酶法辅助提取小米多酚的工艺研究
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摘要
以武安小米为原料,研究以木瓜蛋白酶和α-淀粉酶复合辅助提取多酚的最佳工艺参数,通过单因素实验和响应面优化实验分析液料比、酶用量、酶解时间、酶解温度对小米多酚提取率的影响,结果表明:液料比为14:1,双酶添加量为0.9%,酶解时间为2 h,酶解温度为40℃。这种处理条件下,小米多酚得率可达4. 83 mg/g,所建立的模型精确,能够准确预测多酚的提取率,除此之外,DPPH自由基消除能力为83.42%,抗氧化能为为3.67%,展现了优异的抗氧化能力。
The Millet of Wu An was chosen as raw materials to carefully studied the optimum conditions in the process of assisted extraction of polyphenols from mixture of Papain and alpha-amylase. The impact of Liquid to material ratio, enzyme concentration, extraction time, extraction temperature on polyphenols extraction rate was analyzed by single factor and orthogonal experiments, which was used to optimize the design of polyphenols extraction process conditions. The results showed that Liquid to material ratio was 14 : 1, Papain and alpha-amylase was 0.9%, extraction time was 2 h and extraction temperature was 40 ℃. The polyphenols extracted under optimum conditions was 4. 81 mg/g. So the model was accurate, which could optimize the extraction process parameters of garlic polyphenols.In addition, the DPPH free radical elimination ability was 83. 42% and the oxidation resistance energy was 3. 67%,which showed excellent antioxidant properties.
The Millet of Wu An was chosen as raw materials to carefully studied the optimum conditions in the process of assisted extraction of polyphenols from mixture of Papain and alpha-amylase. The impact of Liquid to material ratio, enzyme concentration, extraction time, extraction temperature on polyphenols extraction rate was analyzed by single factor and orthogonal experiments, which was used to optimize the design of polyphenols extraction process conditions. The results showed that Liquid to material ratio was 14 : 1, Papain and alpha-amylase was 0.9%, extraction time was 2 h and extraction temperature was 40 ℃. The polyphenols extracted under optimum conditions was 4. 81 mg/g. So the model was accurate, which could optimize the extraction process parameters of garlic polyphenols.In addition, the DPPH free radical elimination ability was 83. 42% and the oxidation resistance energy was 3. 67%,which showed excellent antioxidant properties.
引文
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[23]徐婕,汤韧,吉树臣,等.酶法辅助提取茶多酚的工艺研究[J].食品研究与开发,2016(5):86-91XU J,TANG R,JI S C,et al. Food research and development[J].Food Research and Development,2016(5):86-91
[24]段宙位,谢辉,窦志浩,等.酶辅助提取沉香叶多酚及其抗氧化性研究[J].食品科技,2016(7):197-202DUANG Z W.XIE H,DOU Z H,et al. Enzymatic extraction and antioxidant activity of polyphenols from Lignum Aquilariae Resinatum leaves[J]. Food Science and Technology,2016(7):197-202
[25]陈东方.酶解提高燕麦粉抗氧化活性的作用机制[D].杨凌:西北农林科技大学,2016C.HEN D F. Mechanism of enhancement of antioxidant activity of oat flour afterenzymatic hydrolysis[D]. Yangling:Northwest A&F University,2016.
[2]DYKES L, ROONEY L W. Sorghum and millet phenols and antioxidants[J]. Journal of Cereal Science, 2006,44(3):236-251
[3]SHAHIDI F, CHANDRASEKARA A. Millet grain phenolics and their role in disease risk reduction and health promotion:A review[J]. Journal of Functional Foods,2013,5(2):570-581
[4]张爱霞,刘晓东,王桂荣,等.一种新型农产品营养评价方法技术的构建[J].食品科学,2013(19):356-359ZHANG A X,LIU X D,WANG G R,et al. A new nutritional evaluation method for agricultural products[J]. Food science,2013(19):356-359
[5]姜楠,王蒙,韦迪哲,等.植物多酚类物质研究进展[J].食品安全质量检测学报,2016(2):439-444JIANG N.WANG M.WEI D Z,et al. Research progress on plant polyphenols[J]. Journal of Food Safety&Quality,2016(2):439-444
[6]凌敏,刘丽,袁华,等.茶多酚化学及其在医药保健中的应用[J].湖北化工,2001(3):29-31LING M.LIU L, YUAN H.et al. Tea polyphenol chemistry and its application in medicine and health care[J]. Hubei Chemical,2001(3):29-31
[7]薛月圆,林勤保.小米中总酚提取条件的优化[J].农产品加工(学刊),2007(4):24-26XUE Y Y, LIN Q B. Optimization of extraction conditions of antioxidant in foxtail millet[J]. Academic Periodical of Farm Products Processing,2007(4):24-26
[8]FU X,LI H, YANG C,et al. Comparison of antioxidant activity for different solvents extracts from germinationed oat[J].Food and Fermentation Industries,2011,37(4):68-72,77
[9]刘仙俊,范向前,史起鹏,等.燕麦总多酚的微波辅助提取工艺研究[J].食品研究与开发,2016(17):55-59LIU X J,FAN X Q,SHI Q P,et al. Study on microwave-assisted extraction of total polyphenols from oat[J]. Food Research and Development,2016(17):55-59
[10]NACZK M,SHAHIDI F. Extraction and analysis of phenolics in food[J]. Journal of C.hromatography A, 2004, 1054(1-2):95-111
[11]李巨秀,李利霞,曾王旻,等.燕麦多酚化合物提取工艺及抗氧化活性的研究[J].中国食品学报,2010(5):14-21LI J X,LI L X,ZENG W M,et al. Study on extraction technology and antioxidant activity of oat polyphenols[J]. Journal of Chinese Institute of Food Science and Technology,2010(5):14-21
[12]王燕.燕麦品种品质分析及油脂、多酚性质研究[D].中国农业科学院,2012WANG Y. Study on the grain qualities and oil, polyphenols properties among oats various[D]. Beijing:Chinese Academy of Agricultural Sciences,2012
[13]王华斌,王珊,傅力.酶法提取石榴皮多酚工艺研究[J].中国食品学报,2012(6):56-65WANG H B,WANG S,FU L. Enzymatic extraction of pomegranate peel polyphenols[J]. Journal of Chinese Institute of Food Science and Technology,2012(6):56-65
[14]李淳,李双石,兰蓉,等.酶法提取葡萄藤茎中多酚物质含量的比较研究[J].酿酒科技,2015(7):38-40LI Y, LI S S, LAN R, et al. Comparison of the content of polyphenols extracted from grape vine by different enzymic treatment[J]. Liquor-Making Science&Technology,2015(7):38-40
[15]李存芝,欧仕益,周琪,等.薏米及发芽薏米酶解抗氧化活性变化[J].食品工业科技,2011(1):100-103LI C Z, OU S Y, ZHOU Q, et al. Study on change of antioxidant of adlay power before and after enzymolysis[J]. Science and Technology of Food Industry,2011(1):100-103
[16]李艳伏,徐怀德,陈金海,等.木瓜蛋白酶酶解核桃粕蛋白产物抗氧化活性研究[J].中国食品学报,2008(5):8-14LI Y F,XU H D,CHEN J H.et al. Studies on antioxdative activity of walnut residue protein hydrolysate by papain[J].Journal of Chinese Institute of Food Science and Technology,2008(5):8-14
[17]耿敬章.响应面优化α-淀粉酶水解制备银杏抗性淀粉工艺研究[J].中国粮油学报,2016(10):25-30GENG J Z. Preparation of ginkgo resistant starch with aamylase by response surface methodology[J]. Journal of the Chinese Cereals and Oils Association,2016(10):25-30
[18]杨云裳,李帅斌,李春雷,等.酶法浸提酿酒葡萄果渣中多酚的最优工艺[J].兰州理工大学学报,2013(3):61-64YANG Y S,LI S B,LI C L,et al. Optimal process of polyphenol extraction from grape pomace of brewage with enzyme method[J]. Journal of Lanzhou University of Technology,2013(3):61-64
[19]张海晖,段玉清,倪燕,等.谷物中多酚类化合物提取方法及抗氧化效果研究[J].中国粮油学报,2008(6):107-111ZHANG H H.DUAN Y Q,NI Y,et al. Study on extraction method and antioxidant effect of polyphenols in cereals[J].Journal of the Chinese Cereals and Oils Association.2008(6):107-111
[20]黄雨洋,王振宇.酶法辅助提取红松种壳多酚的工艺优化研究[J].食品工业科技,2013(4):184-188,192HUANG Y Y.WANG Z Y. Enzymatic assisted extraction of polyphenolics from red pine hull[J]. Science and Technology of Food Industry,2013(4):184-188,192
[21]吕俊丽,游新勇,任志龙,等.酶解水溶剂法提取莜麦多酚的工艺研究[J].中国粮油学报,2017(11):123-127LU J L,YOU X Y.REN Z L,et al. The microwave-assisted organic solvent extraction of poly-phenols from oat[J].Journal of the Chinese Cereals and Oils Association, 2017(11):123-127
[22]赵文净,刘祖锋.木瓜蛋白酶对白茶浸提液中茶多酚含量的影响[J].食品研究与开发,2015(21):60-62ZHAO W J,LIU Z F. Effects of papain on the extractive content of white tea polyphenols[J]. Food Research and Development,2015(21):60-62
[23]徐婕,汤韧,吉树臣,等.酶法辅助提取茶多酚的工艺研究[J].食品研究与开发,2016(5):86-91XU J,TANG R,JI S C,et al. Food research and development[J].Food Research and Development,2016(5):86-91
[24]段宙位,谢辉,窦志浩,等.酶辅助提取沉香叶多酚及其抗氧化性研究[J].食品科技,2016(7):197-202DUANG Z W.XIE H,DOU Z H,et al. Enzymatic extraction and antioxidant activity of polyphenols from Lignum Aquilariae Resinatum leaves[J]. Food Science and Technology,2016(7):197-202
[25]陈东方.酶解提高燕麦粉抗氧化活性的作用机制[D].杨凌:西北农林科技大学,2016C.HEN D F. Mechanism of enhancement of antioxidant activity of oat flour afterenzymatic hydrolysis[D]. Yangling:Northwest A&F University,2016.