大麦多肽的提取工艺优化及其抗氧化活性初探  

Optimization extraction process of barley peptides and determination of antioxidant activity

作　　者：赵珮[1] 赵宁[1] 何佳洋[2] 范巧宁[1] 何梦飞[1] 陈嘉辉[1] 靳晓妍[1] 田呈瑞[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]西北农林科技大学农学院,陕西杨凌712100

出　　处：《食品工业科技》2014年第15期215-219,共5页Science and Technology of Food Industry

基　　金：国家大学生创新创业训练计划项目(201310718016)

摘　　要：以甘啤4号六棱大麦为原料,研究大麦多肽的提取工艺及抗氧化活性。采用二次回归旋转组合设计研究各因素对多肽得率的影响,并确定了大麦多肽的最优工艺参数为:液料比32∶1(mL/g),提取时间69min,提取温度34℃;在此条件下,实验得到的大麦多肽得率为13.1094mg/g,和理论值13.2988mg/g相比,相对误差为1.42%。同时采用分光光度法测定提取物的铁还原力(FRAP),对ABTS自由基(ABTS·)和DPPH自由基(DPPH·)的清除作用,实验结果表明天然大麦多肽具有一定的抗氧化活性。Extraction technology and antioxidant activity on barley peptides were studied with Gan4 Hordeum agriocrithon as raw material. Based on quadratic regression rotation combination design, the optimal process parameters were obtained as the following： ratio of solvent to material 32 ： 1（ mL/g）, extraction time 69min, extraction temperature 34 ℃.The barley peptide yield was 13.1094mg/g under the optimum condition and relative error of the yield was only 1.42% compared with theoretical value 13.2988mg/g.At the same time,the antioxidant activity of the extraction was evaluated by spectrophotometry with the ABTS., DPPH. free radical and iron reducing power systems.The test results showed that the natural barley peptide had some antioxidant activity.

关 键 词：大麦 多肽 二次回归旋转组合 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]