琯溪蜜柚疏果黄酮酶法辅助提取工艺优化及其抑制酪氨酸酶活性  

Optimization of the Enzyme-assisted Extraction and Tyrosinase Inhibition of the Flavonoids from Thinned Fruits of Guanxi Pummelo(Citrus grandis(L.)Osbeck)

作　　者：黄淑安 丁红霞 杨远帆[1,2,3] 倪辉 HUANG Shu'an;DING Hongxia;YANG Yuanfan;NI Hui(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;Xiamen Ocean Vocational College,Xiamen 361100,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品生物工程技术研究中心,福建厦门361021 [4]厦门海洋职业技术学院,福建厦门361100

出　　处：《食品工业科技》2024年第11期159-166,共8页Science and Technology of Food Industry

基　　金：福建省科技厅引导性项目(2021N0015)。

摘　　要：本论文旨在探讨β-葡萄糖苷酶法辅助提取琯溪蜜柚疏果黄酮的工艺及提取得到的黄酮对酪氨酸酶抑制作用。以总黄酮提取量为指标,采用单因素实验及响应面试验对β-葡萄糖苷酶酶活力、酶解pH、温度及时间进行优化,并研究总黄酮提取物对酪氨酸酶的抑制作用。结果表明,通过单因素实验和响应面试验优化得到琯溪蜜柚疏果黄酮提取的最优条件是:β-葡萄糖苷酶酶活力0.0128 U/mL、酶解pH4.4、酶解温度35℃、酶解时间4.8 h,在该工艺条件下疏果总黄酮提取量为34.0 mg/g;该黄酮提取物对酪氨酸酶的半抑制浓度(IC50)为0.31 mg/mL。本研究结果说明酶法工艺可显著提高琯溪蜜柚疏果黄酮的提取量,且琯溪蜜柚疏果黄酮具有较强的酪氨酸酶抑制作用,研究结果为琯溪蜜柚疏果黄酮提取及应用提供了参考依据,有利于促进琯溪蜜柚的高值化利用。The aim of this paper was to explore the process ofβ-glucosidase-assisted extraction of flavonoids from thinned fruits of Guanxi pummelo and the inhibitory effect of the extracted flavonoids on tyrosinase.In this paper,the extraction amount of total flavonoids was used as the index,and theβ-glucosidase activity,enzymatic hydrolysis pH,temperature and time were optimized by single factor and response surface experiments,and the inhibitory effect of total flavonoids extract on tyrosinase was studied.The results showed that the optimal conditions for the extraction of flavonoids from thinned fruits of Guanxi pummelo were as follows:β-Glucosidase enzyme activity 0.0128 U/mL,enzymolysis pH4.4,temperature 35℃,time 4.8 h.Under these conditions,the extraction amount of total flavonoids was 34.0 mg/g,the half maximal inhibitory concentration(IC50)of the flavonoids extract on tyrosinase was 0.31 mg/mL.The results of this study showed that the enzymatic process could significantly improve the extraction amount of flavonoids from thinned fruits of Guanxi pummelo,and the flavonoids from thinned fruits of Guanxi pummelo had strong tyrosinase inhibition.The results of this study provided a reference for the extraction and application of flavonoids from thinned fruits of Guanxi pummelo,which was conducive to promoting the high-value utilization of Guanxi pummelo.

关 键 词：琯溪蜜柚 疏果 黄酮 Β-葡萄糖苷酶 酪氨酸酶抑制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]