豆薯抗氧化成分提取工艺优化及其活性成分分析  

Optimization of the extraction process of antioxidant components in jicama and analysis of their active ingredients

作　　者：满婷 许丽娜 陆祥柳 林栋[1] 孙大利 庞俊晓 MAN Ting;XU Li-na;LU Xiang-liu;LIN Dong;SUN Da-li;PANG Jun-xiao(School of Food Science and Engineering,Guiyang University,Guiyang 550005,Guizhou,China;School of Public Health,Guizhou Medical University,Guiyang 550025,Guizhou,China;National Forestry Grassland Idesia Polycarpa Maxim.Processing and Campretensne Qilization Engineering Technology Research Center,Guiyang University,Guiyang 550005,Guizhou,China)

机构地区：[1]贵阳学院食品科学与工程学院,贵州贵阳550005 [2]贵州医科大学公共卫生和健康学院,贵州贵阳550025 [3]贵阳学院国家林业草原山桐子加工工程与综合利用工程技术研究中心,贵州贵阳550005

出　　处：《粮食与油脂》2024年第11期40-45,共6页Cereals & Oils

基　　金：贵州省科技厅项目(黔科合支撑[2022]151);中央支持地方高校改革发展资金(黔教技[2023]067号);贵阳学院博士启动金(GYU-ZRD 2018-019)。

摘　　要：采用酶解辅助乙醇浸提豆薯抗氧化活性成分。以ABTS、DPPH自由基清除率为评价指标,通过单因素试验和正交试验对提取工艺进行优化。在最佳提取条件下,测定豆薯提取液中总酚、总黄酮和维生素C含量,并分析其抗氧化活性组分。结果表明:最佳提取工艺条件为酶添加量0.4%(以豆薯干粉质量计)、提取时间60 min、提取温度50℃、料液比1∶10(g/mL);在此条件下制备的豆薯提取液对ABTS、DPPH自由基清除率分别为90.45%、56.28%,总酚、总黄酮和维生素C含量分别为(111.31±2.35)、(92.41±3.07)、(20.77±2.31)mg/100 g。豆薯提取液的主要抗氧化成分为香兰素、大豆甙元、芒柄花素和大豆素。The antioxidant components in jicama were extracted by enzymolysis assisted ethanol extraction.The extraction process was optimized by single factor experiment and orthogonal experiment,taking the scavenging rate of ABTS and DPPH free radicals as evaluation index.Under the optimal extraction conditions,the contents of total phenols,total flavonoids and vitamin C in the extraction solution were determined and their antioxidant components were analyzed.The results showed that the optimal extraction conditions were enzyme dosage 0.4%(measured by jicama powder mass),extraction time 60 min,extraction temperature 50℃,and solid-liquid ratio 1∶10(g/mL).Under the conditions,the free radical scavenging rates of the extraction solution on ABTS and DPPH were 90.45%and 56.28%,respectively.The contents of total phenols,total flavonoids and vitamin C were(111.31±2.35),(92.41±3.07)and(20.77±2.31)mg/100 g,respectively.The main antioxidant components of the extraction solution may were vanillin,daidzein,ononin and daidzein components.

关 键 词：豆薯 酶解辅助乙醇浸提 抗氧化活性 非靶向筛查技术 

分 类 号：TS201.2[轻工技术与工程—食品科学]