田菁纳豆多酚提取工艺优化及其抗氧化活性  

Extraction Technology Optimization and Antioxidant Activity of Polyphenols from Sesbania Natto

作　　者：殷凯欣 梁宝静 王家林[1] 赵忠祥 YIN Kaixin;LIANG Baojing;WANG Jialin;ZHAO Zhongxiang(Qingdao University of Science and Technology,Qingdao 266042,Shandong,China)

机构地区：[1]青岛科技大学,山东青岛266042

出　　处：《食品研究与开发》2024年第3期156-162,共7页Food Research and Development

基　　金：青岛西海岸新区2021年度科技项目(2021-22)。

摘　　要：以田菁纳豆为原料,采用乙醇溶剂浸提田菁纳豆中的多酚,以田菁纳豆多酚提取量为评价指标,通过响应面试验设计优化提取工艺,并考察田菁纳豆多酚的体外抗氧化能力。经过优化得到4个因素的最佳参数为乙醇浓度30%、提取时间80 min、提取温度61℃、料液比1∶15(g/mL),该条件下田菁纳豆的实际多酚提取量为119.24 mg/g。抗氧化试验结果表明,田菁纳豆多酚对ABTS^(+)自由基、DPPH自由基、羟自由基都具有较好的清除能力,在最佳提取条件下,其最高清除率分别是53.47%、83.70%、62.18%,且对铁离子的最大还原力为3.12,表明田菁纳豆多酚具有较好的抗氧化活性。The polyphenols in Sesbania natto were extracted by ethanol solvent,and the amount of polyphenols extracted from Sesbania natto was used as the evaluation index.The extraction process was optimized by experi⁃mental design of response surface methodology,and the antioxidant capacity of polyphenols from Sesbania natto in vitro was investigated.The optimum parameters of four factors were obtained after optimization as fol⁃lows:ethanol concentration of 30%,extraction time of 80 min,extraction temperature of 61℃,and material⁃to⁃liquid ratio of 1∶15(g/mL).At this time,the actual amount of polyphenols extracted from Sesbania natto was 119.24 mg/g.The antioxidant test showed that polyphenols extracted from Sesbania natto had good scaveng⁃ing ability for ABTS^(+)free radicals,DPPH free radicals,and hydroxyl radicals.Under the optimal extraction conditions,the highest scavenging rates were 53.47%,83.70%and 62.18%,and the maximum reducing power to ferric ions was 3.12,which indicated that the polyphenols extracted from Sesbania natto had good an⁃tioxidant properties.

关 键 词：田菁纳豆 多酚 乙醇浸提法 工艺优化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]