摘要
以玉叶金花为原料,通过超声波辅助酶法提取玉叶金花黄酮,利用单因素和响应面法优化提取工艺,然后采用锐孔法将提取的黄酮制成微胶囊,并分析黄酮及其微胶囊在不同温度下的抗氧化能力。结果表明:玉叶金花黄酮最佳提取工艺为:乙醇质量分数58%、料液比1:99(g/mL)、酶添加量80 mg/mL、超声时间55 min,含量为142.3 mg/g。抗氧化能力结果显示:温度对玉叶金花黄酮ABTS自由基清除能力和总抗氧化能力影响次序为90℃>60℃>30℃,对其微胶囊的影响次序为30℃>60℃>90℃。黄酮在30℃下保温10 h时,ABTS自由基清除率和总抗氧化能力分别下降了10.4%和24.22%;而微胶囊在90℃下保温10 h,ABTS自由基清除率下降了1.31%,总抗氧化能力上升了2.96%。整体而言,黄酮抗氧化能力>微胶囊抗氧化能力,但微胶囊热稳定性更好。
Flavonoids were extracted by ultrasonic-assisted enzymatic method from Mussaenda Pubescens Ait.F.The extraction process was optimized by single factor and response surface method,and then the extracted flavonoids were made into microcapsules by sharp hole method.The antioxidant capacity of flavonoids and microcapsules in different temperatures was analyzed.The results showed that the optimum extraction process was as follows:ethanol concentration 58%,solid-liquid ratio 1:99(g/mL),enzyme addition 80 mg/mL,ultrasonic time 55 min,and the content was 142.3 mg/g.The results of antioxidant capacity showed that the order of influence of temperature on ABTS scavenging capacity and total antioxidant capacity of flavonoids was 90℃>60℃>30℃,and the order of influence on microcapsules was 30℃>60℃>90℃.When the flavonoids were kept at 30℃for 10 h,the ABTS scavenging rate and total antioxidant capacity decreased by 10.4% and 24.22%,Respectively,while the microcapsules were kept at 90℃ for 10 h,the ABTS scavenging rate decreased by 1.31%,and the total antioxidant capacity increased by 2.96%.Overall,the antioxidant capacity of flavonoids was greater than that of microcapsules,but the thermal stability of microcapsules was better.
作者
李思淇
李倩
于笛
李瑞婷
黄静
周颖欣
岳丽红
LI Siqi;LI Qian;YU Di;LI Ruiting;HUANG Jing;ZHOU Yingxin;YUE Lihong(School of Engineering,Guangzhou Institute of Business and Technology,Guangzhou 510000,China;Universiti Sains Malaysia,Penang 11800,Malaysia)
出处
《食品科技》
CAS
北大核心
2023年第7期157-163,共7页
Food Science and Technology
基金
2021年省级大学生创新创业训练计划项目(S202113714011)
广州工商学院校级科研项目(KA202136)
广州工商学院横向课题(KYHX2022102)。
关键词
玉叶金花
黄酮
微胶囊
抗氧化
Mussaenda Pubescens Ait.F
flavonoids
microcapsule
antioxidant capacity
