响应面法优化枸杞非酶褐变产物提取工艺及其抗氧化性研究  

Process Optimization of Non-enzymatic Browning Products Extracting from Lycium barbarum by Response Surface Methodology and Evaluation of Antioxidative Activity

作　　者：胡云峰[1] 王娜[1] 李宁宁[1] 位锦锦 唐裕轩 HU Yun-feng;WANG Na;LI Ning-ning;WEI Jin-jin;TANG Yu-xuan(College of Food Engineering and Biological Technology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《保鲜与加工》2018年第4期66-72,共7页Storage and Process

基　　金：天津市林果现代农业产业技术体系(ITTFPRS2018010)

摘　　要：采用响应面法对枸杞非酶褐变反应产物提取条件进行优化,并测定其体外抗氧化活性。结果表明,枸杞非酶褐变反应产物最佳提取条件为:乙醇浓度31%,料液比1∶20(g/m L),提取温度46℃,提取时间1.4 h,此条件下非酶褐变反应产物提取率为46.40%。按照最优提取工艺分离得到的组分LB-Ⅰ和LB-Ⅱ,抗氧化性测定结果表明,LB-Ⅰ和LB-Ⅱ对羟自由基和DPPH自由基均有一定的清除能力,随着提取物浓度的升高,其抗氧化能力增强,其中组分LB-Ⅰ的抗氧化能力优于LB-Ⅱ。The response surface methodology（RSM） was employed to optimize the extraction conditions of Maillard reaction products from Lycium barbarum and components antioxidative activity were primarily evaluated. The results of optimization extraction conditions were as follow： ethanol concentration 31%, ratio of material to liquid 1 ∶ 20（g/m L）, extraction temperature 46 ℃, and extraction time 1.4 h. Under these conditions, the extraction yield was46.40%. The results of antioxidant assay showed that, the components LB-I and LB-II separated according to the optimum extraction process had certain scavenging capacity to hydroxyl radicals and DPPH radicals, the antioxidant capacities increased with the increase of extract concentration, and the antioxidant capacity of component LB-I was better than that of LB-II.

关 键 词：枸杞 非酶褐变反应 响应面法 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]