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| 酶辅助超声提取紫苏迷迭香酸工艺优化及其抗氧化活性研究 | |
| 引用本文： | 黄丹丹,朱秋劲,沈 奇,彭 炜,罗自生,茅林春.酶辅助超声提取紫苏迷迭香酸工艺优化及其抗氧化活性研究[J].中国酿造,2016,35(3):89. |
| 作者姓名： | 黄丹丹 朱秋劲 沈 奇 彭 炜 罗自生 茅林春 |
| 作者单位： | 1.贵州大学酿酒与食品工程学院，贵州贵阳550025；2.贵州省农畜产品贮藏与加工重点实验室，贵州贵阳550025； 3.国家牛肉加工技术研发分中心，贵州惠水550600；4.贵州省油菜研究所，贵州贵阳550008； 5.浙江大学 馥莉食品研究院，浙江杭州310058 |
| 基金项目： | 浙江大学馥莉食品研究院资助项目（KY201405）； 贵州山区畜产品系列休闲方便肉食品产业化技术成熟化与示范应用（700952142111） |
| 摘 要： | 通过单因素试验研究超声波功率、料液比、超声时间对紫苏迷迭香酸提取量的影响，采用响应面分析法和Box-Behnken试验设计优化酶法辅助超声波提取迷迭香酸的最佳工艺参数，并通过迷迭香酸对抗猪油氧化能力和清除羟自由基的能力来研究其抗氧化活性。结果表明，迷迭香酸最佳提取工艺为纤维素酶添加量3%、超声功率320 W、超声时间10 min、料液比1∶40（g∶mL）。在此最佳条件下，迷迭香酸提取量为1.426 mg/g。迷迭香酸对羟自由基有较强的清除能力，并能有效抑制猪油氧化。 |
| 关 键 词： | 紫苏 迷迭香酸 响应面 酶辅助超声提取 抗氧化 |
Optimization of enzyme-assisted ultrasonic extraction technology of rosmarinic acid from Perilla frutescens and its antioxidant activity |
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| HUANG Dandan,ZHU Qiujin,SHEN Qi,PENG Wei,LUO Zisheng,MAO Linchun.Optimization of enzyme-assisted ultrasonic extraction technology of rosmarinic acid from Perilla frutescens and its antioxidant activity[J].China Brewing,2016,35(3):89. | |
| Authors: | HUANG Dandan ZHU Qiujin SHEN Qi PENG Wei LUO Zisheng MAO Linchun |
| Affiliation: | 1.College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2.Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; 3.Branch Center of National Beef Processing Technology Research, Huishui 550600, China; 4.Guizhou Rapeseed Institute, Guiyang 550008, China; 5.Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China |
| Abstract: | The effects of ultrasonic power, solid-liquid ratio and ultrasonic time on extraction quantity of Perilla frutescens rosmarinic acid were researched by single factor experiments. The optimum enzyme-assisted ultrasonic extraction technology parameters of rosmarinic acid were optimized by response surface methodology and Box-Behnken experiments. The antioxidant activity of rosmarinic acid on lard oil and hydroxyl radical was researched. The results showed that the optimum extraction conditions of rosmarinic acid was cellulose 3%, ultrasonic power 320 W, ultrasonic time 10 min, solid-liquid ratio 1:40 (g:ml). Under the optimum conditions, extraction quantity of rosmarinic acid was 1.426 mg/g. Rosmarinic acid had a strong ability of scavenging on hydroxyl free radical, which could inhibit lard oxidation effectively. |
| Keywords: | Perilla frutescens rosmarinic acid response surface methodology enzyme-assisted ultrasonic extraction antioxidant |
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