玉竹全粉的酶解改性及功能品质评价  

Enzymatic modification and functional quality evaluation of Pol y gonatum odoratum whole powder

作　　者：李慧敏 张芳铭 徐攀 曹雨欣 郑淘 赵利平 郑慧 杨勇 LI Hui-min;ZHANG Fang-ming;XU Pan;CAO Yu-xin;ZHENG Tao;ZHAO Li-ping;ZHENG Hui;YANG Yong(Department of Food and Drug Engineering,College of Pharmacy,Hunan University of Traditional Chinese Medicine,Changsha 410208,China;Harvest(Hunan)Pharmaceutical Co.,Ltd.,Changsha 410006,China;Hunan Province Tianhong Medicine Co.,Ltd.,Shaodong 422800,China)

机构地区：[1]湖南中医药大学药学院食品药品工程系,长沙410208 [2]嘉实(湖南)医药科技有限公司,长沙410006 [3]湖南省天宏药业有限公司,邵东422800

出　　处：《天然产物研究与开发》2022年第12期2098-2109,共12页Natural Product Research and Development

基　　金：湖南省现代农业产业技术体系建设专项(2021-37);湖南省药食同源功能性食品工程技术研究中心开放基金(2018YSTY03)。

摘　　要：采用酶解方法改善玉竹全粉的应用特性和功能品质,通过比较酶解玉竹全粉与真空冷冻干燥、传统炮制及真空微波干燥制备的玉竹全粉品质特性差异,以评估玉竹全粉酶解改性效果。以果胶酶、纤维素酶和木瓜蛋白酶组成的复合酶对玉竹全粉进行酶解,以物性指标(冲调性和色泽)、化学指标(总多糖和总黄酮含量)为评价指标,通过响应面法考察复合酶用量、时间、温度及pH值对改性玉竹全粉品质指标的影响,并优化工艺参数。采用体外抗氧化能力(Fe^(3+)还原能力、DPPH·清除能力和·OH清除能力)及体外降血糖能力(α-淀粉酶及α-葡萄糖苷酶抑制作用)等指标综合比较酶解改性对玉竹全粉功能活性的影响。结果通过响应面法优化获得玉竹全粉的最佳酶解工艺条件为:酶用量3%,酶解时间80 min,温度40℃,pH值5.5。酶解改性后玉竹全粉Fe^(3+)还原能力和·OH清除能力增强,α-淀粉酶的抑制能力亦增强,酶解改性提高了玉竹全粉的体外抗氧化和体外降血糖作用。复合酶解改性能有效改善玉竹全粉的应用特性和功能品质,可提升玉竹全粉的保健功能价值。The enzymatic modification was used to improve the application characteristics and functional quality of Pol y gonatum odoratum whole powder(PWP).The application characteristics and functional quality were evaluated by comparing the quality characteristics of PWP prepared by enzymatic modifying,vacuum freeze-drying,traditional processing and vacuum microwave drying.PWP was modified by compound enzymes consisting of pectinase,cellulase and papain,and the process parameters of enzymatic modification were studied and optimized by response surface method,and physical properties(dispersity and colour)and chemical index(total polysaccharides and flavonoids content)as evaluation indexes.In vitro antioxidant capacity(Fe^(3+)reducing ability,DPPH·scavenging ability and·OH scavenging ability)and in vitro hypoglycemic ability(α-amylase andα-glucosidase inhibition)were applied to evaluate the the functional activities of PWP.The optimum enzymatic hydrolysis conditions of PWP were as follows:3%enzyme dosage,80 min enzymatic hydrolysis time,40℃temperature,pH 5.5.The Fe^(3+)reducing ability and·OH scavenging ability of PWP were enhanced,and the inhibitory ability ofα-amylase was also enhanced.The antioxidant and hypoglycemic effects of PWP were improved by enzymatic modification.The performance of compound enzymatic modification can effectively improve the application characteristics and functional quality,and enhance the health function value of PWP.

关 键 词：玉竹全粉 酶解改性 理化特性 体外抗氧化 降血糖 权重分析法 

分 类 号：R915[医药卫生—微生物与生化药学]