超声波结合酶法提取葡萄皮渣原花青素工艺优化及其抗氧化活性  

Optimization of Ultrasonic-Enzymatic Procyanidin Extraction from Grape Pomace,and Its Antioxidant Activity

作　　者：王彦平[1] 陈月英[1] 孙瑞琳[1] 李东[1] 汤高奇[1] 吕全军[2] WANG Yan-ping;CHEN Yue-ying;SUN Rui-lin;LI Dong;TANG Gao-qi;Lü Quan-jun(Henan Vocational College of Agriculture,Zhengzhou 451450,Henan,China;Zhengzhou University,Zhengzhou 451001,Henan,China)

机构地区：[1]河南农业职业学院,河南郑州451450 [2]郑州大学,河南郑州451001

出　　处：《食品研究与开发》2021年第24期74-79,共6页Food Research and Development

基　　金：河南省高等学校青年骨干教师培养计划项目(2018GGJS231);河南农业职业学院青年骨干教师培养计划项目;河南农业职业学院科研创新团队项目(HNACKT-2019-02、HNACKT-2020-05)。

摘　　要：以葡萄皮渣为试材,在单因素试验的基础上,通过L9(34)正交试验对超声波结合酶法提取酿酒葡萄皮渣原花青素的工艺条件进行优化,并对其抗氧化性进行研究。最佳工艺参数为纤维素酶(500000 U/g)添加量0.30%、酶解温度55℃、酶解时间90 min、超声时间30 min、超声功率400 W。在最佳工艺参数下葡萄皮渣中原花青素的得率为14.22 mg/g。体外抗氧化试验结果显示,葡萄皮渣原花青素对DPPH自由基的半抑制质量浓度IC50为0.130 mg/mL,对羟基自由基的半抑制质量浓度IC50为0.228 mg/mL,与维生素C相比,其抗氧化能力更强。Based on single factor and L9(34)orthogonal testing,conditions for extracting proanthocyanidins from grape pomace using an ultrasonic-enzyme assisted method were optimized,and the antioxidant activity of proanthocyanidins from grape pomace was characterized.Optimum conditions were as follows:0.30%cellulase,90 min enzymolysis time,55℃enzymolysis temperature,400 W ultrasonication power,and 30 min ultrasonication time.Under these conditions,the procyanidin yield was 14.22 mg/g.In an in vitro antioxidant test,the IC50 of grape pomace proanthocyanidins toward DPPH and hydroxyl free radicals were 0.130 mg/mL and 0.228 mg/mL,respectively.These antioxidant capacities are higher than that of vitamin C.

关 键 词：葡萄皮渣 原花青素 超声波结合酶法提取 工艺优化 抗氧化活性 

分 类 号：TS209[轻工技术与工程—食品科学]