条斑紫菜提取物的抗氧化性和稳定性研究  

Study on antioxidant activity and stability of Porphyra yezoensis extracts

作　　者：姚兴存[1] 舒留泉[1] 丁群文 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005

出　　处：《食品工业科技》2013年第6期146-150,共5页Science and Technology of Food Industry

基　　金：中央财政支持地方高校发展专项资金项目(CXTD12)

摘　　要：以条斑紫菜为原料,通过比较盐酸、柠檬酸、醋酸、碳酸钠和水溶液得到的紫菜提取物清除DPPH自由基的能力,筛选提取介质,并采用单因素实验和响应面分析法优化提取条件,测定紫菜提取物的主要成分,并研究其抗氧化活性的稳定性。结果表明,盐酸溶液紫菜提取物清除DPPH自由基能力最强且固形物含量最高,选盐酸溶液作为提取介质;优化后的提取条件为0.78mol/L盐酸溶液60℃提取1.5h,料液比1∶30;紫菜提取物中总糖占54.33%、蛋白质占28.22%、无机盐占13.53%;紫菜提取物的还原能力较强,清除DPPH自由基IC50为0.537mg/mL。影响紫菜提取物稳定性的因素中,pH最大,温度次之,而光照时间、金属离子的影响不明显。By comparison of DPPH radical scavenging ability of the Porphyra yezoensis extract with hydrochloric acid,citric acid,acetic acid,sodium carbonate and water solution,the best extraction medium was screened. By single factor experiments and response surface experiment, the optimum extraction conditions were determined. Main components and stability of the extract were also studied. Results showed that the Porphyra yezoensis extracts with hydrochloric acid solution had the strongest DPPH radical scavenging ability and the highest solids content. Optimum extraction conditions were to extract in 0.78mol/L hydrochloric acid solution at 60;C for 1.5h,with the solid-liquid ratio of 1：30. There were 54.33% total sugar,28.22% protein and 13.53% inorganic salts in the the extract. The reducing capacity of the extract was strong and the ICso of DPPH radical scavenging ability was 0.537mg/mL. The pH value had the greatest impact on stability of the extract, followed by temperature, with light and the metal ions less impact.

关 键 词：条斑紫菜 DPPH自由基 抗氧化 稳定性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]