酶法提取葡萄酒渣多酚的含量与抗氧化性分析
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摘要
以酿酒葡萄皮渣为原料,研究提取物总酚含量及其体外抗氧化性。测定纤维素酶、β-葡聚糖酶、果胶酶、木瓜蛋白酶以及复合酶提取葡萄皮渣中的总酚含量,分析提取多酚的抗氧化性。结果表明,葡萄梗的总酚含量相对比葡萄皮、籽的要高,最高达6.794 g/100 g。复合酶提取多酚效果较好,果胶酶提取效果次之。葡萄梗总酚含量较高,葡萄籽的抗氧化性效果较好。本研究可为葡萄酒渣多酚物质的开发利用提供参考。
The total polyphenol content and the antioxidant activities of the extract from grape skin residues were investigated. The grape skin residues were extracted by cellulose, β-glucanase, pectinase, papain and compound enzyme respectively. The results suggested that, total polyphenol content of grape stems were about 6.794 g/100 g, higher than that of grape skin and grape seed. Compound enzyme had the best extraction effects, followed by pectinase. Besides, the antioxidant activities of grape seed were the best.This study provided useful reference for the utilization of polyphenols in grape skin residues.
The total polyphenol content and the antioxidant activities of the extract from grape skin residues were investigated. The grape skin residues were extracted by cellulose, β-glucanase, pectinase, papain and compound enzyme respectively. The results suggested that, total polyphenol content of grape stems were about 6.794 g/100 g, higher than that of grape skin and grape seed. Compound enzyme had the best extraction effects, followed by pectinase. Besides, the antioxidant activities of grape seed were the best.This study provided useful reference for the utilization of polyphenols in grape skin residues.
引文
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[11]李浡,李双石,兰蓉,等.葡萄梗多酚物质的提取和成分分析[J].食品研究与开发,2015,36(4):50-53.
[2]UGARTONDO V,MITJANS M,TOURINO S,et al.Comparative antioxidant and cytotoxic effect of procyanidin fractions from grape and pine[J].Chemical research in toxicology,2007,20(10):1543-1548.
[3]ENGELBRECHT A M,MATTHEYSE M,ELLIS B,et al.Proanthocyanidin from grape seeds inactivates the PI3-kinase/PKB pathway and induces apoptosis in a colon cancer cell line[J].Cancer letters,2007,258(1):144-153.
[4]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,2013,39(3):61-64.
[5]李双石,李浡,马越,等.葡萄梗(茎)中的生物活性物质研究现状[J].食品工业科技,2014(7):348-351.
[6]彭丽霞,黄彦芳,刘翠平,等.酿酒葡萄皮渣的综合利用[J].酿酒科技,2010(10):93-96.
[7]李婷,李胜,张青松,等.酶法提取葡萄皮渣中白藜芦醇工艺研究[J].食品科学,2008,29(12):194-197.
[8]钱时权,石亚中,伍亚华,等.纤维素酶对山葡萄渣中白藜芦醇提取的影响[J].食品与发酵工业,2011,37(3):207-209.
[9]张贵娟,杨涛,罗非君,等.白藜芦醇的提取与检测方法研究进展[J].食品与机械,2013,29(2):234-237.
[10]JAVANMARDI J,STUSHNOFF C,LOCKE E J,et al.Antioxidant activity and total phenolic content of Iranian Ocimum accessions[J].Food chemistry,2003,83(4):547-550.
[11]李浡,李双石,兰蓉,等.葡萄梗多酚物质的提取和成分分析[J].食品研究与开发,2015,36(4):50-53.