食品与机械2023，Vol.39Issue(11)：204-210,7.DOI:10.13652/j.spjx.1003.5788.2023.80202
超声辅助酶解提取水蜜桃果核多酚工艺优化及抗氧化性研究
Optimization of extraction and antioxidant activities of polyphenols from honey peachkernel by ultrasonic-assisted enzymolysis approach
摘要
Abstract
Objective:This study aimed to explore the potential use of honey peach kernel as a by-product of characteristic agricultural product processing.Methods:The processing technology was optimized based on a single factor test and response surface test by analyzing the effects of enzyme addition amount,ultrasonic temperature,ethanol concentration,and ultrasonic time on the extraction amount of peach kernel polyphenols.Additionally,the antioxidant activities of the extracted polyphenols were studied.Results:The results showed that the optimal extraction parameters were as follows:enzyme adding quantity 5％,ultrasonic temperature 63 ℃,ethanol concentration 60％,and ultrasonic time 37 min.Under this condition,the extraction amount of polyphenols was 8.63 mg/g.The antioxidant results showed that the scavenging rates of ABTS free radical,DPPH free radical,OH free radical,and O2-free radical were 75.22％,85.91％,44.72％,and 45.76％,respectively.The IC50 of the four free radicals were 0.099,0.098,0.332,and 0.320 mg/mL,respectively.Conclusion:The approach of ultrasonic-assisted enzymolysis can effectively extract the polyphenols in the honey peach kernel,the polyphenols of the honey peach kernel had good antioxidant activity.关键词
水蜜桃/果核/多酚/抗氧化/清除率Key words
honey peach/kernel/polyphenols/antioxidant activity/scavenging rate引用本文复制引用
郭明遗,邓艳,王天鑫,曾传涛,吴华昌..超声辅助酶解提取水蜜桃果核多酚工艺优化及抗氧化性研究[J].食品与机械,2023,39(11):204-210,7.基金项目
四川省自然科学基金项目(编号:2022NSFSC1676) （编号:2022NSFSC1676）
四川省哲学社会科学重点研究基地川菜发展研究中心资助项目(编号:CC22Z15) （编号:CC22Z15）
烹饪科学四川省高等学校重点实验室资助项目(编号:PRKX2021Z03) （编号:PRKX2021Z03）
