食品工业科技2017，Vol.38Issue(10)：200-204,5.DOI:10.13386/j.issn1002-0306.2017.10.030
不同酶法辅助提取紫山药皮薯蓣皂苷及其抗氧化活性研究
Study on optimization of enzymatic extraction of dioscin from purple yam skin and its antioxidant activity
摘要
Abstract
Taking purple yam skin as the experimental material,cellulase and pectinase were selected to comparatively analyze extraction effect of purple yam skin,and the optmium technology conditions of the cellulase extraction of purple yam skin dioscin were optimized by using the orthogonal experiment based on the results of single factor test.Results showed the optimum condition were as follows:cellulose amount 2.0％,material-solvent ratio 1 ∶ 10 (g/mL),enzymolysis time 60 min,enzymolysis temperature 40 ℃.Under such conditions,the yield of dioscin was (8.77 ± 0.89) mg/100 g.Dioscin from purple yam skin showed significant antioxidant capacity,and half inhibition concentrations(IC50) of DPPH· and that of · OH were 0.276 mg/mL and 0.430 mg/mL respectively,the scavenging abilities were slightly weaker than vitamin C.关键词
紫山药皮/薯蓣皂苷/酶法辅提/抗氧化Key words
purple yam skin/dioscin/enzymatic extraction/antioxidant分类
轻工纺织引用本文复制引用
王彦平,杨庆莹,孙瑞琳,古洋,陈月英..不同酶法辅助提取紫山药皮薯蓣皂苷及其抗氧化活性研究[J].食品工业科技,2017,38(10):200-204,5.基金项目
郑州市普通科技攻关项目(153PKJGG424) （153PKJGG424）
2015年度河南省高等学校优秀教学团队建设 （）
2014年度河南省高等学校“专业综合改革试占”项目 （）
