啤酒糟多酚的提取及抗氧化活性测定
Extraction technology and antioxidant activity of polyphenols from brewer's grains
连艳鲜 1窦豪 1贾子怡1
作者信息
- 1. 河南牧业经济学院 食品与生物工程学院,河南 郑州 450046
- 折叠
摘要
以啤酒糟为原料,在单因素试验的基础上,采用正交试验优化超声辅助乙醇提取啤酒糟中多酚的工艺,并对粗提物进行了抗氧化性能测定.结果表明:啤酒糟多酚的最佳提取工艺为乙醇浓度 60%、料液比 1∶60、超声功率320 W、超声时长 50 min,此条件下多酚得率为 5.26 mg/g.啤酒糟多酚具有较强的抗氧化能力,当质量浓度为80 μg/mL时,其羟自由基清除率为 80.72%、DPPH自由基清除率为 54.80%.
Abstract
On the basis of single factor test,orthogonal test was used to optimize the extraction process of polyphends from beer lees by ultrasonic-assisted ethanol,and the antioxidant properties of the crude extract were determined.The results showed that the optimal extraction for polyphends from brewer's grains were ethanol concentration of 60%,solid-liquid ratio of 1∶60,the ultrasonic power of 320 W and ultrasonic duration of 50 min.Under these conditions,the yield of polyphenols was 5.26 mg/g;The polyphenols has strong antioxidant activity,the hydroxyl radical scavenging rate were 80.72%,DPPH radical scavenging rate were 54.80%when the mass concentration of the crude extract was 80 ug/mL.
关键词
啤酒糟/多酚/超声波辅助法/抗氧化活性Key words
Brewer's grains/polyphenols/ultrasonic-assisted extraction/antioxidant activity引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据