超声波辅助酶法制备北芪菇抽提物及其抗氧化能力研究  

Preparation of Ultrasonic-assisted Enzymatic of Astragali Mushroom Extract and Its Antioxidant Activity

作　　者：秦楠 郭丽丽 王小敏 孙健 李杰玉 张芹仙 李冠文 刘星 QIN Nan;GUO Li-li;WANG Xiao-min;SUN Jian;LI Jie-yu;ZHANG Qin-xian;LI Guan-wen;LIU Xing(College of Pharmaceutical and Food Engineering,Shanxi University of Chinese Medicine,Taiyuan 030619,China)

机构地区：[1]山西中医药大学中药与食品工程学院,山西太原030619

出　　处：《食品工业科技》2020年第14期148-153,共6页Science and Technology of Food Industry

基　　金：山西中医药大学博士科研启动基金(2016BK10);山西省自然科学基金面上项目(201801D121256);山西晋药协同中心项目(2017-JYXT-28,2019-JYXT-11)。

摘　　要：为探究北芪菇抽提物制备工艺及抗氧化活性,以氨基态氮含量和可溶性固形物含量为指标,采用单因素实验和响应面法对超声波辅助酶法制取北芪菇抽提物的条件进行优化。结果表明,最佳条件为:纤维素酶用量0.5%、水料比12∶1 mL/g、超声时间40 min、超声温度40℃、pH4.0,抽提物氨基态氮含量(0.765±0.12)mg/mL,总黄酮含量6.5%±0.25%,可溶性固形物含量为2.0%。以VC为阳性对照,抗氧化性结果表明酶法抽提物(EE)具有体外抗氧化活性,清除DPPH自由基的能力最强,当质量浓度为600μg/mL时与同质量浓度的VC标准品相比,清除能力明显高于对照。本研究可为北芪菇的进一步开发应用提供理论依据。To provide the basis for the exploitation and utilization,preparation technology and antioxidant activity of extracts from Astragali mushroom were studied.Based on the single factor experiments,the response surface methodology was employed to optimize the conditions of ultrasonic assisted enzymatic of extract from Astragali mushroom,when the content of amino nitrogen and soluble solids was the evaluation index.The results showed that,the optimum conditions were:Cellulase dosage 0.5%,water-material ratio 12∶1 mL/g,ultrasonic time 40 min,ultrasonic temperature 40℃,and pH4.0.Under these conditions,the amino nitrogen content of extract was(0.765±0.12)mg/mL,total flavonoid content was 6.5%±0.25%,and the content of soluble solids was 2.0%.The antioxidant activity of enzymatic extraction(EE)results showed that,with VC as positive control,the ability of scavenging free radicals of DPPH was the strongest.When the concentration was 600μg/mL,the clearance ability was significantly higher than VC at the same concentration.A theoretical basis for the further development and application of Astragalus mushroom was provided.

关 键 词：北芪菇 超声波辅助酶法 抽提物 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]