食品科学

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复合酶法提取海带岩藻黄素及其抗氧化活性分析

秦 云,孟丽媛,王凤舞   

  1. 青岛农业大学食品科学与工程学院,山东 青岛 266109
  • 出版日期:2013-08-25 发布日期:2013-09-03

Extraction and Antioxidant Activity of Fucoxanthin from Laminaria japonica

QIN Yun,MENG Li-yuan,WANG Feng-wu   

  1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

利用复合酶法(纤维素酶量:果胶酶量=1:1)对海带中的岩藻黄素进行提取,并测定其体外抗氧化活性。通过单因素试验和正交试验确定岩藻黄素提取的最佳工艺条件,即复合酶加入量0.30%、酶解时间80min、酶解pH5.0、酶解温度50℃,此条件下海带中岩藻黄素得率为18.30mg/100g(以湿质量计),比普通有机试剂提取得率提高26.5%,比单一酶解法提高15%~20%。在实验范围内,海带岩藻黄素提取物的还原能力、对超氧阴离子自由基(O2 - ·)的清除率均随质量浓度的升高而增加,清除O2 - ·的半数有效质量浓度(EC50)为1.27mg/mL。

关键词: 海带, 岩藻黄素, 复合酶, 抗氧化

Abstract:

Fucoxanthin was extracted from Laminaria japonica with composite enzyme (cellulosase:pectinase = 1:1).
Single factor method and orthogonal array design were adopted to establish the optimum extraction conditions: enzyme
dosage 0.30%, pH 5.0, treatment time 80 min and temperature 50 ℃. Under these conditions, the yield of fucoxanthin was
18.30 mg/100 g (wet weight), an increase of 26.5% and 15%-20% compared with that observed with traditional organic
solvent extraction and enzymatic extraction with a single enzyme, respectively. The reducing power and superoxide anion
radical scavenging activity of the fucoxanthin from Laminaria japonica against increased with concentration within the
studied range, and the EC50 value against superoxide anion free radical was 1.27 mg/mL.

Key words: Laminaria japonica, fucoxanthin, complex enzyme, antioxidant activity