乌饭果花色苷复合酶法提取工艺优化及其抗氧化活性

以乌饭果花色苷含量为指标,采用二次回归正交旋转组合设计优化乌饭果花色苷的复合酶法提取工艺,并分析评价其体外抗氧化活性。结果表明:乌饭果花色苷复合酶法提取的最佳工艺条件为加酶量234 U·g^-1原料,纤维素酶:果胶酶配比2:1,pH4.0,料液比1:30 g·mL^-1,酶解温度50 ℃,酶解时间180 min,在此条件下测得乌饭果花色苷的含量最高,为136.08 mg·100 g^-1。同时,体外抗氧化活性研究表明,乌饭果花色苷对·OH、O₂^-·清除能力和抗脂质过氧化能力的半抑制浓度IC₅₀分别为92.23、23.93和303.1 μg·mL^-1,与同质量浓度抗坏血酸相比,其·OH、O₂^-·清除能力弱于抗坏血酸,但抗脂质过氧化能力优于抗坏血酸。

Complex Enzyme Extraction and Antioxidant Activity of Anthocyanins from Vaccinium bracteatum Thunb. Fruits

Taking the content of anthocyanins from Vaccinium bracteatum Thunb. fruits as the index,the complex enzyme extraction technology of anthocyanins from Vaccinium bracteatum Thunb. fruits was optimized by quadratic regression orthogonal rotary experiment,and which antioxidant activity was further analyzed and evaluated. The results showed that the optimum extraction conditions were as follows:enzymes dosage 234 U·g-1,activity of cellulase to pectinase 2:1,pH4.0,ratio of material to liquid 1:30 g·mL-1,enzymolysis temperature 50 ℃,and enzymolysis time 180 min. Under the optimum conditions,the yield of anthocyanin achieved 136.08 mg·100 g-1. The in vitro antioxidant activity of anthocyanins from Vaccinium bracteatum Thunb. fruits indicated that semi-inhibitory concentration of the scavenging ability of hydroxyl radical(·OH),superoxide radical(O₂-·)and anti-lipid peroxidation ability were 92.23,23.93,and 303.1 μg·mL-1,respectively. Compared with ascorbic acid at the same concentration,the scavenging ability of ·OH and O₂-·of anthocyanins was weaker than that of ascorbic acid,while the inhibitory effect on lipid peroxidation was stronger than that of ascorbic acid.