双酶法辅助提取百香果原花青素及其抗氧化性研究  

Dual Enzyme Assisted Extraction of Proanthocyanidins from Passion Fruit and Their Antioxidant Properties

作　　者：唐鹏程 王雪亭 尚文文 胡静雯 TANG Pengcheng;WANG Xueting;SHANG Wenwen;HU Jingwen(School of Pharmacy,Jiangsu Food and Pharmaceutical Science College,Huai'an,Jiangsu 223003,China;School of Undergraduate,Jiangsu Food and Pharmaceutical Science College,Huai'an,Jiangsu 223003,China)

机构地区：[1]江苏食品药品职业技术学院药学院,江苏淮安223003 [2]江苏食品药品职业技术学院本科生院,江苏淮安223003

出　　处：《农产品加工》2023年第21期22-26,30,共6页Farm Products Processing

摘　　要：采用双酶法辅助提取百香果皮中的原花青素,探究反应时间、反应温度、料液比及乙醇体积分数对原花青素提取率的影响。结果表明,果胶酶与纤维素酶之比为7∶3,pH值为4,酶反应温度40℃,催化反应时间0.5 h,提取温度70℃,料液比1∶6.8,乙醇体积分数54%,提取时间1.44 h,原花青素提取率为1.06%,所得原花青素粗提取物对DPPH自由基具有一定的抗氧化活性。A dual enzyme method was used to assist in the extraction of proanthocyanidins from passion fruit peel.The effects of reaction time,reaction temperature,solid-liquid ratio and volume fraction of ethanol on the extraction rate of proanthocyanidins were investigated.The results showed that the pectinase to cellulase ratio was 7∶3,the pH was 4,the enzyme reaction temperature was 40℃,the catalytic reaction time was 0.5 h,the extraction temperature was 70℃,the solid-liquid ratio was 1∶6.8,and the volume fraction of ethanol was 54%for 1.44 h.The extraction rate of proanthocyanidins was 1.06%.The obtained crude extracts of proanthocyanidins showed some antioxidant activity against DPPH radicals.

关 键 词：百香果 原花青素 双酶法 响应面 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]