响应面法优化酶-超声波辅助提取黑米花青素工艺及其抗氧活性研究  

Optimization of enzyme-ultrasonic assisted extraction of anthocyanins from black rice by response surface methodology and its antioxidant activity

作　　者：吴春燕 蔡敏 黄莹莹 翁艳英[1] 韦金凤 钟庆银 WU Chun-yan;CAI Min;HUANG Ying-ying;WENG Yan-ying;WEI Jin-feng;ZHONG Qing-yin(College of Chemistry and Biological Engineering,Guangxi Normal UniversityFor Nationalities,Chongzuo 532200 Guangxi,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《粮食与油脂》2022年第5期121-125,共5页Cereals & Oils

基　　金：2020年广西自然科学基金项目(2020JJB120001);2021年广西高校中青年教师基础能力提升项目(2021KY0773);2020年度广西民族师范学院科学研究项目人才科研启动项目(2020FG002)。

摘　　要：采用酶-超声波法提取黑米中的花青素。考察了纤维素酶用量、超声温度、超声时间和超声功率4个因素对花青素得率的影响,通过响应面法优化黑米中花青素的提取工艺。结果表明:各因素对花青素得率的影响大小依次为纤维素酶用量>超声温度>超声功率>超声时间,最佳提取工艺为纤维素酶用量3.6 mg/g、超声温度48℃、超声时间26 min、超声功率250 W,在此条件下,花青素的得率为(0.626 2±0.010 2)%,与预测值0.627 5%接近。同时,对黑米花青素的抗氧化活性进行试验研究,结果表明,黑米中花青素对DPPH·和·OH的清除能力均高于同一质量浓度下的对照物抗坏血酸,抗氧化活性较强。Anthocyanins in black rice were extracted by enzyme-ultrasonic method. The effects of cellulase dosage, ultrasonic temperature, ultrasonic time and ultrasonic power on the yield of anthocyanins were investigated. The extraction process of anthocyanins from black rice was optimized by response surface methodology. The results showed that the effects of various factors on the yield of anthocyanin were cellulase dosage>ultrasonic temperature>ultrasonic power>ultrasonic time. The optimum extraction process was cellulase dosage 3.6 mg/g, ultrasonic temperature 48 ℃, ultrasonic time 26 min and ultrasonic power 250 W. Under these conditions, the yield of anthocyanin was(0.626 2±0.010 2) %, which was close to the predicted value of 0.6 275 %. At the same time, the antioxidant activity of anthocyanins in black rice was studied. The results showed that the scavenging ability of anthocyanins in black rice to DPPH· and ·OH was higher than that of ascorbic acid under the same mass concentration, and the antioxidant activity was strong.

关 键 词：黑米 花青素 响应面法 提取 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]