酶解法提取花生壳黄酮及其抗氧化性、抑菌性研究  

Study on Extraction of Flavonoids from Peanut Shells by Enzymatic Hydrolysis Method and Their Antioxidant Activity and Antibacterial Activity

作　　者：杜蕾 谷令彪 位子昂 高会会 张光杰[1] DU Lei;GU Ling-biao;WEI Zi-ang;GAO Hui-hui;ZHANG Guang-jie(Anyang Institute of Technology,Anyang 455000,China)

机构地区：[1]安阳工学院,河南安阳455000

出　　处：《中国调味品》2022年第1期195-199,共5页China Condiment

基　　金：安阳工学院博士科研启动基金项目(BSJ2017018,BSJ2020014);河南省科技攻关项目(192102110102)。

摘　　要：以花生壳为原料,采用酶解法提取黄酮并对其抗氧化性及抑菌性进行测定。通过单因素试验及正交试验确定最佳提取工艺为:酶添加量1.0%、酶解时间120 min、酶解温度45℃、料液比1∶10,花生壳黄酮提取率为2.593%。通过对羟基自由基和DPPH自由基的清除效果来测定花生壳黄酮的抗氧化性,结果表明,花生壳黄酮对两种自由基的清除率与其浓度呈正相关;在相同浓度下,其清除能力均高于Vc。采用滤纸片法测定花生壳黄酮的抑菌性,发现其浓度为1.25 mg/mL时对大肠杆菌、金黄色葡萄球菌、沙门氏菌、枯草芽孢杆菌均具有明显的抑制作用。酶解法可以有效地提取花生壳黄酮,花生壳黄酮具有抗氧化和抑菌作用,在天然抗氧化剂、抑菌剂的开发及应用方面具有广阔的发展前景。Using peanut shells as the raw materials,the flavonoids are extracted by enzymatic hydrolysis method and their antioxidant activity and antibacterial activity are determined.The optimal extraction conditions are determined by single factor test and orthogonal test as follows:enzyme additive amount is 1.0%,enzymatic hydrolysis time is 120 min,enzymatic hydrolysis temperature is 45℃,solid-liquid ratio is 1∶10,and the extraction yield of flavonoids from peanut shells is 2.593%.The antioxidant activity of flavonoids from peanut shells is determined by scavenging hydroxyl free radicals and DPPH free radicals.The results show that the scavenging rates of flavonoids from peanut shells on the two free radicals are positively correlated with their content;at the same concentration,the scavenging ability is higher than that of Vc.The antibacterial activity of flavonoids from peanut shells is determined by filtering paper method.It is found that flavonoids have obvious inhibitory effect on Escherichia coli,Staphylococcus aureus,Salmonella and Bacillus subtilis at 1.25 mg/mL.The flavonoids from peanut shells can be effectively extracted by enzymatic hydrolysis method,they have antioxidant and antibacterial effects,and have broad development prospects in the development and application of natural antioxidants and antibacterial agents.

关 键 词：花生壳 黄酮 酶解 抗氧化性 抑菌性 

分 类 号：TS202.3[轻工技术与工程—食品科学]