Optimization of Ultrasound-Assisted Enzymatic Method Extraction of Antioxidant from Malus hupehensis Leaves by Response Surface Methodology

被引：0
|
作者：
Lü K. [1 ]
Zhang X. [1 ]
Yue W. [1 ]
Wu S. [2 ]
Yin C. [1 ]
机构：
[1] School of Environmental and Biological Engineering, Wuhan Technology and Business University, Wuhan
[2] College of Life Sciences, South-Central Minzu University, Wuhan
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 04期
关键词：
antioxidant; hydroxyl radical scavenging rate; Malus hupehensis leaves; response surface methodology; ultrasound-assisted enzymatic method;
D O I：
10.13386/j.issn1002-0306.2022050145
中图分类号：
学科分类号：
摘要：
In order to study the optimal extraction process of antioxidants from Malus hupehensis leaves, hydroxyl radical scavenging rate was taken as a reference index, and the extraction conditions of antioxidants from Malus hupehensis leaves was studied by response surface optimization ultrasonic-assisted enzymatic method. The results showed that the best process of ultrasonic-assisted enzyme method was 100 W ultrasonic power, liquid to material ratio 17:1 mL∙g−1, ultrasonic time 32 min, cellulase addition 2.6%, enzymatic digestion time 49 min. The hydroxyl radical scavenging rate was 89.9%±0.06% under this condition, the flavonoid content in the extract was 14.01%, the polyphenol content was 8.93%, and the polysaccharide content was 7.65%, compared with the decoction method, reflux method, enzymatic method and ultrasonic method, the active substance content was increased by more than 10%, the DPPH scavenging rate and hydroxyl radical scavenging rate were increased by more than 20%. It's better to extraction of antioxidants from Malus hupehensis leaves by ultrasonic aided enzymatic method. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：218 / 225
页数：7
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