚,拟采用酶-微波法协同提取莜麦中的酚类物质。试验以多酚得率为依据,莜麦经复合酶预处理后,利用单因素及正交试验对酶-微波法协同提取工艺进行优化,结果表明:当复合酶用量0.8%,酶解时间80 min,酶解温度55℃,pH值5.0时,莜麦多酚最佳提取工艺为:乙醇浓度80%,提取温度60℃,微波功率700 W。此时莜麦酚类物质得率为2.01 mg/g。同时,酶-微波法提取的酚类物质得率比酶法、微波法分别提高42%和85%,表明酶-微波法可作为一种高效提取莜麦酚类物质的方法。

Naked oats is one of the characteristics crops in Inner Mongolia.It has such physiological functions as lower blood sugar and blood lipid.In order to extract the polyphenols of naked oats to the maximum extent,this study was conducted with enzyme-microwave assisted extraction of phenolic compounds from naked oats.On the basis of polyphenols yields,naked oats was pretreated by compound enzyme firstly,then single factor and orthogonal experiments were conducted to determine the optimum extraction technology of oats polyphenol.The results showed that when 0.8%compound enzyme dosage,enzymolysis time 80 min,enzymolysis temperature 55℃,pH 5.0 was used,the best extraction conditions were:80%of ethanol,extract temperature 60℃,microwave power 700 W,phenolics extraction yield 2.01 mg/g.Also,when compared with the enzyme and microwave extraction method,the enzyme-microwave extraction method can improve 42%and 85%yield of phenolic compounds,respectively.It suggested that enzyme-microwave extraction process is an effective method to extract polyphenols of oats.