超声协同复合酶法提取番茄红素及体外模拟消化对抗氧化活性的影响  

Ultrasonic assisted composite enzyme extraction of lycopene from cherry tomato and effect of in vitro simulated gastrointestinal digestion on its antioxidant activity

作　　者：李昌宝[1,2] 辛明 唐雅园[1] 孙健 李丽 零东宁[1,2] 何雪梅 盛金凤[1] 刘国明 邓军[3] LI Chang-bao;XIN Ming;TANGYa-yuan;SUN Jian;LI Li;LING Dong-ning;HE Xue-mei;SHENG Jin-feng;LIU Guo-ming;DENG Jun(Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,China;Nanning Yunou Logistics Co.,Ltd.,Nanning 530200,China)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007 [3]南宁云鸥物流股份有限公司,南宁530200

出　　处：《南方农业学报》2020年第6期1416-1425,共10页Journal of Southern Agriculture

基　　金：广西科技重大专项(桂科AA17204042);广西“八桂学者”专项(〔2016〕21号);广西农业科学院基本科研业务专项(桂农科2018YT26,桂农科2018YM04)。

摘　　要：【目的】优化圣女果番茄红素提取工艺,并分析其抗氧化活性,为提高圣女果番茄红素的开发利用提供理论依据。【方法】在单因素试验基础上,通过响应面法优化圣女果番茄红素超声协同复合酶提取最佳工艺条件,并考察经人工胃液和肠液体外模拟消化后番茄红素清除1,1-二苯基-2-苦肼基(DPPH·)能力的变化情况。【结果】各因素对圣女果番茄红素提取量的影响排序为超声时间>酶解温度>复合酶添加量>料液比。3个单因素(复合酶添加量、酶解温度和超声时间)及料液比与复合酶添加量、料液比与超声时间、复合酶添加量与酶解温度、酶解温度与超声时间的交互作用对圣女果番茄红素提取量影响极显著(P<0.01)。圣女果番茄红素最优提取工艺条件为:料液比1∶40、复合酶添加量3.6%、酶解温度54℃、超声时间22 min,在此工艺条件下,圣女果番茄红素的提取量为410.94±1.78μg/g,与模型预测值(412.62μg/g)接近。圣女果番茄红素对DPPH·、羟基自由基(·OH)和超氧阴离子(O-2·)的清除能力具有一定的量效关系,均明显高于同浓度的2,6-二叔丁基对甲酚(BHT)。体外模拟消化后的圣女果番茄红素对DPPH·的清除率减小,且圣女果番茄红素浓度越高,清除率降幅越小。【结论】采用响应面法优化的工艺条件可用于圣女果番茄红素提取,且提取得到的圣女果番茄红素具有较强的抗氧化能力,可为后续圣女果的开发利用提供技术支持。【Objective】The present study was intent to optimize extraction process conditions of lycopene from cherry tomato and analyze its antioxidant activity,as well as provide a scientific foundation for further exploring cherry tomato lycopene.【Method】Based on single factor experiments,response surface methodology(RSM)was applied to optimize conditions of ultrasonic-assisted complex enzyme extraction of lycopene from cherry tomato.The changes in 1,1-diphenyl-2-picrylhydrazyl(DPPH·)radical scavenging activity of lycopene after in vitro simulated digestion in artificial gastric juice and artificial intestinal juice were investigated as well.【Result】The rank of important influence factors on extraction rate of lycopene was ultrasonic time>enzymolysis temperature>composite enzyme amount>material to liquid ratio.The interaction between three factors(composite enzyme concentration,composite enzyme amount and ultrasonic time)and four interactions(material-to-liquid ratio and enzyme concentration,material-to-liquid ratio and ultrasonic time,composite enzyme amount and enzymatic hydrolysis temperature,and enzymatic hydrolysis temperature and ultrasonic time)had extremely significant influence on the lycopene extraction amount(P<0.01).The optimal extraction condition was as fol lows:material to liquid ratio of 1∶40,composite enzyme amount of 3.6%,enzymolysis temperature of 54℃and ultrasonic time of 22 min.Under this condition,the extraction quantity of cherry tomato lycopene was 410.94±1.78μg/g,which was consistent with the predicted value of model(412.62μg/g).The lycopene from cherry tomato showed dose-dependent scavenging activities against DPPH·,hydroxyl radical(·OH)and superoxide anions(O-2·)scavenging activity.The radical scavenging capacities of lycopene were greatly stronger than those of 2,6-di-tert-butyl-p-cresol(BHT)under the same concentration.The radical scavenging activity of lycopene to DPPH·was decreased after in vitro gastrointestinal digestion.When the concentration of lycopene was higher

关 键 词：番茄红素 超声波 复合酶 抗氧化活性 模拟肠胃道消化 

分 类 号：S641.2[农业科学—蔬菜学] TS255.53[农业科学—园艺学]