摘要
探究酶法辅助对紫苏叶中迷迭香酸提取的最佳工艺,并评价其抗氧化活性。通过单因素试验研究纤维素酶添加量、酶解温度、时间和p H值对迷迭香酸提取得率的影响,采用响应面分析法和Box-Behnken试验设计优化纤维素酶法提取迷迭香酸的最佳工艺参数,并通过迷迭香酸对超氧阴离子自由基和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除作用来研究其抗氧化活性。结果发现,紫苏叶迷迭香酸最佳提取工艺为纤维素酶添加量3%、酶解温度45℃、酶解时间12 min、酶解p H 4,此工艺条件下,迷迭香酸提取得率为0.617%,实际值与理论值0.621%不存在显著性差异,结果合理可靠,可作为紫苏叶迷迭香酸的最佳提取工艺条件。紫苏叶迷迭香酸对DPPH自由基和超氧阴离子自由基的抗氧化实验结果表明,迷迭香酸有较强的抗氧化活性。
The enzyme-assisted extraction of rosemary acid from Perilla frutescens was optimized applying one-factorat-a-time method（OFAT） and response surface methodology（RSM） and the antioxidant activity of the rosemary acid was investigated. Preliminary investigations were conducted into the effect of enzyme dosage, hydrolysis temperature, time and p H on the extraction yield of rosemary acid. Furthermore, the optimization of process parameters for extracting rosemary acid by cellulase hydrolysis of Perilla frutescens was done by RSM using Box Behnken design. Meanwhile, the antioxidant activity was assessed by superoxide anion and 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radical scavenging assays. The optimal conditions for rosemary acid extraction were determined as follows： enzyme dosage, 3%; hydrolysis temperature, 45 ℃; time, 12 min; and p H, 4. The maximum extraction yield of rosemary acid of 0.617% was obtained in experiments conducted under these optimal conditions, being not significantly different from the predicted value（0.621%）. The rosemary acid showed strong scavenging capacity on superoxide anion and DPPH radicals, thereby having potent antioxidant activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第14期37-42,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31360373)
浙江大学馥莉食品研究院资金资助项目(KY201405)
贵州山区畜产品系列休闲方便肉食品产业化技术成熟化与示范应用项目(700952142111)
关键词
紫苏
迷迭香酸
响应面
酶法提取
抗氧化活性
Perilla frutescens
rosemary acid
response surface methodology
enzymatic extraction
antioxidant activity
