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热带作物学报 ›› 2020, Vol. 41 ›› Issue (5): 1013-1021.doi: 10.3969/j.issn.1000-2561.2020.05.023

• 农产品加工、保鲜、贮藏与分析检测 • 上一篇    下一篇

基于熵权法的响应面优化罗望子果肉活性物质酶法浸提工艺

刘孝平,刘路,邹雨珂,鲁炫池,陈安均()   

  1. 四川农业大学食品学院,四川雅安 625014
  • 收稿日期:2019-06-21 修回日期:2019-08-07 出版日期:2020-05-25 发布日期:2020-06-15
  • 通讯作者: 陈安均 E-mail:anjunc003@163.com
  • 作者简介:刘孝平(1995—),男,硕士研究生,研究方向:食品工程。
  • 基金资助:
    “十三五”国家重点研发计划项目(2017YFC0505106-3)

Response Surface Optimization of Enzymatic Extraction of Active Substances from Tamarind Pulp Based on Entropy Weight Method

LIU Xiaoping,LIU Lu,ZOU Yuke,LU Xuanchi,CHEN Anjun()   

  1. College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan 625014, China
  • Received:2019-06-21 Revised:2019-08-07 Online:2020-05-25 Published:2020-06-15
  • Contact: CHEN Anjun E-mail:anjunc003@163.com

摘要:

为优化罗望子果肉浸提工艺,提供罗望子果肉加工与罗望子果肉活性物质研究的理论依据。本研究以多糖提取率、原料利用率、总酚提取率和总黄酮提取率为响应值,以熵权法赋权,通过响应面法对罗望子果肉纤维素酶法浸提工艺进行优化,并对其浸提过程中浸提液的抗氧化活性变化进行了研究。结果发现罗望子浸提液对于OH?清除能力极强,均大于190 mg/100 mL,OH?清除能力和ABTS +?清除能力对提取条件的变化敏感。考虑实际情况得到最佳提取工艺的提取时间为51 min,料液比为1:10.9(g/mL),纤维素酶添加量为质量比1.5‰,在此条件下,罗望子果肉多糖提取率为12.66%,原料利用率为88.24%,总酚提取率为4.79‰,总黄酮提取率为4.38‰,与理论预测值接近。该模型能较好预测罗望子果肉的浸提工艺,可以用于保健饮料加工。

关键词: 罗望子, 响应面, 熵权法, 抗氧化

Abstract:

The study was aimed to optimize the extraction process of tamarind pulp. The polysaccharide extraction rate, raw material utilization rate, total phenolics extraction rate and flavonoids extraction rate were used as the response value, and the entropy weight method was used to optimize the cellulase extraction process. The antioxidant activity of the extract during the extraction process was studied. The results showed that the tamarind extract had strong OH? scavenging ability, and both were more than 190 mg/100 mL. The OH? scavenging ability and ABTS free radical scavenging ability were sensitive to the changes of extraction conditions. Considering the actual situation, the optimal extraction process was 51 min, the ratio of material to liquid 1:10.9, and the amount of cellulase 1.5‰. Under this condition, the extraction rate of tamarind pulp polysaccharide was 12.66%, the yield was 88.24%, the total phenolics extraction rate was 4.79‰ and the total flavonoid, extraction rate was 4.38‰, which was close to the theoretical prediction. The model could well predict the extraction process of tamarind pulp, which could be used in health beverage processing.

Key words: Tamarindus, response surface, entropy weight method, antioxidant

中图分类号: 

  • TS255.44