紫山药薯蓣皂苷元酶法提取优化及抗氧化性  

Study on Optimization of Enzymatic Extraction of Diosgenin from Purple Yam 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,郑州451450

出　　处：《食品工业》2017年第7期28-32,共5页The 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(河南农业职业学院食品营养与检测专业);2014年度河南省高等学校"专业综合改革试点"项目(河南农业职业学院食品营养与检测专业)

摘　　要：以紫山药为试验材料,对比分析了纤维素酶和果胶酶对紫山药薯蓣皂苷元的提取效果,并在单因素试验结果基础上采用正交试验对纤维素酶提取紫山药薯蓣皂苷元的工艺进行优化。结果表明,最佳提取工艺为加酶量2.0%、料液比1︰20 g/mL、提取时间50 min、酶解温度45℃。此条件下紫山药薯蓣皂苷元的平均提取率为0.164%±0.089%。体外抗氧化试验中,紫山药薯蓣皂苷元表现出一定的抗氧化能力,对DPPH自由基(DPPH·)和羟基自由基(·OH)的清除能力均弱于维生素C。Taking purple yam as the experimental material, cellulase and pectinase were selected to comparatively analyze extraction effect of purple yam, and the optmiurn technology conditions of the cellulase extraction of purple yam diosgenin were optimized by using the orthogonal experiment based on the results of single factor test. The results showed the optimum condition were as follows： cellulose amount 2.0%, material-solvent ratio 1 ： 20 （g/mL）, enzymolysis time 50 min, enzymolysis temperature 45℃. Under such conditions, the yield of diosgenin was 0.164%±0.089%. Diosgenin from purple yam skin showed significant antioxidant capacity, and the scavenging abilities of DPPH. and that of-OH were weaker than vitamin C.

关 键 词：紫山药 薯蓣皂苷元 酶法辅提 抗氧化 

分 类 号：TQ464.3[化学工程—制药化工]