正交设计优化米糠抗氧化肽的制备工艺

摘要

In order to obtain the proper process for preparing high antioxidant rice bran peptide , the influence of extraction temperature, extraction time, ethanol concentration, the ratio of liquid and material on the antioxidant activity of rice bran peptide were studied by orthogonal experiments. The results determined the best extraction approach, and the parameters were extraction temperature 50 ℃, extraction time 3 h, ethanol concentration 70%, liquid material ratio 20 (mL∶mg). Superoxide radical scavenging rate of rice bran peptide was 71.56%at the above condition.%为获得制备高抗氧化活性米糠肽的生产工艺，分别研究了提取温度、提取时间、乙醇体积分数、液料比四个提取工艺单因素参数对所得米糠肽抗氧化活性的影响，并以超氧阴离子自由基清除率为指标，通过对四个单因素设计正交试验优化出最佳提取条件为：提取温度为50℃，提取时间为3 h，乙醇体积分数为70%，液料比为20（mL∶mg），此工艺所得米糠肽的超氧阴离子自由基清除率为71.56%。