| 米智1，刘荔贞2，崔乃忠1，周围3，李淑萍1.超声辅助酶法提取亚麻籽饼多酚工艺优化
及其体外抗氧化活性研究[J].中国油脂,2026,51(8):.[MI Zhi1，LIU Lizhen2，CUI Naizhong1，ZHOU Wei3，LI Shuping1.Optimization of ultrasound-assisted enzymatic extraction of polyphenols from flaxseed cake and its antioxidant activity in vitro[J].China Oils and Fats,2026,51(8):.] |
| 超声辅助酶法提取亚麻籽饼多酚工艺优化
及其体外抗氧化活性研究 |
| Optimization of ultrasound-assisted enzymatic extraction of polyphenols from flaxseed cake and its antioxidant activity in vitro |
|
投稿时间：2025-07-08 修订日期：2026-05-06 录用日期：2025-09-08
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250323 |
| 中文关键词: 亚麻籽饼 超声 多酚 响应面法 抗氧化活性 |
| 英文关键词:flaxseed cake ultrasound polyphenols response surface methodology antioxidant activity |
| 基金项目:山西省高等学校科技创新计划（2021L387,2021L375）；大同市农业重点研发计划项目（2023016,2021053,2021054）；山西大同大学博士科研启动费（2014-B-13,2016-B-13） |
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| Author Name | Affiliation | | MI Zhi1，LIU Lizhen2，CUI Naizhong1，ZHOU Wei3，LI Shuping1 | 1.College of Agronomy and Life Sciences, Shanxi Datong University, Datong 037009, Shanxi, China
2.College of Chemistry and Chemical Engineering, Shanxi Datong University, Datong 037009, Shanxi,
China
3.College of Sericulture, Textile and Biomass Sciences, Southwest University,
Chongqing 400715, China |
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| 中文摘要: |
| 旨在为亚麻籽饼多酚等功能性成分的提取及高附加值综合利用提供依据，以亚麻籽饼为原料，经石油醚脱脂后，采用超声辅助酶法提取亚麻籽饼多酚，通过单因素实验和响应面实验优化亚麻籽饼多酚提取工艺，并测定了亚麻籽饼多酚的DPPH和ABTS+自由基清除率，以研究其体外抗氧化活性。结果表明：超声辅助酶法提取亚麻籽饼多酚最佳工艺条件为料液比1∶ 60、乙醇体积分数60%、超声时间60 min、复合酶（纤维素酶与果胶酶质量比2∶ 1）添加量1.0%（以脱脂亚麻籽饼粉质量计），该条件下亚麻籽饼多酚得率为2.01%；亚麻籽饼多酚清除DPPH和ABTS+自由基的半抑制浓度（IC50值）分别为0.242 mg/mL和0.161 mg/mL，VC的IC50值分别为0.005 mg/mL和0.040 mg/mL。综上，亚麻籽饼多酚具有一定的抗氧化活性，可以通过超声辅助酶法从亚麻籽饼中高效提取。 |
| 英文摘要: |
| In order to provide a basis for the extraction and high-value comprehensive utilization of functional components such as polyphenols from flaxseed cake, using flaxseed cake as the raw material, the defatted flaxseed meal was obtained after petroleum ether defatting, and then polyphenols were extracted by ultrasound-assisted enzymatic method. The extraction process was optimized through single-factor experiments and response surface methodology. Meanwhile, the DPPH and ABTS+ free radical scavenging rates of flaxseed cake polyphenols were determined to evaluate its in vitro antioxidant activity. The results showed that the optimal extraction conditions for extracting polyphenols from flaxseed meal by ultrasound-assisted enzymatic method were as follows: solid-liquid ratio 1∶ 60, ethanol volume fraction 60%, ultrasonic time 60 min, and compound enzymes (mass ratio of cellulase to pectinase 2∶ 1) dosage 1.0% (based on the mass of flaxseed meal). Under these optimal conditions, the yield of flaxseed cake polyphenols reached 2.01%. The IC50 values of flaxseed cake polyphenols for scavenging DPPH and ABTS+ free radicals were 0.242 mg/mL and 0.161 mg/mL, respectively, while those of vitamin C were 0.005 mg/mL and 0.040 mg/mL, respectively. In conclusion, flaxseed cake polyphenols possess certain antioxidant activity, and can be efficiently extracted from flaxseed cake by the ultrasound-assisted enzymatic method. |
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