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中国精品科技期刊2020

复合酶法提取长白木根总黄酮工艺优化及抗氧化活性研究

段红梅, 王丹丹, 洪豆, 江宇峰, 王顺余, 吴淑清, 王晓红

段红梅, 王丹丹, 洪豆, 江宇峰, 王顺余, 吴淑清, 王晓红. 复合酶法提取长白木根总黄酮工艺优化及抗氧化活性研究[J]. 食品工业科技, 2020, 41(12): 174-180,206. DOI: 10.13386/j.issn1002-0306.2020.12.028
引用本文: 段红梅, 王丹丹, 洪豆, 江宇峰, 王顺余, 吴淑清, 王晓红. 复合酶法提取长白木根总黄酮工艺优化及抗氧化活性研究[J]. 食品工业科技, 2020, 41(12): 174-180,206. DOI: 10.13386/j.issn1002-0306.2020.12.028
DUAN Hong-mei, WANG Dan-dan, HONG Dou, JIANG Yu-feng, WANG Shun-yu, WU Shu-qing, WANG Xiao-hong. Optimization of Enzyme Extraction Method for Total Flavonoids from Root of Aralia continentalis Kitagwa and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2020, 41(12): 174-180,206. DOI: 10.13386/j.issn1002-0306.2020.12.028
Citation: DUAN Hong-mei, WANG Dan-dan, HONG Dou, JIANG Yu-feng, WANG Shun-yu, WU Shu-qing, WANG Xiao-hong. Optimization of Enzyme Extraction Method for Total Flavonoids from Root of Aralia continentalis Kitagwa and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2020, 41(12): 174-180,206. DOI: 10.13386/j.issn1002-0306.2020.12.028

复合酶法提取长白木根总黄酮工艺优化及抗氧化活性研究

基金项目: 

教育部"春晖计划"项目(Z2017026)

2018年企事业单位委托科技项目"系列风味豆奶饮料的研制与开发"项目(2018220002000111)。

详细信息
    作者简介:

    段红梅(1992-),女,硕士研究生,研究方向:农产品加工与贮藏,E-mail:1340300981@qq.com。

    通讯作者:

    吴淑清(1969-),女,硕士,副教授,研究方向:食品营养、农产品加工与贮藏,E-mail:137333657@qq.com

    王晓红(1964-),女,硕士,教授,研究方向:作物栽培、植物生态学,E-mail:791467024@qq.com。

  • 中图分类号: TS255.1

Optimization of Enzyme Extraction Method for Total Flavonoids from Root of Aralia continentalis Kitagwa and Its Antioxidant Activity

  • 摘要: 研究纤维素酶/果胶酶复合酶法提取长白楤木根中总黄酮的最佳工艺条件。以总黄酮得率为考察指标,通过Box-Behnken设计-响应面法,优化长白楤木根中总黄酮的提取工艺。结果表明,复合酶法提取长白楤木根总黄酮的最佳工艺为:复合酶添加量(质量分数为5%,纤维素酶:果胶酶=1:1)、提取时间为50 min、液料比为40:1 (mL/g)、乙醇体积分数为50%。在此条件下长白楤木根总黄酮的提取量达到最大值为8.6±0.05 mg/g。当长白楤木根总黄酮浓度为0.15 mg/mL时,对DPPH·、羟基自由基(·OH)、超氧阴离子自由基(O2-·)清除能力较好,自由基清除率分别为96.3%、70.1%、44.1%,且清除自由基的能力比VC更高。本研究得出了纤维素酶果胶酶复合酶法提取长白楤木根中总黄酮的最佳工艺条件,且提取出的长白楤木根总黄酮具有较强的体外抗氧化能力。
    Abstract: To study the optimum conditions for the extraction of total flavonoids from root of Aralia continentalis Kitagwa by cellulase/pectinase complex enzyme method. The extraction rate of total flavonoids was optimized by Box-Behnken design-response surface method. The results showed that the optimum process for extracting total flavonoids from root of Aralia continentalis Kitagwa was:Compound enzyme addition (mass fraction 5%, cellulase:pectinase=1:1), extraction time 50 min, liquid material The ratio was 40:1 (mL/g) and the ethanol volume fraction was 50%. Under the condition, the extraction rate of total flavonoids from root of Aralia continentalis Kitagwa was 8.6±0.05 mg/g. When the total flavonoids concentration of root of Aralia continentalis Kitagwa was 0.15 mg/mL, the free radical scavenging ability of DPPH·, hydroxyl radical (·OH) and superoxide anion (O2-·) was the best. The free radical scavenging rates were 96.3%, 70.1% and 44.1% and the ability to scavenge free radicals is higher than VC. The study obtained the optimum conditions for the extraction of total flavonoids from the root of Aralia continentalis Kitagwa by cellulase pectinase complex enzyme method, and the extracted total flavonoids from root of Aralia continentalis Kitagwa had strong antioxidant capacity in vitro.
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出版历程
  • 收稿日期:  2019-09-08
  • 网络出版日期:  2020-11-12
  • 刊出日期:  2020-06-14

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