不同酶法辅助提取紫山药皮薯蓣皂苷及其抗氧化活性研究  

Study on optimization of enzymatic extraction of dioscin from purple yam skin and its antioxidant activity

作　　者：王彦平[1] 杨庆莹 孙瑞琳[1] 古洋[1] 陈月英[1] 

机构地区：[1]河南农业职业学院食品工程学院,河南郑州451450

出　　处：《食品工业科技》2017年第10期200-204,共5页Science and Technology of Food Industry

基　　金：郑州市普通科技攻关项目(153PKJGG424);2015年度河南省高等学校优秀教学团队建设;2014年度河南省高等学校"专业综合改革试点"项目

摘　　要：以紫山药皮为实验材料,对比分析了纤维素酶和果胶酶对紫山药皮薯蓣皂苷的提取效果,并在单因素实验结果基础上采用正交实验对纤维素酶提取紫山药皮薯蓣皂苷的工艺进行优化。结果表明,最佳提取工艺为加酶量2.0%、料液比1∶10 g/m L、提取时间60 min、酶解温度40℃,此条件下紫山药皮薯蓣皂苷的平均得率为(8.77±0.89)mg/100 g。体外抗氧化实验中,紫山药皮薯蓣皂苷表现出明显的抗氧化能力,对DPPH自由基(DPPH·)和羟基自由基(·OH)的半数抑制率浓度IC50分别为0.276 mg/m L和0.430 mg/m L,清除能力略弱于维生素C。Taking purple yam skin as the experimental material,cellulase and pectinase were selected to comparatively analyze extraction effect of purple yam skin, and the optmium technology conditions of the eellulase extraction of purple yam skin dioscin were optimized by using the orthogonal experiment based on the results of single factor test.Results showed the optimum condition were as follows：cellulose amount 2.0% , material-solvent ratio 1：10 （g/mL） , enzymolysis time 60 rain, enzymolysis temperature 40 ℃.Under such conditions, the yield of dioscin was （8.77 ± 0.89 ） mg/100 g. Dioscin from purple yam skin showed significant antioxidant capacity, and half inhibition concentrations（ IC50 ）of DPPH. and that of · OH were 0.276 mg/mL and 0.430 mg/mL respectively,the scavenging abilities were slightly weaker than vitamin C.

关 键 词：紫山药皮 薯蓣皂苷 酶法辅提 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]