Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (9): 1774-1782.DOI: 10.11869/j.issn.100-8551.2019.09.1774

• Food Irradiation·Food Science • Previous Articles     Next Articles

Optimization of Extraction Technique of Polyphenols From Maize Bran and Its Antioxidant Activity

XU Caihong*, JIN Weiquan, JIANG Zhongli, MIN Zhongman   

  1. College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning 110034
  • Received:2018-03-23 Revised:2018-08-10 Online:2019-09-09 Published:2019-07-23

玉米皮多酚提取工艺优化及抗氧化性研究

徐彩红*, 金渭荃, 姜忠丽, 闵钟熳   

  1. 沈阳师范大学粮食学院,辽宁 沈阳 110034
  • 通讯作者: *同第一作者。
  • 作者简介:徐彩红,女,讲师,主要从事食品化学与营养学研究。E-mail:xuch0828@126.com
  • 基金资助:
    辽宁省自然科学基金重点项目(20170540820),辽宁省高校基本科研项目(LQN201717),沈阳师范大学大学生科研项目(L2016004)

Abstract: In order to optimize the extraction technique of polyphenols from maize bran by enzymatic extraction, and to investigate the antioxidant properties of the products, the effect of ultrasonic time, extraction temperature, liquid to solid ratio and enzyme dosage were investigated and the extraction amount of polyphenol from maize bran was used as the response value. Based on the single factor experimental analysis, Central Composite Design of response surface analysis was applied to optimize the extraction process. The results showed that the optimal extraction conditions were ultrasonic time 6.5 min, enzymolysis temperature of 55℃, liquid to material ratio of 41 mL·g-1and the addition of xylanase 2.10%. Under these conditions, the highest yield of polyphenols was 7.26 ± 0.15 mg·g-1, which was similar to the predicted value of 7.17 mg·g-1. The antioxidant tests by DPPH· and ABTS+·scavenging methods showed that polyphenols of maize bran had strong antioxidant capacity, and can be used as potential natural antioxidants in the food industry. These results provided theoretical basis for the comprehensive application of maize bran.

Key words: maize bran, polyphenols, response surface methodology, enzymolysis technology, antioxidant activity

摘要: 为探究超声辅助酶解法提取玉米皮多酚的最优工艺,并探讨其体外抗氧化活性,以玉米皮多酚提取量为响应值,分别考察超声时间、提取温度、料液比和酶添加量4个因素对提取效果的影响。在单因素试验的基础上,采用中心组合响应面分析法对提取工艺进行优化。结果表明,最佳提取条件为:超声时间6.5 min、酶解温度55℃、液料比41 mL·g-1、木聚糖酶添加量2.10%,此条件下,玉米皮多酚提取量最高,为7.26 ± 0.15 mg·g-1,与响应面预测值7.17 mg·g-1相近。DPPH·和ABTS+·清除法抗氧化试验结果表明,玉米皮多酚具有较强的抗氧化能力,可作为潜在天然抗氧化剂应用于食品行业。本研究结果为玉米加工副产物玉米皮综合应用提供了理论依据。

关键词: 玉米皮, 多酚, 响应面法, 酶解工艺, 抗氧化活性