马永强,牛绩超,尤婷婷,遇世友,黎晨晨,王馨曼,牙韩琴,赵若冰

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

文章旨在采用超声辅助复合酶法优化叶黄素提取工艺并考察其抗氧化活性。优选黄玉米为原材料，主要选取酶添加量、酶解时间、酶解温度、液料比、超声时间进行单因素实验，考察其对黄玉米中叶黄素提取量的影响，并结合响应面法分析优化黄玉米中叶黄素的提取量，得出最佳工艺：酶添加量3.2%、酶解时间146 min、酶解温度50℃、液料比50∶1 (mL/g)、超声时间63 min,该条件下所得叶黄素提取量为(7 639.49±3.73)μg/g,与预测值7 641.64μg/g接近。体外抗氧化实验表明，黄玉米叶黄素对DPPH·、ABTS~+·、O_2~-·、·OH均具有较好的清除能力，IC_(50)值分别为0.022,0.124,1.447,1.374 mg/mL;同时具有较好的Fe~(3+)还原能力，浓度为1.4 mg/mL时，铁离子还原能力为1.806 mmol/L,为食品工业中叶黄素的生产加工及其功能性产品的开发提供了参考。

关键词(KeyWords)： 叶黄素;超声波;复合酶法;响应面优化;抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省应用技术研究与开发项目(GA20B301)

作者(Author): 马永强,牛绩超,尤婷婷,遇世友,黎晨晨,王馨曼,牙韩琴,赵若冰

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