| 菜籽蛋白加工废液中多酚和多糖同步提取工艺优化 |
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| 引用本文： | 张韦唯,代春华,熊锋,侯福荣,何荣海,马海乐.菜籽蛋白加工废液中多酚和多糖同步提取工艺优化[J].农业工程学报,2017,33(7):302-309. |
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| 作者姓名： | 张韦唯 代春华 熊锋 侯福荣 何荣海 马海乐 |
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| 作者单位： | 1. 江苏大学食品与生物工程学院,镇江,212013;2. 江苏大学食品与生物工程学院,镇江 212013;江苏省农产品物理加工重点实验室,镇江 212013;江苏省食品智能制造工程技术研究中心,镇江 212013 |
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| 基金项目： | 国家重点研发计划(2016YFD0401401)；江苏省重点研发计划（BE2016352）；镇江市农业科技支撑项目（NY2014012）；江苏高校青蓝工程资助项目。 |
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| 摘 要： | 为开发利用菜籽蛋白加工废液中的生理活性物质,该研究在单因素试验基础上,采用Box-Behnken响应面试验设计法,对菜籽蛋白加工废液中多酚和多糖提取工艺条件进行优化,同时探究两种物质的体外抗氧化活性。结果表明,影响菜籽蛋白加工废液中多酚和多糖得率的因素大小顺序为:乙醇体积分数浸提温度浸提时间,最佳提取工艺为:浸提温度60℃、乙醇体积分数65%、浸提时间31 min,在此条件下多酚得率为2.19%,多糖得率为8.14%;多酚提取物对DPPH·具有较强清除能力,其半抑制质量浓度为0.20 mg/mL,多糖提取物对DPPH·和·OH均具有较强的清除能力,其半抑制质量浓度分别为1.45、2.38 mg/mL;高效液相色谱法初步检测表明,菜籽蛋白加工废液中含有香豆酸、丁香酸、对香豆酸、芥子酸和苯甲酸。研究结果为菜籽蛋白加工废液的再利用提供参考。
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| 关 键 词： | 提取 工艺 优化 多酚 多糖 抗氧化性 菜籽蛋白加工废液 |
| 收稿时间： | 2016/10/19 0:00:00 |
| 修稿时间： | 2017/3/25 0:00:00 |
Extraction processing optimization of polyphenols and polysaccharides from rapeseed protein processing waste liquor |
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| Zhang Weiwei,Dai Chunhu,Xiong Feng,Hou Furong,He Ronghai and Ma Haile.Extraction processing optimization of polyphenols and polysaccharides from rapeseed protein processing waste liquor[J].Transactions of the Chinese Society of Agricultural Engineering,2017,33(7):302-309. |
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| Authors: | Zhang Weiwei Dai Chunhu Xiong Feng Hou Furong He Ronghai and Ma Haile |
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| Institution: | 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;,1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province, Zhenjiang 212013, China; 3. Food Intelligent Manufacturing Engineering Technology Research Center of Jiangsu Province, Zhenjiang 212013, China;,1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;,1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;,1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province, Zhenjiang 212013, China; 3. Food Intelligent Manufacturing Engineering Technology Research Center of Jiangsu Province, Zhenjiang 212013, China; and 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Key Laboratory for Physical Processing of Agricultural Products of Jiangsu Province, Zhenjiang 212013, China; 3. Food Intelligent Manufacturing Engineering Technology Research Center of Jiangsu Province, Zhenjiang 212013, China; |
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| Abstract: | Rapeseed protein processing waste liquor contains a variety of natural antioxidant products, which include polyphenol, polysaccharide, peptide, and so on. To realize the comprehensive utilization of rapeseed protein processing waste liquor and gain high value-added products to improve the overall economy, the extraction efficiency and the antioxidant activities of polyphenols and polysaccharides in waste liquid from production of rapeseed protein were researched in this paper. First of all, effects of extraction temperature, ethanol concentration and extraction time on the extraction rate of polyphenols and polysaccharides from waste liquid were investigated by single-factor experiments to acquire the appropriate ranges of extraction parameters. Then a Box-Behnken design (BBD) was applied to evaluate the effects of extraction temperature, ethanol concentration and extraction time on the extraction efficiency and their interactions at 3 equidistant levels. The ranges of the 3 independent variables i.e. extraction temperature, ethanol concentration and extraction time were 50-70℃ , 50%-70% and 15-45 min, respectively, which were based on the results of single-factor experiments. The result indicated that ethanol concentration was the most significant variable, followed by extraction temperature and time according to the regression coefficient significance of the equation and the gradient of slope in 3D (three-dimensional) response surface map. The optimum conditions could be modified as follows: Extraction temperature of 60℃ , ethanol concentration of 65% and extraction time of 31 min. Under the optimal conditions, extraction ratios of polyphenols and polysaccharides were 2.19% and 8.14%, respectively, which were well-matched with the predicated values of 2.19% and 8.18% obtained from the models. The results revealed that the regression equations and models were reliable to predict the influences of factors on extraction ratios of polyphenols and polysaccharides. In addition, anti-oxidative activities of polyphenols extract and polysaccharides extract in vitro were evaluated by scavenging activity of DPPH (1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6- trinitropheny) hydrazyl) and hydroxyl radical as well as reducing power. The result showed that the DPPH radical scavenging abilities of polyphenols extract and polysaccharides extract increased from 32.63% to 93.53% and from 18.65% to 77.97% with the increasing of their concentrations from 0.10 to 0.50 mg/mL and from 0.40 to 2.40 mg/mL, respectively. Half inhibitory concentrations of polyphenols extract and polysaccharides extract for scavenging DPPH were 0.20 and 1.45 mg/mL respectively according to their regression equation. Hydroxyl radical scavenging abilities of them increased from 36.92% to 83.62% and from 13.59% to 78.60% with the increasing of their concentrations from 5.00 to 30.00 mg/mL and from 0.80 to 3.80 mg/mL, respectively. Half inhibitory concentrations of polyphenols extract and polysaccharides extract for scavenging hydroxyl radical were 10.85 and 2.38 mg/mL respectively according to their regression equation. The reducing abilities also increased with the increasing of the concentrations of polyphenols extract and polysaccharides extract. In contrast, reducing ability of polyphenols extract was stronger than that of polysaccharides extract. From these results, for different free radicals, the scavenging ability of polyphenols and polysaccharides was different, and showed a good dose-effect relationship in the range of mass concentrations. The DPPH free radical scavenging rate and reducing ability of polyphenols extract were both significantly higher than that of polysaccharides extract under the same mass concentration, while the polysaccharides extract had a stronger scavenging ability to hydroxyl radical than polyphenols extract. In the end, the phenolic ingredients in samples were analyzed by HPLC (high performance liquid chromatography). The result indicated that polyphenols extract was rich in phenolic compounds such as cumaric acid, syringic acid, pcoumaric acid, sinapinic acid and benzoic acid. The concentration of cumaric acid was 2.65 mg/g and that of sinapinic acid even reached 5.57 mg/g. |
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| Keywords: | extraction processing optimization polyphenols polysaccharides antioxidant ability rapeseed protein processing waste liquor |
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