大蒜多肽提取工艺的优化及其体外活性的测定  

Optimization of Extraction Process of Garlic Peptides and Determination of Their in vitro Activities

作　　者：刘锦良 沈衡平 刘辉 范丽霞 杨安平[3] 叶连宝[1] LIU Jin-liang;SHEN Heng-ping;LIU Hui;FAN Li-xia;YANG An-ping;YE Lian-bao(Guangdong Pharmaceutical University,Guangzhou 510006,Guangdong,China;Oululian Bio-technology Co.,Ltd.,Foshan 528051,Guangdong,China;Foshan University,Foshan 528000,Guangdong,China)

机构地区：[1]广东药科大学,广东广州510006 [2]欧露莲生物科技(广东)有限公司,广东佛山528051 [3]佛山科学技术学院,广东佛山528000

出　　处：《食品研究与开发》2022年第19期166-173,共8页Food Research and Development

基　　金：广东省基础与应用基础研究基金项目(2019A1515110696、2020A1515110058)。

摘　　要：为优化大蒜多肽的提取工艺,并对大蒜多肽的抗氧化性及抑制酪氨酸酶活性进行研究。该文采用酶解法提取大蒜多肽,通过单因素试验和响应面试验优化大蒜多肽的最佳提取工艺,通过清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基、总抗氧化能力、清除羟基自由基试验检测其抗氧化能力,并对其抑制酪氨酸酶活性进行评价。结果表明:大蒜多肽的最佳提取工艺为料液比1∶15(g/mL)、复合蛋白酶添加量2.0%、pH7.0、温度50℃、酶解时间2.5 h,此条件下大蒜多肽的提取量为35.8 mg/g。大蒜多肽清除DPPH自由基、总抗氧化能力和清除羟基自由基的IC50值分别4.54、5.86 mg/mL和5.81 mg/mL,抑制酪氨酸酶活性的IC50值为3.51 mg/mL。The present study aimed to optimize the extraction process of garlic peptides and investigate their antioxidant and inhibitory activities against tyrosinase.The peptides were extracted by enzymatic hydrolysis,and the optimal extraction process was optimized by single-factor experiments and response surface methodology.1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl radicals scavenging tests and total antioxidant capacity were used to determine the antioxidant activities of the peptides.The inhibitory activity against tyrosinase was also evaluated.The results showed that the extraction conditions were optimized as follows:solid-to-liquid ratio of 1∶15(g/mL),compound proteinase addition of 2.0%,enzymatic hydrolysis time of 2.5 h,pH7.0 and temperature of 50℃.The extraction efficiency of garlic peptides was 35.8 mg/g under the optimized conditions.The IC50 values of DPPH radical scavenging,total antioxidant capacity,and hydroxyl radical scavenging of garlic peptides were 4.54,5.86 mg/mL and 5.81 mg/mL,respectively,and the IC50 value of tyrosinase inhibitory rate was 3.51 mg/mL.

关 键 词：大蒜 多肽 响应面 抗氧化 酪氨酸酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]