酶解水溶剂法提取莜麦多酚的工艺研究
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摘要
莜麦是内蒙地区特色作物之一,具有降血糖、降血脂等生理功能。为了研究莜麦中多酚的提取,以内蒙古莜麦为原料,以多酚得率为依据,在单因素试验的基础上,通过正交试验对酶解水溶剂法提取酚类物质的工艺进行优化,得出最佳提取工艺为:复合酶用量0.8%,酶解时间80 min,酶解温度55℃,pH值5.0,此时酚类物质的得率为:2.950 mg/g。在此基础上与微波辅助有机溶剂提取法比较,得出酶法提取多酚得率显著高于微波辅助提取法。表明:在提取莜麦多酚方面,酶解水溶剂提取法优于微波辅助有机溶剂提取法。
Naked oats is one of the characteristics crops in Inner Mongolia. It has many physiological functions in lowering blood sugar and blood lipid,et al. In order to study the extraction of polyphenols in oat,we used oat from Inner Mongolia as raw material. On the basis of polyphenols yields and single factor experiment,orthogonal experiments have been carried out to optimize the enzymatic extraction. The optimum extraction processes were as follows:0. 8% compound enzyme dosage,enzymolysis time 80 min,enzymolysis temperature 55 ℃,pH 5. 0,phenolics extraction yield 2. 950 mg/g. When compared with microwave-assisted organic solvent extraction,the extraction yield of polyphenol by enzymatic extraction was significantly higher than that of microwave-assisted extraction,which showed that enzymatic extraction process is better than microwave-assisted organic solvent extraction in terms of extraction of poly-phenols from naked oats.
Naked oats is one of the characteristics crops in Inner Mongolia. It has many physiological functions in lowering blood sugar and blood lipid,et al. In order to study the extraction of polyphenols in oat,we used oat from Inner Mongolia as raw material. On the basis of polyphenols yields and single factor experiment,orthogonal experiments have been carried out to optimize the enzymatic extraction. The optimum extraction processes were as follows:0. 8% compound enzyme dosage,enzymolysis time 80 min,enzymolysis temperature 55 ℃,pH 5. 0,phenolics extraction yield 2. 950 mg/g. When compared with microwave-assisted organic solvent extraction,the extraction yield of polyphenol by enzymatic extraction was significantly higher than that of microwave-assisted extraction,which showed that enzymatic extraction process is better than microwave-assisted organic solvent extraction in terms of extraction of poly-phenols from naked oats.
引文
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[9]付晓燕,李海龙,杨超,等.发芽燕麦不同溶剂提取液抗氧化活性的比较[J].食品与发酵工业,2011,37(4):68-72Fu X Y,Li H L,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
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[14]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,2012,12(6):57-62Wang H B,Wang S,Fu L.Study on technology of extracting polyphenol from pomegranate peel by enzymic treatment[J].Journal of Chinese Institute of Food Science and Technology,2012,12(6):57-62
[15]李浡,李双石,兰蓉,等.酶法提取葡萄藤茎中多酚物质的含量比较研究[J].酿酒科技,2015,(7):38-40Li B,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 and Technology,2015,(7):38-40
[16]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,2011,32(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,2011,32(1):100-103
[17]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].兰州理工大学报,2013,39(3):61-64Yang Y S,Li S B,Li C L,et al.Optimal process of polyphenol estraction from grape pomace of brewage with enzyme method[J].Journal of Lanzhou University of Technology,2013,39(3):61-64
[18]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,2016,37(5):86-91Xu J,Tang R,Ji S C,et al.Research of the extraction processing of tea polyphenols[J].Food Research And Development,2016,37(5):86-91
[19]付晓燕,吴茜,胡正浩,等.传统溶剂提取与酶辅助提取燕麦多酚工艺的优化与比较[J].食品工业科技,2012,33(24):277-281Fu X Y,Wu Q,Hu Z H,et al.Optimization and comparison of the solvent extraction and enzyme assistant extraction of oat phenols[J].Science and Technology of Food Industry,2012,33(24):277-281
[20]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,2016Chen D F.Mechanism of enhancement of antioxidant activity of oat flour after enzymatic hydrolysis[D].Yangling:Northwest A&F University,2016
[21]Adom K K,Liu R H.Antioxidant activity of grains[J].Journal of Agricultural and Food Chemistry,2002,50(21):6182-6187.
[2]Tapola N,Karvonen H,Niskanen L,et al.Glycemic responses of oat bran products in type 2 diabetic patients[J].Nutrition,Metabolism&Cardiovascular Diseases,2005,15(4):255-261
[3]陕方,田志芳,马晓凤,等.莜麦高纤食品基料加工技术及生理活性研究[J],食品科技,2004,(5):82-85Shan F,Tian Z F,Ma X F,et al.Research of technology and biologic action of the dietary fiber material from oats[J],Food Science and Technology,2004,(5):82-85
[4]Peterson D M,Emmons C L,Hibbs A H.Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats[J].Journal of Cereal Science,2001,33(1):97-103
[5]付晓燕,吴茜,李书艺,等.燕麦发芽前后酚类物质的组成变化及结构鉴定[J].中国农业科学,2013,46(17):3669-3679Fu X Y,Wu Q,Li S Y,et al.Composition change and structure identification of phenols in oat after germination[J].Scientia Agricultura Sinica,2013,46(17):3669-3679
[6]付晓燕,隋勇,谢笔钧,等.燕麦多酚纯化、发芽燕麦不同组分的多酚分布及抗氧化活性[J].食品工业科技,2014,35(8):83-87Fu X Y,Sui Y,Xie B J,et al.Purification of oat phenols,distribution of phenolic compounds and antioxidant activity of different fractions separated from germinated oat[J].Science and Technology of Food Industry,2014,35(8):83-87
[7]Xu J G,Tian C R,Hu Q P.Dynamic changes in phenolic compounds and antioxidant activity in oats(Avena nuda L.)during steeping and germination[J].Journal of Agricultural&Food Chemistry,2009,57(21):10392-10398
[8]赵霞,张文斌,杨瑞金,等.浸泡发芽处理对燕麦多酚组成及其抗氧化活性的影响[J].食品工业科技,2016,37(15):101-106Zhao X,Zhang W B,Yang R J,et al.Polyphenol composition and antioxidant activity of oat as affected by soaking and germination[J].Science and Technology of Food Industry,2016,37(15):101-106
[9]付晓燕,李海龙,杨超,等.发芽燕麦不同溶剂提取液抗氧化活性的比较[J].食品与发酵工业,2011,37(4):68-72Fu X Y,Li H L,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
[10]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,2016,37(17):55-58Liu X J,Fan X Q,Shi Q P,et al.Study on microwaveassisted extraction of total polyphenols from oat[J].Food Research And Development,2016,37(17):55-58
[11]Naczk M,Shahidi F.Extraction and analysis of phenolics in food[J].Journal of Chromatography A,2004,1054(1-2):95-111
[12]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,2010,10(5):14-21Li J X,Li L X,Zeng W M,et al.Studies on polyphenol extraction and antioxidant activities in oat[J].Journal of Chinese Institute of Food Science and Technology,2010,10(5):14-21
[13]王燕,钟葵,林伟静,等.响应面法优化微波辅助提取燕麦多酚[J].中国食品学报,2012,12(11):69-76Wang Y,Zhong K,Lin J W,et al.Optimization of microwave-assisted extraction of oat polyphenols by response surface method[J].Journal of Chinese Institute of Food Science and Technology,2012,12(11):69-76
[14]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,2012,12(6):57-62Wang H B,Wang S,Fu L.Study on technology of extracting polyphenol from pomegranate peel by enzymic treatment[J].Journal of Chinese Institute of Food Science and Technology,2012,12(6):57-62
[15]李浡,李双石,兰蓉,等.酶法提取葡萄藤茎中多酚物质的含量比较研究[J].酿酒科技,2015,(7):38-40Li B,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 and Technology,2015,(7):38-40
[16]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,2011,32(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,2011,32(1):100-103
[17]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].兰州理工大学报,2013,39(3):61-64Yang Y S,Li S B,Li C L,et al.Optimal process of polyphenol estraction from grape pomace of brewage with enzyme method[J].Journal of Lanzhou University of Technology,2013,39(3):61-64
[18]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,2016,37(5):86-91Xu J,Tang R,Ji S C,et al.Research of the extraction processing of tea polyphenols[J].Food Research And Development,2016,37(5):86-91
[19]付晓燕,吴茜,胡正浩,等.传统溶剂提取与酶辅助提取燕麦多酚工艺的优化与比较[J].食品工业科技,2012,33(24):277-281Fu X Y,Wu Q,Hu Z H,et al.Optimization and comparison of the solvent extraction and enzyme assistant extraction of oat phenols[J].Science and Technology of Food Industry,2012,33(24):277-281
[20]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,2016Chen D F.Mechanism of enhancement of antioxidant activity of oat flour after enzymatic hydrolysis[D].Yangling:Northwest A&F University,2016
[21]Adom K K,Liu R H.Antioxidant activity of grains[J].Journal of Agricultural and Food Chemistry,2002,50(21):6182-6187.