玛咖蛋白的提取优化及抗氧化研究  

Study on extraction,optimization and antioxidant activity of Macaprotein

作　　者：谢逸欣[1] 李晓凤[2] 曾婷[1] 赖富饶[2] 吴晖[2] 

机构地区：[1]广州军区疾病预防控制中心,广州510507 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2016年第3期243-247,共5页Food Science and Technology

摘　　要：采用碱溶酸沉法对玛咖蛋白进行提取,通过正交实验设计优化提取工艺,考察料液比、碱溶时间、碱溶p H、酸沉p H对玛咖蛋白得率的影响,对比分析不同种植基地玛咖蛋白含量的差异。通过测定玛咖蛋白对DPPH自由基、ABTS自由基、羟自由基(·OH)清除能力,评价其体外抗氧化能力。结果表明:提取玛咖蛋白的最佳工艺为:料液比为1:8,碱溶时间为60 min,碱溶p H为9.5,酸沉p H为2.5,测得的玛咖蛋白得率最高,为(17.53±0.14)%。玛咖蛋白具有清除DPPH自由基、ABTS自由基、羟自由基(·OH)能力,秘鲁玛咖表现最佳,其IC50值分别为2.09、0.91、1.21 mg/m L。Maca protein was extracted by alkali soluble and acid sinking method,and optimized by an orthogonal array design.The conditions of extraction rate in Maca protein was studied,they included the ratio of material to water,alkali-soluble p H,acid precipitation p H and alkali-soluble time.The difference of extraction rate in Maca protein was compared in different planting areas.The antioxidant activity in vitro of Maca protein was evaluated by DPPH,ABTS and hydroxyl radicals（·OH） radical scavenging capability assay.Result showed the optimum extraction conditions were as follows：the ratio of material to water was 1：8,alkali-soluble p H was 9.5,acid precipitation p H was 2.5 and alkali-soluble time 60 min.The extraction rate of Maca protein was（17.53±0.14）% under this optimum condition.The radical scavenging rate of DPPH,ABTS and hydroxyl radicals（·OH） in Peru Maca protein were the highest,and their IC50 values were：2.09,0.91,1.21 mg/m L。

关 键 词：玛咖 蛋白 提取优化 抗氧化 自由基清除能力 

分 类 号：TS201[轻工技术与工程—食品科学]