菠菜叶盐溶蛋白质的提取工艺优化及抗氧化活性研究  

Optimization of extraction process and antioxidant activity of salt-soluble protein from spinach leaves

作　　者：余科义 毕静 徐礼龙 YU Ke-yi;BI Jing;XU Li-long(School of Chemical Engineering,Henan Technical Institute,Zhengzhou 450042,Henan,China;Gushi County Agricultural Product Quality and Safety Testing Center,Xinyang 465200,Henan,China)

机构地区：[1]河南应用技术职业学院化学工程学院,河南郑州450042 [2]固始县农产品质量安全检测中心,河南信阳465200

出　　处：《粮食与油脂》2022年第3期104-107,共4页Cereals & Oils

基　　金：河南省高等学校重点科研项目(21B150008)。

摘　　要：以菠菜叶盐溶蛋白质提取率为考察指标,在单因素试验的基础上,用Box-Behnken响应面法优化菠菜叶盐溶蛋白质的提取条件,并以DPPH自由基清除率考察菠菜叶盐溶蛋白质的抗氧化能力。结果表明:以质量分数0.4%的NaCl溶液为提取剂,超声辅助最佳提取条件是料液比1∶26(g/mL)、超声提取温度52℃、提取时间59 min。在此条件下,盐溶蛋白质的提取率为71.26%。菠菜叶盐溶蛋白质具有一定的抗氧化活性,但低于维生素C,还原力约是维生素C的75.8%。The extraction rate of salt-soluble protein was used as the index,on the basis of single factor test,the extraction conditions of salt-soluble protein from spinach leaves were optimized by Box-Behnken response surface.The antioxidant capacity of salt-soluble protein from spinach leaves was evaluated by DPPH free radical scavenging rate.The results showed the optimal extraction conditions were solid-liquid ratio 1∶26(g/mL),ultrasonic extraction temperature 52℃ and extraction time 59 min with NaCl solution(mass fraction of 0.4%)as extraction agent.Under these conditions,the extraction rate of salt-soluble protein was 71.26%.The salt-soluble protein of spinach leaves had good antioxidant activity,but lower than that of vitamin C,and its reducing power was about 75.8%of vitamin C.

关 键 词：菠菜叶 盐溶蛋白质 响应面优化 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]