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当前位置: 首页 > 文章 > 超声波纤维素酶法提取紫苏叶活性物质及其抗氧化活性 食品科学 2016,37 (10) 111-115
Position: Home > Articles > Extraction of Active Compounds from Purple Perilla(Perilla frutescens var. acuta) Leaves by Ultrasonic-Cellulase Treatment and The Related Antioxidant Activity FOOD SCIENCE 2016,37 (10) 111-115

超声波纤维素酶法提取紫苏叶活性物质及其抗氧化活性

作  者：
邢颖;雷宏杰;岳珍珍;高瑞雄;王景华;徐怀德
单  位：
汉中植物研究所;西北农林科技大学食品科学与工程学院
关键词：
超声波;纤维素酶;紫苏叶;同步提取;酚类;抗氧化能力
摘  要：
对比了超声波法、纤维素酶法、先超声波后纤维素酶法、先纤维素酶后超声波法以及超声波纤维素酶同步法5种提取方式对紫苏叶黄酮、多酚、迷迭香酸提取效果的影响并评价了其提取液的抗氧化能力。结果表明,超声波纤维素酶同步法提取紫苏叶可获得最大含量的黄酮、多酚及迷迭香酸,分别为32.74、20.91、2.42 mg/g,其提取液的DPPH自由基清除能力及铁还原能力最强,分别为614.24、3 277.72 μmol Trolox/L。其抗氧化能力与多酚的含量呈显著正相关,多酚含量与铁还原能力及DPPH自由基清除能力相关系数分别为0.878、0.804,均为极显著(P<0.01)。
译  名：
Extraction of Active Compounds from Purple Perilla(Perilla frutescens var. acuta) Leaves by Ultrasonic-Cellulase Treatment and The Related Antioxidant Activity
作  者：
XING Ying;LEI Hongjie;YUE Zhenzhen;GAO Ruixiong;WANG Jinghua;XU Huaide;College of Food Science and Engineering, Northwest A&F University;Hanzhong Plant Research Institute of Shaanxi Province;
关键词：
ultrasonic;;cellulase;;purple perilla leaves;;simultaneous extraction;;phenols;;antioxidant actives
摘  要：
In the present study, the effects of ultrasonic-assisted extraction, cellulase-assisted extraction, and their sequential and simultaneous combinations on the extraction efficiencies of total flavonoids, total phenols and rosmarinic acid from purple perilla leaves were compared, and the antioxidant activities of the resulting extracts were evaluated. Results showed that simultaneous ultrasonic and enzymatic treatment could obtain the highest contents of total flavonoids, total phenols and rosmarinic acid, which were 32.74, 20.91, and 2.42 mg/g, respectively. Furthermore, the DPPH radical scavenging ability and reducing power of the obtained extract were also the highest, with values of 614.24 and 3 277.72 μmol Trolox/L equivalents. In addition, there were positive correlations between the antioxidant capacity and total phenolic content of perilla leaf extracts. The correlation coefficients between total phenol content and either DPPH radical scavenging ability or reducing power were 0.878 and 0.804, respectively, which were highly significant(P < 0.01).

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