双酶法提取玫瑰花多酚黄酮及其提取液抗氧化性分析  

Analysis of Double-enzymatic Extraction of Polyphenols and Flavonoids from Rose and Antioxidant Activities of Their Extracts

作　　者：狄飞达 郑亭[2] 纪芯钥 刘一静[1] 涂彩虹[1] 张驰松[1] DI Feida;ZHENG Ting;JI Xinyue;LIU Yijing;TU Caihong;ZHANG Chisong(Agricultural Products Processing and Storage Research Institute,Chengdu Academy o f Agriculture and Forestry Sciences,Chengdu 611130;College of Agronomy,Sichuan Agricultural University,Chengdu 611130;Sichuan Tourism University,Chengdu 610100)

机构地区：[1]成都市农林科学院,农产品加工与贮藏研究所,成都611130 [2]四川农业大学农学院,成都611130 [3]四川旅游学院,成都610110

出　　处：《食品工业》2021年第3期157-162,共6页The Food Industry

基　　金：2018年成都市科研创新和集成应用示范(2018-Y2500W)。

摘　　要：为探究双酶法提取玫瑰花多酚黄酮的最佳工艺,并探讨其体外抗氧化活性,以云南玫瑰鲜花为原料,在单因素试验基础上,以双酶活添加量、酶解温度、酶解pH、酶解时间为试验因素,对提取工艺进行正交优化。结果表明,最佳工艺条件为:双酶活添加量(m (果胶酶)︰m (木聚糖酶)=1︰2) 800 U/g,酶解温度40℃,酶解pH 3.5,酶解时间210 min,按照此工艺制得的玫瑰花澄清汁多酚含量为53.15 mg/g没食子酸当量(GAE),总黄酮含量为28.32 mg/g芦丁当量(RE),并具有玫瑰典型的柔红色泽。玫瑰花提取液的清除1, 1-二苯基苯肼自由基(DPPH·)及羟自由基(·OH)试验表明,玫瑰花提取液具有较强抗氧化性。结果表明,通过双酶法提取玫瑰花多酚黄酮工艺可行稳定,为玫瑰花有效利用提供理论依据。The best extraction technology of polyphenols and flavonoids from rose and the antioxidant activity was determined. Taking Yunnan rose as the experimental material, based on single factor experiment, the double-enzymatic extraction of polyphenols and flavonoids from Yunnan rose was optimized by orthogonal experiment to clarify the effect of enzymatic dosage, enzymolysis temperature, enzymolysis pH, enzymolysis time and the antioxidant activities of the resulting extracts were evaluated. The results showed that the best extraction condition by orthogonal experiment optimization was as follows: double-enzymatic dosage(m(pectinase)︰m(xylanases)=1︰2) 800 U/g, enzymolysis temperature 40 ℃, enzymolysis pH 3.5, and enzymolysis time 210 min. The extraction number of polyphenols and flavonoids from rose under the optimized condition was 53.15 mg GAE/g, 28.32 mg RE/g, respectively, and the extraction had the typical soft red color of rose. The antioxidant tests by DPPH· and ·OH scavenging methods showed that the rose extracts had strong antioxidant capacity. The experiment proved that the process of extracting polyphenols and flavonoids from rose by enzymatic method was feasible and stable, which provided theoretical basis for the effective utilization of rose.

关 键 词：酶法 玫瑰花 多酚 黄酮 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]