摘要
对紫苏叶经挥发油提取后的残渣,比较分析加酶、不加酶提取紫苏残渣的黄酮产率,分析紫苏残渣黄酮提取物的抗氧化性,以及一些影响因素,结果显示:①复合酶促提取紫苏残渣黄酮产率为5.625%,高于不加酶提取黄酮产率5.000%;②在清除DPPH.自由基试验中,黄酮提取物浓度为0.52 g/L时,清除率达52.44%;③在加速氧化试验中,分别测定在60℃温育1、2、3、4、5 d后紫苏残渣提取物的黄酮含量及抗氧化性,显示黄酮提取物具有较长期的稳定性;在pH2～10提取液黄酮含量、pH4～10抗氧化性较稳定,均随着pH值升高略有所降低。因此,复合酶促提取比不加酶提取的紫苏残渣黄酮的产率高,紫苏残渣黄酮提取物在一定范围内随浓度增加清除自由基能力增强,具有较好的长期热稳定性,在一定pH范围内的黄酮含量、抗氧化性的稳定性好。
The extraction rate of flavonoids in Perilla residue after extracting volatile oil from Perilla leaf was compared between by complex enzymatic extraction and by non-enzymatic extraction. However, anti-oxidation activity and some influencing factors of stability of flavonoids extract from Perilla residue was analyzed. The results showed that： ①The extraction rate of flavonoids in Perilla residue by enzymatic extraction （5.625 %） was higher than that by non- enzymatic extraction （5.000 %）;②Removal DPPH. radical experimental： when the flavonoids extract＇s concentration was 0.52 g/L, the removal rate was 52.44 %; ③In the accelerated oxidation experiments, the flavonoids content and anti-oxidation activity were determinated after incubated 1, 2, 3, 4, 5 d at 60 ℃, showing that the flavonoids extract had good thermal stability in a long time. And the flavonoids in Perilla residue extract content was stable at pH2-pH10, but anti-oxidation activity was stable at pH4-pH10. In a word, The extraction rate of flavonoids in Perilla residue by complex enzymatic extraction （5.625 %） was higher, and its＇ anti-oxidation activity was good. The ability of removal DPPH. radical was enhanced with increasing of concentration in a certain range. However, the flavonoids in Perilla residue extract also had good thermal stability. And its content and anti-oxidation activity ware stable in a certain pH range, which declined slightly when pH increased.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期26-30,共5页
Food Research and Development
关键词
复合酶促提取
紫苏残渣
黄酮
加速氧化
稳定性
complex enzymatic extraction
perilla residue
flavonoids
accelerated oxidation
stability
