超声协同酶法提取紫花苜蓿多酚及其抗氧化性质
发布时间：2018-12-11 08:42
【摘要】：采用超声协同酶法提取紫花苜蓿多酚。以多酚提取量为指标,考察了液料比、加酶量、酶解时间、超声时间、超声温度及pH 6个因素对多酚提取效果的影响,并通过响应面法优化该提取工艺。同时探讨其抗氧化活性。结果表明,超声协同酶法提取紫花苜蓿多酚的最佳工艺条件为酶量4.9%、超声时间74 min、超声温度49℃,多酚提取量可达3.642mg·g~(-1)。此外,紫花苜蓿多酚具有较好的抗氧化活性,其清除DPPH和·OH自由基的半数抑制浓度IC50分别为10.78和19.28μg·mL~(-1)。
[Abstract]:The polyphenols of alfalfa were extracted by ultrasonic and enzymatic method. The effects of six factors, such as the ratio of liquid to material, enzyme content, enzymatic hydrolysis time, ultrasonic temperature and pH, on the extraction of polyphenol were investigated, and the extraction process was optimized by response surface method. At the same time, the antioxidant activity was discussed. The results showed that the optimum conditions for extraction of polyphenol from alfalfa by ultrasonic and enzymatic method were as follows: enzyme amount 4.9, ultrasonic time 74 min, ultrasonic temperature 49 鈩，
本文编号：2372248
[Abstract]:The polyphenols of alfalfa were extracted by ultrasonic and enzymatic method. The effects of six factors, such as the ratio of liquid to material, enzyme content, enzymatic hydrolysis time, ultrasonic temperature and pH, on the extraction of polyphenol were investigated, and the extraction process was optimized by response surface method. At the same time, the antioxidant activity was discussed. The results showed that the optimum conditions for extraction of polyphenol from alfalfa by ultrasonic and enzymatic method were as follows: enzyme amount 4.9, ultrasonic time 74 min, ultrasonic temperature 49 鈩，
本文编号：2372248
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