【摘要】：采用超聲協(xié)同酶法提取紫花苜蓿多酚。以多酚提取量為指標(biāo),考察了液料比、加酶量、酶解時(shí)間、超聲時(shí)間、超聲溫度及pH 6個(gè)因素對(duì)多酚提取效果的影響,并通過(guò)響應(yīng)面法優(yōu)化該提取工藝。同時(shí)探討其抗氧化活性。結(jié)果表明,超聲協(xié)同酶法提取紫花苜蓿多酚的最佳工藝條件為酶量4.9%、超聲時(shí)間74 min、超聲溫度49℃,多酚提取量可達(dá)3.642mg·g~(-1)。此外,紫花苜蓿多酚具有較好的抗氧化活性,其清除DPPH和·OH自由基的半數(shù)抑制濃度IC50分別為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，

本文編號(hào)：2372248