食品科学2016，Vol.37Issue(14)：37-42,6.DOI:10.7506/spkx1002-6630-201614007
响应面法优化酶法辅助提取迷迭香酸工艺及其抗氧化活性
Optimization of Enzymatic Extraction of Rosemary Acid by Response Surface Methodology and Its Antioxidant Activity
摘要
Abstract
The enzyme-assisted extraction of rosemary acid from Perilla frutescens was optimized applying one-factor-at-a-time method (OFAT) and response surface methodology (RSM) and the antioxidant activity of the rosemary acid was investigated. Preliminary investigations were conducted into the effect of enzyme dosage, hydrolysis temperature, time and pH on the extraction yield of rosemary acid. Furthermore, the optimization of process parameters for extracting rosemary acid by cellulase hydrolysis of Perilla frutescens was done by RSM using Box Behnken design. Meanwhile, the antioxidant activity was assessed by superoxide anion and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. The optimal conditions for rosemary acid extraction were determined as follows:enzyme dosage, 3%;hydrolysis temperature, 45℃;time, 12 min;and pH, 4. The maximum extraction yield of rosemary acid of 0.617%was obtained in experiments conducted under these optimal conditions, being not significantly different from the predicted value (0.621%). The rosemary acid showed strong scavenging capacity on superoxide anion and DPPH radicals, thereby having potent antioxidant activity.关键词
紫苏/迷迭香酸/响应面/酶法提取/抗氧化活性Key words
Perilla frutescens/rosemary acid/response surface methodology/enzymatic extraction/antioxidant activity分类
轻工业引用本文复制引用
黄丹丹,沈奇,朱秋劲,成梅,罗自生,茅林春..响应面法优化酶法辅助提取迷迭香酸工艺及其抗氧化活性[J].食品科学,2016,37(14):37-42,6.基金项目
国家自然科学基金地区科学基金项目（31360373）；浙江大学馥莉食品研究院资金资助项目（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项目 （）
