复合酶法提取小米多酚及其抗油脂氧化作用的研究  

Research on Extraction of Polyphenols from Millet by Composite Enzymatic Method and Their Antioxidation Abilities to Lipid

作　　者：闫巧珍 李玮钰 李玥霞 王晓闻[1] 朱俊玲[1] YAN Qiao-zhen;LI Wei-yu;LI Yue-xia;WANG Xiao-wen;ZHU Jun-ling(Shanxi Functional Food Research Institute,College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西功能食品研究院,山西太谷030801

出　　处：《中国调味品》2020年第4期17-23,共7页China Condiment

基　　金：山西省重点研发计划重点项目(201703D211001-06-01);国家谷子高粱产业技术体系(CARS-06-13.5-A30);山西省重点研发计划重点项目(201703D211012-2);山西农业大学横向项目;山西农谷建设科研专项项目(SXNGJSKYZX201901)。

摘　　要：以东方亮1号小米为原料,采用复合酶法提取多酚类化合物并对其进行了抗油脂氧化作用的评价。在单因素试验基础上设计响应面试验优化了其工艺条件,结果表明:纤维素酶和果胶酶的最佳比例为7∶3,酶浓度为1.1%,酶解时间为88 min,酶解温度为58℃,pH值为3.0。在此条件下,小米多酚得率为1.521%±0.004%。在抗油脂氧化的分析中,得出小米多酚和大豆油的最佳混合比例为0.02%。相同条件下,测定的小米多酚、叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、2,6-二叔丁基-4-甲基苯酚(BHT)的抗油脂氧化作用为:TBHQ>小米多酚>BHA>BHT,这表明小米多酚对油脂的氧化能起一定的抑制作用,为天然提取物在调味品等食品行业的应用提供了一定的理论基础。The polyphenolic compounds are extracted by the composite enzymatic method with the Dongfangliang No.1 millet as the raw material,and the antioxidation ability to lipid is evaluated.Response surface test is designed based on single factor experiment to optimize the process conditions,the results show that the optimal ratio of cellulase to pectinase is 7∶3,the enzyme concentration is 1.1%,the enzymatic hydrolysis time is 88 min,the enzymatic hydrolysis temperature is 58℃,and the pH value is 3.0.Under such conditions,the yield of millet polyphenols is 1.521%±0.004%.In the analysis of antioxidation ability to lipid,the optimal mixing ratio of millet polyphenols and soybean oil is 0.02%.Under the same conditions,the antioxidation ability to lipid of millet polyphenols,tert-butyl hydroquinone(TBHQ),butylated hydroxyanisole(BHA)and 2,6-di-tert-butyl-4-methylphenol(BHT)is determined as follows:TBHQ>millet polyphenols>BHT>BHA,it indicates that millet polyphenols have a certain inhibitory effect on the antioxidation ability to lipid,which have provided a theoretical basis for the application of natural extracts in food industry such as condiment.

关 键 词：小米多酚 酶 提取 得率 抗氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]