洋葱皮总黄酮纤维素酶法提取及抗氧化研究-食品科学.pdf

※工艺技术 食品科学 2011, Vol. 32, No. 04 37 1 1, 2 1 陈 佳 ，徐怀德 * ，米林峰 ，包 蓉 (1. 西北农林科技大学食品科学与工程学院，陕西 杨凌 712100 ；2. 榆林市产品质量监督检验所，陕西 榆林 719000) 采用中心组合试验设计研究纤维素酶法辅助提取洋葱皮中总黄酮的工艺条件，并对洋葱皮总黄酮的抗氧化 活性进行测定。结果表明：洋葱皮总黄酮最佳提取工艺为纤维素酶用量 0.52% 、pH5.0 、提取温度48 ℃、提取时 间 105min、料水比(g/mL)1:40 ，在此条件下，提取率为2.32% 。洋葱皮总黄酮清除DPPH 自由基和羟自由基的IC50 分别为 3.751 、4.267 μg/mL ；同时洋葱皮黄酮还原能力较强，高于茶多酚。洋葱皮总黄酮抗氧化性强，是一种天 然有效的抗氧化剂。 洋葱皮；总黄酮；纤维素酶；提取；抗氧化活性 Enzymatic Extraction and Antioxidant Activity of Onion Peel Flavonoids 1 1, 2 1 CHEN Jia ，XU Huai-de *，MI Lin-feng ，BAO Rong (1. College of Food Science and Engineering, Northwest AF University, Yangling 712100, China； 2. Supervision and Examination Station of Product Quality of Yulin City, Yulin 719000, China) Abstract ：The central composite design (CCD) method was employed to study the cellulase-assisted extraction process of total flavonoids from onion peel, and their antioxidant activities were also evaluated. The results showed that the optimum extraction conditions were obtained as follows: cellulose added at a ratio of 0.52% to hydrolyze onion peel suspended in a 40- fold volume of water adjusted to pH 5.0 for 105 min. The extraction rate of flavonoids under these extraction conditions was 2.32%. Moreover, antioxidation experiments showed that flavoniods from onion peel had very strong scavenging effects on DPPH free and hydroxyl radicasl, and the corresponding IC50 values were 3.751 μg/mL and 4.267 μg/mL. Meanwhile, onion peel flavonoid showed stronger reducing power when compared to tea polyphenols. These findings suggest that onion peel flav