Study on microwave-assisted enzymatic extraction of soluble dietary fiber from tea and wine lees and its antioxidant properties
LU Cui-wen
OU Ping
YE You-ming
HE Xiao-yan
YANG Dong-mei
Abstract：The aim of this experiment was to study the optimal extraction process,antioxidant properties and NO2-adsorption capacity of soluble dietary fiber(SDF)from tea wine lees.Microwave assisted enzyme method was used to extract SDF from tea wine lees.The optimal parameters were obtained by single factor test and orthogonal optimization test,and the antioxidant capacity and adsorption ability of SDF for NO2-are tested.The results showed that under the conditions of 0.016 g enzyme dosage,20 min microwave time,15 mL/g liquid-solid ratio and 50 ℃,the extraction rate of SDF reached 56.06％.The maximum scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)and the maximum scavenging rate of hydroxyl free radical were 81.21％and 62.88％,respectively.Under the conditions of 38 ℃,acidic(pH=2)and neutral(pH=7)conditions,the adsorption rates of NO2-by SDF reached 96.00％and 15.17％,respectively.The results show that SDF extraction technology of tea and wine lees was feasible,SDF has strong antioxidant function and strong ability to adsorb NO2-under acidic conditions.
Keywords：tea and wine leesmicrowave assisted enzyme methodsoluble dietary fiberantioxidant
Publication Date：2024-10-31
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 75-79 )