食品科学

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响应面试验优化复合酶法提取青蛇果多酚工艺及其抗氧化活性

张 迪1,刘 洋1,李书艺1,2,*   

  1. 1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;
    2.武汉轻工大学 湖北省农产品加工与转化重点实验室,湖北 武汉 430023
  • 出版日期:2016-02-25 发布日期:2016-02-23
  • 通讯作者: 李书艺
  • 基金资助:

    武汉轻工大学本科生创新创业训练计划项目(CXXL20151003)

ptimization of Multi-Enzymatic Extraction of Polyphenols from Granny Smith Apple and Their Antioxidant Activity

ZHANG Di1, LIU Yang1, LI Shuyi1,2,*   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion, Wuhan Polytechnic University, Wuhan 430023, China
  • Online:2016-02-25 Published:2016-02-23
  • Contact: LI Shuyi

摘要:

以高酸度苹果、富含原花青素的青蛇果为原料,采用单因素试验和Box-Behnken试验设计优化了复合酶辅助提取青蛇果多酚的工艺参数。结果表明:最适多酚提取的复合酶为纤维素酶和果胶酶(质量比2∶1)、酶解温度62.5 ℃、提取时间82.9 min、pH 3.7,多酚得率最高可达5.07%。统计学分析显示,所选响应面模型合适,并能广泛用于青蛇果多酚的分析和预测。同时,酶法辅助提取青蛇果多酚的粗提物还具有较好的Fe3+还原能力和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力,其对DPPH自由基的半数抑制浓度(IC50值)为22.72 μg/mL,可以作为一种良好的食品添加剂和抗氧化剂深度开发利用。

关键词: 青蛇果, 多酚, 复合酶法, 响应面设计, 抗氧化性

Abstract:

Granny Smith apple, an apple cultivar with high acidity, is rich in polyphenols, such as procyanidins. In this study,
the extraction of polyphenols from Granny Smith apple by multi-enzymatic hydrolysis was optimized by the combined use
of single factor method and Box-Behnken design. A mixture of cellulose and pectinase (2:1, m/m) was found to be the most
efficient enzyme for the extraction of polyphenols. The maximum yield of polyphenols of 5.07% was obtained when the
enzymatic extraction was done at 62.5 ℃ for 82.9 min with an initial pH of 3.7. According to the statistical analysis, the
response surface model developed could be used to analyze and predict the extraction of polyphenols from Granny Smith
apple effectively. Additionally, the polyphenols extracted from Granny Smith apple exhibited significant Fe3+ reducing
capacity and DPPH free radical scavenging activity and the half-inhibition concentration (IC50) for scavenging of DPPH free
radical was 22.72 μg/mL, showing that the extract is a good source of antioxidants, and could be further utilized and explored
as a useful food additive or antioxidant.

Key words: Granny Smith apple, polyphenol, multi-enzymatic extraction, response surface methodology, antioxidant activity

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