响应面法优化酶辅助提取羊栖菜多酚工艺及其抗氧化性研究
目的 采用响应面法优化酶辅助提取羊栖菜多酚, 以提高多酚的提取量。方法 选取酶解温度、酶解pH、酶解时间和复合酶比例(中性蛋白酶量:纤维素酶量)作为影响因子, 在单因素实验的基础上应用Box-Benhnken 中心组合试验设计原理进行4因素3水平的响应面分析, 以羊栖菜多酚的提取量为响应值, 优化酶辅助提取羊栖菜多酚的工艺参数, 并对提取的羊栖菜多酚进行抗氧化测定。结果 最佳酶解条件为: 温度46 ℃, pH 5.5, 时间46 min, 复合酶比例为15:1(其中纤维素酶添加量为6 mg/g), 在此条件下, 羊栖菜多酚的提取量为9.31 mg/g, 与预测值9.3189 mg/g基本一致, 表明该模型与实际情况拟合较好。羊栖菜多酚的总还原力与维生素C相当, 且可以清除80%以上的DPPH。结论 通过响应面法优化提高了羊栖菜多酚的提取率, 提取的羊栖菜多酚具有较强的抗氧化能力。
Objective To optimize the enzyme assisted extraction of polyphenols from Sargassum fusiforme by response surface methodology (RSM), so as to improve the extraction amount of polyphenols. Methods The enzymolysis temperature, pH, time and composite enzyme ratio (neutral protein enzyme amount: cellulose enzyme amount) were selected as influencing factors, the Box-Benhnken design center combination method of 4 factors with 3 levels experimental design was applied to optimize enzyme assisted extraction conditions of Sargassum fusiforme polyphenols based on the results of single factor experiments using the extraction yield as response value, and then the antioxidant activities of polyphenols were evaluated. Results The optimum conditions of enzyme assisted extraction method were as follows: enzymolysis temperature was 46 ℃, enzymolysis pH was 5.5, enzymolysis time was 46 min, and composite enzyme ratio was 15:1 (cellulose enzyme amount was 6 mg/g). Under these conditions, the extraction amount of polyphenols from Sargassum fusiforme was up to 9.31 mg/g, which was highly consistent with the predictive value of 9.3189 mg/g, so the model fitted well with actual situation. The reducing power of the polyphenols of Sargassum fusiforme was almost same as vitamin C, and more than 80% of the DPPH radical could be scavenged. Conclusion The extraction yield of polyphenols from Sargassum fusiforme has been optimized and improved, and the polyphenols has strong antioxidant capacity.
标题：响应面法优化酶辅助提取羊栖菜多酚工艺及其抗氧化性研究
英文标题：Optimization of enzyme assisted extraction of polyphenols from Sargassum fusiforme by response surface methodology and its antioxidant capacity
作者：
刘楠 中国水产科学研究院黄海水产研究所
曾帅 中国水产科学研究院黄海水产研究所
孙永 中国水产科学研究院黄海水产研究所
牟伟丽 山东汇洋集团
周德庆 中国水产科学研究院黄海水产研究所
中文关键词:羊栖菜,多酚,酶辅助提取,响应面法,抗氧化性,
英文关键词:Sargassum fusiforme,polyphenols,enzyme assisted extraction,response surface methodology,antioxidant capacity,
发表日期：2016-11-15
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