ZHAO Pei, ZHAO Ning, HE Jia-yang, FAN Qiao-ning, HE Meng-fei, CHEN Jia-hui, JIN Xiao-yan, TIAN Cheng-rui. Optimization extraction process of barley peptides and determination of antioxidant activity[J]. Science and Technology of Food Industry, 2014, (15): 215-219. DOI: 10.13386/j.issn1002-0306.2014.15.038
Citation: ZHAO Pei, ZHAO Ning, HE Jia-yang, FAN Qiao-ning, HE Meng-fei, CHEN Jia-hui, JIN Xiao-yan, TIAN Cheng-rui. Optimization extraction process of barley peptides and determination of antioxidant activity[J]. Science and Technology of Food Industry, 2014, (15): 215-219. DOI: 10.13386/j.issn1002-0306.2014.15.038

Optimization extraction process of barley peptides and determination of antioxidant activity

  • Extraction technology and antioxidant activity on barley peptides were studied with Gan4 Hordeum agriocrithon as raw material. Based on quadratic regression rotation combination design, the optimal process parameters were obtained as the following: ratio of solvent to material 32 ∶ 1 ( mL /g) , extraction time 69 min, extraction temperature 34 ℃.The barley peptide yield was 13.1094 mg /g under the optimum condition and relative error of the yield was only 1.42% compared with theoretical value 13.2988 mg /g.At the same time, the antioxidant activity of the extraction was evaluated by spectrophotometry with the ABTS·, DPPH· free radical and iron reducing power systems.The test results showed that the natural barley peptide had some antioxidant activity.
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