CHEN Yueying,WANG Yanping,SUN Ruilin,et al.Study on Optimization of Enzyme-assisted Extraction of Proanthocyanidins From Grape Residues and Its Antioxidant Activity[J].Northern Horticulture,2016,40(16):129-132.[doi:10.11937/bfyy.201616033]
葡萄皮渣原花青素酶法提取工艺优化及抗氧化性研究
- Title:
- Study on Optimization of Enzyme-assisted Extraction of Proanthocyanidins From Grape Residues and Its Antioxidant Activity
- 文献标志码:
- A
- 摘要:
- 以葡萄皮渣为试材，在单因素试验的基础上，采用L9(43)正交实验对葡萄皮渣原花青素的提取工艺进行了优化，并对纯化后的葡萄皮渣原花青素的抗氧化性进行了研究。结果表明：葡萄皮渣原花青素提取的最佳工艺参数为纤维素酶添加量0.4%，果胶酶添加量0.8%，酶解时间90 min，酶解温度70 ℃。在此条件下，葡萄皮渣原花青素的得率为11.08 mg?g-1。体外抗氧化试验结果表明，紫甘蓝原花青素表现出明显的抗氧化能力，对DPPH自由基和羟基自由基具有较好的清除能力，抗氧化能力优于维生素C。
- Abstract:
- Taking grape residues as raw material，on the basis of single factor experiment，L9(43) orthogonal experiment methodology were conducted to investigate the influences of amount of enzyme，enzyme time and enzyme temperature on the yield of proanthocyanidins，and the oxidation resistance of purified grape residues procyanidins was studied.The optimum condition were as follows:the amount of cellulase was 0.4%，the amount of pectase was 0.8%，enzyme time was 90 min，enzyme temperature was 70 ℃.Under such conditions，the yield of proanthocyanidins was 11.08 mg?g-1.The extraction from grape residues was then purified，and showed significant antioxidant capacity，and activity to removing DPPH? radical and ?OH radical，while stronger than vitamin C.
参考文献/References:
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备注/Memo
第一作者简介：陈月英（1964-），女，硕士，教授，研究方向为食品功能与营养因子。E-mail:14389487@qq.com.基金项目:河南农业职业学院科学研究资助项目（ky2015-zr-08）；2015年度河南省高等学校优秀教学团队建设资助项目；2014年度河南省高等学校“专业综合改革试点” 资助项目。