Position: Home > Articles > Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace
FOOD SCIENCE
2015,36
(6)
63-68
超声波辅助酶法提取黑莓酒渣中花色苷工艺优化及其生物活性
作 者：
李亚辉;马艳弘;黄开红;张宏志
单 位：
江苏省农业科学院农产品加工研究所
关键词：
黑莓酒渣;花色苷;超声波;果胶酶;生物活性
摘 要：
利用响应面法对超声波辅助果胶酶提取黑莓酒渣中花色苷的条件进行了优化,并通过测定所提花色苷的抗氧化能力和对细菌生长的影响,评价其生物活性。结果显示,当料液比1∶15(g/m L)、超声波功率300 W、p H 4.5时,最佳提取条件为加酶量0.30%、提取温度48℃、提取时间20 min,此条件下花色苷提取量为4.70 mg/g,比酸化乙醇法提高了14.08%;所提花色苷具有一定的抗猪油氧化能力、羟自由基清除能力和较强的1,1-二苯基-2-三硝基苯肼自由基清除能力,并可有效抑制大肠杆菌和金黄色葡萄球菌的生长。
译 名：
Ultrasonic-Assisted Enzymatic Extraction and Bioactivity Assessment of Anthocyanins from Blackberry Wine Pomace
作 者：
LI Yahui;MA Yanhong;HUANG Kaihong;ZHANG Hongzhi;Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences;
关键词：
blackberry wine pomace;;anthocyanins;;ultrasonic;;pectinase;;biological activity
摘 要：
This study was focused on applying response surface methodology to optimize the ultrasonic-assisted enzymatic hydrolysis of blackberry wine pomace using pectinase for anthocyanins extraction. The bioactivity of the extracted anthocyanins was also evaluated with respect to antioxidant and antibacterial activities. Results showed that the optimum extraction conditions were determined as follows: enzyme dosage, 0.30%; extraction temperature, 48 ℃; extraction time, 20 min; solid-to-liquid ratio, 1:15(g/m L); ultrasonic power, 300 W; and p H, 4.5. Under these conditions, the anthocyanins yield was 4.70 mg/g, which was improved by 14.08% compared to that obtained by acidified ethanol extraction. The anthocyanins extracted from blackberry wine pomace exhibited a good antioxidant activity by inhibiting lard oxidation and scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH) and hydroxyl radicals, and exerted potent inhibition on E. coli and Staph. aureus.
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