蔬菜复合可溶性膳食纤维酶法提取及抗氧化活性研究
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摘要
以西蓝花、苦瓜、金针菇、魔芋4种蔬菜为试验原料,通过正交优化研究复合酶法提取复合可溶性膳食纤维的最佳工艺参数,并对提取所得的可溶性膳食纤维的抗氧化活性进行了比较研究。结果表明,复合酶法提取蔬菜复合可溶性膳食纤维最佳工艺为淀粉酶、蛋白酶、糖化酶最适添加量分别为200、1250、25 U/g,最佳提取温度分别为90、45、60℃,最佳酶解时间均为60 min。在此条件下,可溶性膳食纤维的提取得率可达4.97%。体外抗氧化试验表明:四种蔬菜的复合可溶性膳食纤维具有一定的体外抗氧化作用,且与浓度呈正相关,在浓度为3 mg/mL时,对DPPH自由基、·OH自由基的清除率分别为82.42%和57.97%,均高于金针菇、苦瓜、魔芋、西蓝花这4种蔬菜单一提取的可溶性膳食纤维。本试验为蔬菜复合可溶性膳食纤维的提取及综合利用提供了一定的指导。
Four different kinds of vegetable raw materials, including broccoli, bitter gourd, enoki mushroom and konjac, were selected. The optimal process parameters of composite soluble dietary fiber were determined by orthogonal optimization, and the antioxidant activities of the extracted soluble dietary fiber were compared. The results showed that the optimum conditions for extracting vegetable complex soluble dietary fiber by complex enzymatic method were 200, 1250 and 25 U/g of amylase, protease and glucoamylase, the optimum extraction temperature was 90, 45 and 60 ℃, and the optimum enzymatic hydrolysis time of all three enzymes was 60 min, Under this condition, the extraction yield of soluble dietary fiber can reach 4.97%. The test of vitro antioxidant showed that the soluble dietary fiber of the four composite raw materials had certain anti-oxidation effects in vitro, and it was positively correlated with the concentration. At the concentration of 3 mg/mL, the clearance rates of DPPH-and ·OH were 82.42% and 57.97%, which are higher than four kinds of single soluble dietary fiber such as broccoli, Flammulina velutipes, bitter gourd and konjac. And with in a certain concentration range, the reducing power of the single component is higher than that of the composite component. It provides some guidance for the extraction and comprehensive utilization of soluble dietary fiber from compound vegetable.
Four different kinds of vegetable raw materials, including broccoli, bitter gourd, enoki mushroom and konjac, were selected. The optimal process parameters of composite soluble dietary fiber were determined by orthogonal optimization, and the antioxidant activities of the extracted soluble dietary fiber were compared. The results showed that the optimum conditions for extracting vegetable complex soluble dietary fiber by complex enzymatic method were 200, 1250 and 25 U/g of amylase, protease and glucoamylase, the optimum extraction temperature was 90, 45 and 60 ℃, and the optimum enzymatic hydrolysis time of all three enzymes was 60 min, Under this condition, the extraction yield of soluble dietary fiber can reach 4.97%. The test of vitro antioxidant showed that the soluble dietary fiber of the four composite raw materials had certain anti-oxidation effects in vitro, and it was positively correlated with the concentration. At the concentration of 3 mg/mL, the clearance rates of DPPH-and ·OH were 82.42% and 57.97%, which are higher than four kinds of single soluble dietary fiber such as broccoli, Flammulina velutipes, bitter gourd and konjac. And with in a certain concentration range, the reducing power of the single component is higher than that of the composite component. It provides some guidance for the extraction and comprehensive utilization of soluble dietary fiber from compound vegetable.
引文
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[5]蒋德旗,黄利敏,王艳,等.响应面优化纤维素酶法提取桂花多糖工艺及其抗氧活性研究[J].食品工业科技, 2015, 36(2):271-275.
[6]王彦平,汤高奇,孙瑞琳,等.微波辅助提取葡萄皮渣总黄酮及其抗氧化性研究[J].食品研究与开发, 2017, 38(2):51-55.
[7]熊春华,周苏果,沈忱,等.响应面法优化提取菊米黄酮及抗氧化活性研究[J].中国食品学报, 2014, 14(7):118-123.
[2]刘博,曾琳娜,林亲录,等.可溶性膳食纤维生理功能研究进展[J].粮食与油脂, 2013,(9):42-45.
[3]田秀红.膳食纤维的功能特性及其应用[J].食品研究与开发, 2002,(03):55-56.
[4]林旭辉,毛潞河,李楠,等.复合酶法提取玉米皮渣中可溶性膳食纤维的研究[J].食品科技, 2006, 31(11):242-244.
[5]蒋德旗,黄利敏,王艳,等.响应面优化纤维素酶法提取桂花多糖工艺及其抗氧活性研究[J].食品工业科技, 2015, 36(2):271-275.
[6]王彦平,汤高奇,孙瑞琳,等.微波辅助提取葡萄皮渣总黄酮及其抗氧化性研究[J].食品研究与开发, 2017, 38(2):51-55.
[7]熊春华,周苏果,沈忱,等.响应面法优化提取菊米黄酮及抗氧化活性研究[J].中国食品学报, 2014, 14(7):118-123.