响应面优化西兰花副产物ITC提取及抗氧化性研究  

Response Surface Optimization Extraction and Antioxidant Activities Study of Isothiocyanate from Broccoli By-product

作　　者：陈颖慧[1] CHEN Ying-hui(Department of Food and Chemical Engineering,Yongcheng Vocational College,Yongcheng 476600,Henan,China)

机构地区：[1]永城职业学院食品化工系,河南永城476600

出　　处：《食品研究与开发》2018年第21期112-119,共8页Food Research and Development

摘　　要：以西兰花副产物为原材料,采用超声辅助提取西兰花副产物中异硫氰酸酯(isothiocyanate,ITC),研究超声功率、超声时间、提取温度、p H值和料液比对ITC含量的影响。在单因素基础上采用Box-Benhnken中心组合法进行四因素三水平试验设计,以ITC含量为响应值,进行响应面分析;初步探究西兰花ITC的抗氧化能力。结果显示,最优工艺组合为超声时间16 min、超声功率63 W、提取温度40℃、pH 6.2,在此条件下进行3次平行试验,提取的ITC含量为0.895 mmol/L,与理论值相对误差为1.2%,说明试验结果与模型符合良好。体外抗氧化试验显示提取物ITC清除DPPH自由基的能力为0.623 Trolox当量、清除ABTS^+自由基的能力为0.463 Trolox当量;对铁离子的还原能力为0.573 Trolox当量;表明该方法优化提取的ITC具有良好的抗氧化功能。Taking broccoli by products as raw material,isothiocyanate(ITC)of broccoli-by-products were extracted by the method of ultrasonic-assisted,and the ultrasonic treatment power,ultrasonic treatment time,extraction temperature,pH,solid-liquid ratio were invested.Based on the single factor tests,Box-Benhnken center composite experiment was carried out with four factors three levels to perform response surface analysis which put the extraction volume of ITC as the response values,and the antioxidant activity of the ITC was preliminarily explored.The results showed that,the optimal conditions were as follows:ultrasonic power was 63 W,ultrasonic treatment time was 16 min,extraction temperature was 40℃,and pH was 6.2.Under this condition,the extraction volume of ITC was 0.895 mmol/L,which was close to the measured value.The relative error between the actual values and predicted values was only 1.2%.In vitro antioxidant experiments showed that,the ability of ITC extracted from broccoli by-products to scavenge DPPH and ABTS+free radicals were 0.623 and 0.463 Trolox equivalents respectively.And the ability of ITC to reduce Fe3+was 0.573 Trolox equivalents.It showed that the optimized extraction of ITC had a good anti-oxidation function.

关 键 词：西兰花 异硫氰酸酯 响应面法 超声辅助法 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]