啤酒糟多酚的提取及抗氧化活性测定  

Extraction technology and antioxidant activity of polyphenols from brewer’s grains

作　　者：连艳鲜[1] 窦豪 贾子怡 LIAN Yanxian;DOU Hao;JIA Ziyi(College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou Henan 450046)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《现代牧业》2024年第1期23-27,共5页Modern Animal Husbandry

摘　　要：以啤酒糟为原料,在单因素试验的基础上,采用正交试验优化超声辅助乙醇提取啤酒糟中多酚的工艺,并对粗提物进行了抗氧化性能测定。结果表明:啤酒糟多酚的最佳提取工艺为乙醇浓度60%、料液比1∶60、超声功率320 W、超声时长50 min,此条件下多酚得率为5.26 mg/g。啤酒糟多酚具有较强的抗氧化能力,当质量浓度为80μg/mL时,其羟自由基清除率为80.72%、DPPH自由基清除率为54.80%。On the basis of single factor test,orthogonal test was used to optimize the extraction process of polyphends from beer lees by ultrasonic-assisted ethanol,and the antioxidant properties of the crude extract were determined.The results showed that the optimal extraction for polyphends from brewer’s grains were ethanol concentration of 60%,solid-liquid ratio of 1∶60,the ultrasonic power of 320 W and ultrasonic duration of 50 min.Under these conditions,the yield of polyphenols was 5.26 mg/g;The polyphenols has strong antioxidant activity,the hydroxyl radical scavenging rate were 80.72%,DPPH radical scavenging rate were 54.80%when the mass concentration of the crude extract was 80 ug/mL.

关 键 词：啤酒糟 多酚 超声波辅助法 抗氧化活性 

分 类 号：S816.5[农业科学—饲料科学]