超声辅助复合酶法提取叶黄素及其抗氧化活性研究  

Study on Extraction of Lutein by Ultrasonic-Assisted Compound Enzymatic Method and Its Antioxidant Activity

作　　者：马永强[1] 牛绩超 尤婷婷 遇世友 黎晨晨[1] 王馨曼 牙韩琴 赵若冰 MA Yong-qiang;NIU Ji-chao;YOU Ting-ting;YU Shi-you;LI Chen-chen;WANG Xin-man;YA Han-qin;ZHAO Ruo-bing(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028

出　　处：《中国调味品》2024年第11期187-194,220,共9页China Condiment

基　　金：黑龙江省应用技术研究与开发项目(GA20B301)。

摘　　要：文章旨在采用超声辅助复合酶法优化叶黄素提取工艺并考察其抗氧化活性。优选黄玉米为原材料,主要选取酶添加量、酶解时间、酶解温度、液料比、超声时间进行单因素实验,考察其对黄玉米中叶黄素提取量的影响,并结合响应面法分析优化黄玉米中叶黄素的提取量,得出最佳工艺:酶添加量3.2%、酶解时间146 min、酶解温度50℃、液料比50∶1(mL/g)、超声时间63 min,该条件下所得叶黄素提取量为(7639.49±3.73)μg/g,与预测值7641.64μg/g接近。体外抗氧化实验表明,黄玉米叶黄素对DPPH·、ABTS^(+)·、O_(2)^(-)·、·OH均具有较好的清除能力,IC_(50)值分别为0.022,0.124,1.447,1.374 mg/mL;同时具有较好的Fe 3+还原能力,浓度为1.4 mg/mL时,铁离子还原能力为1.806 mmol/L,为食品工业中叶黄素的生产加工及其功能性产品的开发提供了参考。The aim of this paper is to optimize the extraction process of lutein by ultrasonic-assisted compound enzymatic method and investigate its antioxidant activity.Yellow corn is selected as the raw material.Single factor experiment is conducted on enzyme addition amount,enzymatic hydrolysis time,enzymatic hydrolysis temperature,liquid-solid ratio and ultrasonic time to explore their effects on the extraction amount of lutein from yellow corn.Response surface methodology is used to analyze and optimize the extraction amount of lutein from yellow corn.It is determined that the optimal process is the enzyme addition amount of 3.2%,enzymatic hydrolysis time of 146 min,enzymatic hydrolysis temperature of 50℃,liquid-solid ratio of 50∶1(mL/g),and ultrasonic time of 63 min.Under these conditions,the extraction amount of the obtained lutein is(7639.49±3.73)μg/g,which is close to the predicted value of 7641.64μg/g.The results of in vitro antioxidant experiment show that lutein from yellow corn has good scavenging capacity on DPPH·,ABTS^(+)·,O_(2)^(-)·,·OH.The IC_(50)values are 0.022,0.124,1.447,1.374 mg/mL respectively.At the same time,it has good Fe 3+reducing power,with the iron ion reducing power of 1.806 mmol/L at the concentration of 1.4 mg/mL.This study has provided references for the production and processing of lutein,as well as the development of functional products of lutein in the food industry.

关 键 词：叶黄素 超声波 复合酶法 响应面优化 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]