微波辅助提取山竹壳中的总黄酮及其体外抗氧化活性研究
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摘要
采用微波辅助提取山竹壳中的总黄酮类化合物,测定其体外抗氧化活性。考察乙醇体积分数、液料比、微波功率、微波提取时间对总黄酮提取率的影响,并采用四因素四水平正交试验,确定总黄酮的最佳提取工艺条件。结果表明,最佳提取工艺为:乙醇体积分数75%,液料比35∶1(mL/g),微波功率300 W,微波提取时间3 min,此时总黄酮的提取率为12.02 mg/g。试验得出,该提取物对超氧阴离子自由基去除率最高达到72.34%、DPPH自由基去除率最高为68.52%,该提取物具有较好的体外抗氧化效果。
Flavonoids were extracted from the Mangosteen with the microwave-assisted and its antioxidant activity was investigated. The experimental parameters,such as the volume fraction of C2 H5 OH,solid-liquid ratio,microwave extraction power,microwave extraction time and so on,could influence the extraction. The optimal experiment conditions were obtained by means of orthogonal test with four factors and four levels.According to the experiment results,it could be concluded that the optimal extraction conditions were as follows:75 % of ethanol,solid-liquid ratio of 35 ∶ 1(mL/g),microwave extraction power 300 W,microwave extraction time 3 min. Under the best conditions,the extraction rate of flavonoids was 12.02 mg/g. The results showed that the extract was significant to DPPH free radical was 68.52 % and superoxide anion radical scavenging was 72.34 %,which proved that the extract had good antioxidant capacity in vitro.
Flavonoids were extracted from the Mangosteen with the microwave-assisted and its antioxidant activity was investigated. The experimental parameters,such as the volume fraction of C2 H5 OH,solid-liquid ratio,microwave extraction power,microwave extraction time and so on,could influence the extraction. The optimal experiment conditions were obtained by means of orthogonal test with four factors and four levels.According to the experiment results,it could be concluded that the optimal extraction conditions were as follows:75 % of ethanol,solid-liquid ratio of 35 ∶ 1(mL/g),microwave extraction power 300 W,microwave extraction time 3 min. Under the best conditions,the extraction rate of flavonoids was 12.02 mg/g. The results showed that the extract was significant to DPPH free radical was 68.52 % and superoxide anion radical scavenging was 72.34 %,which proved that the extract had good antioxidant capacity in vitro.
引文
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[2]崔鹏,贾增杰,李瑞杰.响应面试验优化诺丽果黄酮微波辅助提取工艺[J].中国酿造,2018(1):165-169
[3]徐春明,李婷,王英英,等.微波辅助双水相提取苦荞麦粉中总黄酮类化合物[J].食品科学技术学报,2014,32(6):36-41
[4]付艳丽,高云涛,李竞春,等.星点设计-响应面法优化傣药竹叶兰总黄酮超声-双水相提取工艺[J].中成药,2010,32(12):2059-2063
[5]李涛,张雷,高文君,等.大孔树脂吸附法处理香料废水的研究[J].山东化工,2011,40(5):7-10
[6]冯爱娟,吴酬飞,叶茂,等.大孔树脂吸附法分离纯化竹叶总黄酮研究[J].广东农业科学,2015,42(19):89-94
[7]姜仁禹,孙秀梅,张兆旺,等.黄芩半仿生提取法工艺条件的优选[J].世界中西医结合杂志,2011,6(3):230-233
[8]王秋红,赵珊,王鹏程,等.半仿生提取法在中药提取中的应用[J].中国试验方剂学杂志,2016,22(18):187-191
[9]吴海清,甄润英,何新益,等.萝卜叶总黄酮的超声波辅助提取工艺及抗氧化活性研究[J].天津农学院学报,2017,24(2):63-66,71
[10]巫宝霞,杨桂珍,温智幸,等.超声-微波提取蛤蒌中总黄酮类化合物的工艺及成分初鉴[J].保鲜与加工,2016,16(5):67-73
[11]李娜,鲁晓翔.微波提取红花总黄酮类化合物的研究[J].中国酿造,2010,29(7):105-109
[12]张梦军,金建锋,李伯玉,等.微波辅助提取甘草总黄酮的研究[J].中成药,2002,24(5):12-14
[13]崔鹏,陈志冉,史雷革.微波提取无花果叶中的总黄酮及其体外抗氧化活性研究[J].食品研究与开发,2018,39(1):41-45
[14]廉琪,郑学芳,彭友舜,等.微波辅助提取芦笋粉中总黄酮的研究[J].中国酿造,2011,30(12):85-87
[15]崔鹏,李思楠,王嘉龙,等.诺丽果中黄酮类成分的提取工艺研究[J].食品研究与开发,2017,38(22):61-64
[16]林海禄,彭雪娇,罗明标,等.微波辅助提取八角茴香中莽草酸的工艺研究[J].食品工业科技,2007(3):137-138,142
[17]黄菊,何伟平,董黎明,等.微波辅助提取石榴皮总黄酮及抗氧化活性研究[J].保鲜与加工,2016,16(6):92-97
[18]孙建华,陈健,闫静.DPPH法测定人参四君子汤与党参四君子汤及其不同组分清除自由基的能力[J].分子科学学报(中、英文),2014,30(1):85-88
[19]刘丹丹,郑旭煦,殷钟意,等.响应面法优化超声提取牡丹籽壳低聚茋类化合物的工艺研究[J].中国油脂,2017,42(12):108-112
[20]武娇,任祎,孙希平,等.微波辅助提取燕麦总酚及其抗氧化能力评价[J].中国农学通报,2015,31(7):229-234
[21]陈艳,姚宏,李少光,等.蒲葵子多糖含量测定及其抗氧化活性研究[J].福建医科大学学报,2011,45(3):164-167
[22]王彦平,汤高奇,孙瑞林,等.微波辅助提取葡萄皮渣总黄酮及其抗氧化性研究[J].食品研究与开发,2017,38(2):51-55