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中国精品科技期刊2020
杨宗玲,李晗,范方宇,等. 超声辅助酶法提取无籽刺梨果渣中黄酮的工艺优化及其抗氧化活性[J]. 食品工业科技,2021,42(13):184−192. doi: 10.13386/j.issn1002-0306.2020090273.
引用本文: 杨宗玲,李晗,范方宇,等. 超声辅助酶法提取无籽刺梨果渣中黄酮的工艺优化及其抗氧化活性[J]. 食品工业科技,2021,42(13):184−192. doi: 10.13386/j.issn1002-0306.2020090273.
YANG Zongling, LI Han, FAN Fangyu, et al. Ultrasound-Assisted Enzymatic Extraction of Flavonoids from Rosa sterilis Pomace and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(13): 184−192. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090273.
Citation: YANG Zongling, LI Han, FAN Fangyu, et al. Ultrasound-Assisted Enzymatic Extraction of Flavonoids from Rosa sterilis Pomace and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2021, 42(13): 184−192. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090273.

超声辅助酶法提取无籽刺梨果渣中黄酮的工艺优化及其抗氧化活性

Ultrasound-Assisted Enzymatic Extraction of Flavonoids from Rosa sterilis Pomace and Its Antioxidant Activity

  • 摘要: 研究超声辅助酶法提取无籽刺梨果渣中黄酮的提取工艺和体外抗氧化活性。在单因素实验基础上,采用响应面法(Box-Behnken)优化无籽刺梨果渣中黄酮的提取工艺,并以VC为对照,对优化工艺条件下制备的黄酮研究其对1, 1-二苯基-2-苦肼基自由基(DPPH·)、羟基自由基(·OH)、超氧阴离子自由基(\rmO_2^-\cdot )的清除率及还原力。超声辅助酶法提取无籽刺梨果渣中黄酮最优提取工艺为液料比42 mL/g、乙醇浓度55%、超声时间48 min、超声功率300 W、酶解时间40 min、加酶量0.2%,该条件下黄酮得率为87.52 mg/g(n=3),与回归模型的预测值(87.78 mg/g)接近,模型拟合较好。优化工艺条件下制备的黄酮对DPPH·、·OH、\rmO_2^-\cdot 的EC50(concentration for 50% of maximal effect,EC50)值分别为0.0139、0.30788、0.94291 mg/mL。在浓度0.02~0.5 mg/mL范围内,其还原力不及VC。通过超声辅助酶法提取无籽刺梨果渣中黄酮可为无籽刺梨果渣的资源化利用提供途径,且提取的黄酮具有较好的抗氧化活性,可作为一种天然的抗氧化剂。

     

    Abstract: The aim of this paper was to study the extraction and anti-oxidation activities of flavonoids from Rosa sterilis pomace by ultrasound-assisted enzymatic method.Based on single factor test, the Box-Behnken design was used to optimize the extraction process of flavonoids from Rosa sterilis pomace. The antioxidant activity was determined by DPPH·, ·OH, \rmO_2^-\cdot scavenging assays and reducing power. The results showed that the optimum extraction conditions for liquid-material radio, ethanol concentration, ultrasonic time, ultrasonic power, enzymolysis time, and enzyme dosage were 42 mL/g, 55%, 48 min, 300 W, 40 min and 0.2%, respectively.The yield of flavonoids was experimentally measured to be 87.52 mg/g on average (n=3) under the optimized conditions, which approximatedthe predicted value of 87.78 mg/g, showing the reliability of the optimized process. In DPPH·, ·OH, \rmO_2^-\cdot scavenging assays, the EC50(concentration for 50% of maximal effect, EC50) of the flavonoids extracted from Rosa sterilis pomace were 0.0139, 0.30788, and 0.94291 mg/mL, respectively.The reducing power was less than that of VC in the range of 0.02~0.5 mg/mL of flavonoids. Ultrasound-assisted enzymatic extraction from Rosa sterilis pomace can provide reference for the resource utilization of Rosa sterilis pomace. The flavonoids extraction extracted from Rosa sterilis pomace has good antioxidant activity and can be developed as a natural antioxidant.

     

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