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荷叶多糖的提取工艺优化及其在面包中的应用研究
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Abstract:
以多糖得率为指标，采用响应面法优化酶法辅助热水提取荷叶多糖的工艺条件，并测定荷叶多糖的抗氧化活性。在单因素实验中的最优条件为：pH 6.5，提取温度50℃，液料比30:1 (mL/g)，复合酶添加量0.6%，提取时间80 min；在响应面实验中，确定最佳联合提取工艺为：pH 6.8、液料比24:1 (mL/g)、复合酶用量0.63%，该条件下荷叶多糖得率最高，为3.70%。同时考察了该多糖的自由基清除效能及其在面包中的抗氧化表现，发现其DPPH (2,2-diphenyl-1-picrylhydrazyl radical)自由基清除率达到了69.16%，这表明荷叶多糖具有优异的抗氧化活性。研究结果为未来荷叶中有效组分的提取、抗氧化性能研究和产品开发提供了理论依据。
Using polysaccharide yield as the evaluation index, response surface methodology was employed to optimize the enzyme-assisted hot water extraction process of lotus leaf polysaccharides. The antioxidant activity of LLPs was subsequently determined. Considering factors such as time, energy consumption, and extraction yield, the single-factor experiments identified optimal conditions as follows: pH 6.5, extraction temperature 50？C, liquid-to-material ratio 30:1 (mL/g), complex enzyme dosage 0.6%, and extraction time 80 min. Through RSM optimization, the ideal combined extraction parameters were established as pH 6.8, liquid-to-material ratio 24:1 (mL/g), and complex enzyme dosage 0.63%. Under these conditions, the maximum theoretical LLP yield reached 3.70%. The study further investigated the free radical scavenging capacity and antioxidant performance of LLPs in bread. The DPPH (2,2-diphenyl-1-picrylhydrazyl radical) scavenging rate reached 69.16%, demonstrating excellent antioxidant activity. These findings provide a theoretical foundation for future extraction of bioactive components from lotus leaves, research on their antioxidant properties, and product development.
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