摘要
以三文鱼皮为原料,研究虾青素的提取及其抗氧化性,分别从脱脂液和脱脂鱼皮中提取虾青素。单因素试验确定脱脂液中萃取剂及其料液比,脱脂鱼皮中NaOH浓度、加碱量、提取时间、中性蛋白酶加酶量、酶解温度及酶解时间,并通过正交试验进行工艺优化,研究虾青素清除DPPH·的能力。结果表明,脱脂液中加入1∶1二氯甲烷时虾青素提取率最高,脱脂鱼皮中虾青素提取的最佳条件为NaOH浓度0.3 mol/L,加碱量(m原料∶VNaOH)1∶10,提取时间18 h,中性蛋白酶加酶量350 U/g,酶解温度40℃,酶解时间7 h;虾青素清除DPPH·的能力强于VE。
The extraction and antioxidant activity of astaxanthin from salmon skin are studied. Astaxanthin is extracted from defatted solution and salmon skin respectively. The extractant and feed-liquid ration of the defatted solution are determined by single factor experiment, so did the NaOH concentration, alkali addition, extracting time, neutral protease addition, hydrolysis temperature and hydrolysis time of the defatted skin. The process is optimized by orthogonal test. In addition, DPPH free radicals scavenging activity of astaxanthin is studied. The results show that for the defatted solution, the optimum extraction conditions are： extractant dichloromethane, feed-liquid ration 1∶1; for the defatted skin, the optimum extraction conditions are： NaOH concentration 0.3 mol/L, alkali addition （m 原料∶VNaOH） 1∶10, extracting time 18 h, neutral protease addition 350 U/g, hydrolysis temperature 40 ℃, hydrolysis time 7 h. DPPH free radicals scavenging activity of astaxanthin is superior to VE.
出处
《农产品加工（下）》
2014年第5期14-18,共5页
Farm Products Processing
关键词
虾青素
三文鱼皮
提取
抗氧化性
astaxanthin
salmon skin
extract condition
antioxidant activity
