摘要
该研究对紫甘薯结合酚的酸水解法提取工艺进行优化。通过结合酚提取前后的多酚提取量及其抗氧化能力差异对酸水解法工艺的提取效果进行分析;根据颜色及可见吸收光谱特征、多酚保留率分别研究p H、温度对结合酚稳定性影响。结果表明,响应面法最优方案:水解时间28.15 h、水解温度60.5℃、液料比32∶1,实际结合酚提取量(2.784±0.013)mg GAE/g DW(GAE:gallic acid equivalents,没食子酸),与预测量差1.6%;与基础的游离酚提取相比,酸水解法工艺的加用使多酚提取量提高36.5%,其DPPH自由基清除能力与铁离子抗氧化能力分别提高1.16、4.37 mg TE/g DW;稳定性分析表明,酸性、低温有利于结合酚的稳定。该研究可为紫甘薯精深加工提供一定参考。
This study was conducted to optimize the acid hydrolysis extraction process of purple sweet potatoes bound phenolic compounds.The acid hydrolysis method was chosen over enzymatic hydrolysis method for response surface methodology optimization.The effect of acid hydrolysis extraction process was analyzed according to the extraction amount and antioxidant capacity differences of polyphenols before and after extraction of bound phenolic compounds.The impact of p H and temperature on stability of bound phenolic compounds was subsequently studied in accordance with color,visible absorption spectrum characteristics and polyphenol retention rate.The results indicated that the optimal scheme of response surface methodology was hydrolysis time of 28.15 h,hydrolysis temperature of 60.5℃,liquid to material ratio of 32∶1,actual extraction amount of bound phenolic compounds of(2.784±0.013)mg GAE/g DW with 1.6%difference from predicted amount.Compared with basic free phenol extraction,the extraction amount of polyphenols with acid hydrolysis process was increased by 36.5%,and DPPH free radical scavenging capacity and iron ion antioxidant capacity were improved by 1.16 mg TE/g DW and 4.37 mg TE/g DW,respectively.Stability analysis showed that acidity and low temperature were beneficial to the stability of bound phenolic compounds.The study can provide some reference for deep processing of purple sweet potatoes.
作者
王婧
陈红宇
曙阿克·库尔曼巴依
隋晓楠
WANG Jing;CHEN Hongyu;SHUAKE Kuermanbayi;SUI Xiaonan(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第22期157-164,共8页
Food and Fermentation Industries
基金
国家自然科学基金面上项目(C200403)
2019年黑龙江省大学生创新训练计划项目(201910224093)
关键词
结合酚
提取效果
稳定性
酸水解法
酶水解法
bound phenolic compounds
extraction effect
stability
acid hydrolysis method
enzymatic hydrolysis method
