单宁酶处理对牛蒡提取物中抗氧化活性的影响  

Effect of tannase treatment on antioxidant activity of Arctium lappa L. root extract

作　　者：王君 张新[3] 张志萌 董自星[1] 王正祥 WANG Jun1,2, ZHANG Xin3, ZHANG Zhi-meng3, DONG Zi-xing1, WANG Zheng-xiang1(1 .College of Chemical Engineering and Material Sciences, Tianjin University of Science and Technology, Tianjin 300457; 2.College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801 ; 3.College of Biotechnology, Tianjin University of Science and Technology, Tianjin 30045)

机构地区：[1]天津科技大学化工与材料学院,天津300457 [2]山西农业大学食品科学与工程学院,太谷030801 [3]天津科技大学生物工程学院,天津300457

出　　处：《食品科技》2018年第5期228-231,共4页Food Science and Technology

基　　金：天津市高等学校创新团队项目(TD12-5002)

摘　　要：牛蒡作为药食同源植物,具有较高的营养和保健价值。将单宁酶作用于新鲜牛蒡,通过对牛蒡提取物中总糖、总蛋白和总多酚含量的测定,以及抗氧化活性的考察,探讨了单宁酶在改善牛蒡提取物抗氧化活性的作用。研究结果表明,单宁酶可以显著提高提取物中总蛋白和总多酚含量,降低滤渣质量(p<0.05)。经单宁酶处理后,牛蒡提取物的清除DPPH和羟自由基能力以及总抗氧化能力均有显著性提高(p<0.05),说明单宁酶可显著提高牛蒡提取物的抗氧化活性。该研究为单宁酶在牛蒡根深加工行业中的应用提供一定的理论依据。Arctium lappa L. root as medicinal and edible plant, has excellent the nutrition and health benefits. The slurry of Arctium lappa L. root was hydrolyzed used tannase, and the total sugar, total protein and total polyphenol content of the extract were analyzed. Additionally, DPPH and hydroxyl radical scavenging capacity and total antioxidant capacity of the extract also were measured. The research results showed that tannase could significantly improve total protein and total polyphenol content of the extract and decreases residue weight（P〈0.05）. In addition, compared with control, the antioxidant activity was significantly improved on the extract hydrolyzed tannase（P〈0.05）, indicating that tannase could improve the antioxidant activity of the extract. This paper provides a theoretical basis for the application of tannase in the deep processing industry of Arctium lappa L. root.

关 键 词：牛蒡 单宁酶 抗氧化活性 

分 类 号：R284.2[医药卫生—中药学]