基于响应面法优化紫苏籽肽提取工艺及其生物活性研究  

Optimization of Extraction Technology of Perilla Seed Peptide Based on Response Surface Method and Study on Its Bioactivity

作　　者：张千 马崎闰 ZHANG Qian;MA Qi-run(Zhengzhou Business University,Zhengzhou 451200,China)

机构地区：[1]郑州商学院,郑州451200

出　　处：《中国调味品》2025年第3期168-172,共5页China Condiment

基　　金：2023年郑州市社会科学调研课题(ZSLX20230685)。

摘　　要：紫苏籽肽是从紫苏籽中提取的一种活性肽,具有多种生物活性和保健功能。紫苏籽肽富含多肽和多酚类化合物,具有抗氧化、抗疲劳、抗菌等作用,对人体健康有益。紫苏籽肽可以用于食品、药品、保健品等领域,是一种具有广阔应用前景的天然活性物质。目前的提取工艺中,存在一定程度的紫苏籽肽损失,提取率较低,影响了紫苏籽肽的有效利用。另外,由于工艺条件和操作技术的不同,提取得到的紫苏籽肽质量存在一定的波动,难以保证稳定的产品质量。该研究基于此,通过正交试验和响应面法优化紫苏籽肽提取工艺,结果表明,最佳提取工艺为料液比例1∶23、碱提pH值10.5、碱提温度50℃和碱提时间22.3 min,在此加工条件下,紫苏籽肽提取率为54.11%。通过研究提取工艺,可以更好地开发和利用紫苏籽肽的功能,为人们提供更多健康产品选择。Perilla seed peptide is an active peptide extracted from perilla seeds,which has multiple bioactivities and health care functions.Perilla seed peptide is rich in polypeptides and polyphenols,has antioxidation,anti-fatigue,anti-bacteria and other effects,and is beneficial to human health.Perilla seed peptide can be used in food,medicine,health care products and other fields,and is a natural active substance with broad application prospects.At present,there is a certain degree of perilla seed peptide loss in extraction technology,and the extraction rate is low,which affects the effective utilization of perilla seed peptide.In addition,due to the differences of technology conditions and operating techniques,there are certain fluctuations in the quality of the extracted perilla seed peptide,making it difficult to ensure stable product quality.Based on this,in this study,the perilla seed peptide extraction technology is optimized by orthogonal test and response surface method.The results show that the optimal extraction technology is solid-liquid ratio of 1∶23,alkali extraction pH value of 10.5,alkali extraction temperature of 50℃and alkali extraction time of 22.3 min.Under these processing conditions,the extraction rate of perilla seed peptide is 54.11%.By studying the extraction technology,the functions of perilla seed peptide can be better developed and utilized,which has provided more healthy product choices for people.

关 键 词：紫苏籽肽 提取工艺 开发和利用 生物活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]