混菌发酵紫苏粕总黄酮提取优化及抗氧化性的研究  

Study on extraction and antioxidant of total flavonoids from fermented perilla meal by mixed bacteria

作　　者：田海娟[1,2] 高琼 李一鸣 张传智 TIAN Hai-juan;GAO Qiong;LI Yi-ming;ZHANG Chuan-zhi(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507,Jilin,China;Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507,Jilin,China)

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,吉林长春130507 [2]吉林工商学院粮食学院,吉林长春130507

出　　处：《粮食与油脂》2020年第12期106-110,共5页Cereals & Oils

基　　金：吉林省教育厅“十三五”产业化项目(JJKH20190798KJ)。

摘　　要：以紫苏油粕为原材料,通过混菌发酵得到紫苏粕粉发酵物,利用超声波辅助法提取混菌发酵紫苏粕中的黄酮。采用单因素实验研究乙醇浓度、料液比、提取温度对混菌发酵紫苏粕中黄酮得率的影响,通过优化试验得到混菌发酵对紫苏粕中黄酮提取的最优工艺条件,并以DPPH自由基、羟基自由基、还原力作为测定指标,研究紫苏粕中总黄酮的抗氧化性。结果表明:在乙醇体积分数80%、料液比1∶30(g/mL)、超声提取温度80℃的条件下总黄酮的得率为36.13%。超声波提取的紫苏粕混菌发酵紫苏粕总黄酮具有较强的抗氧化性,DPPH自由基清除率和羟基自由基(·OH)清除率分别为92.23%及72.27%,分别比未发酵紫苏粕中黄酮提升44.09%和18.19%;混菌发酵紫苏粕中黄酮提取液的吸光度值比未发酵紫苏粕中黄酮提取液吸光度值提高了91.04%。Taking perilla oil meal as raw material,preparing fermented perilla meal powder by mixed bacteria,and flavonoids in fermented perilla meal of mixed bacteria were extracted by ultrasonic assisted method.The effect of ethanol concentration,material liquid ratio and extraction temperature on the extraction rate of flavonoids from fermented perilla meal was studied by single factor experiment,and the optimum technological conditions for the extraction of flavonoids from perilla meal were obtained by optimization test,and DPPH free radicals and hydroxyl radicals were taken as the index for free radical scavenging ability determination for total flavonoids in perilla meal.The results showed that whder the aonditions of the ethanol concentration 80%,the material liquid ratio 1∶30,and the ultrasonic extraction temperature 80℃.the yield of flavonoid was 36.13%.The total flavonoids of the fermented perilla meal of the purple meal mixed bacteria extracted by ultrasound had strong antioxidant resistance.The clearance rate of DPPH free radical scavenging rate and hydroxyl radicals were 92.23%and 72.27%respectively,44.09%and 18.19%higher than that of flavonoids in unfermented perilla meal,and the absorbance value of flavonoids extract in fermented perilla meal of mixed bacteria was 91.04%higher than that of flavonoids in unfermented perilla meal.

关 键 词：紫苏粕 总黄酮提取 抗氧化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]