蜂胶中有效成分的提取及其抗氧化性能的研究

研究了用乙醇提取蜂胶中有效成分的工艺条件，并对其进行了抗氧化性能的研究。经响应面优化的试验结果表明最佳提取条件为：乙醇浓度为94．51％，提取温度为34．44℃，提取时间为33．86h，料液比为1：15．91。抗氧化试验表明蜂胶的乙醇提取物(EEP)可有效的延缓油脂脂质过氧化反应，通过与维生素E和茶多酚进行比较，其抗氧化性能明显优于二者，表明蜂胶的乙醇提取物是一种很有潜力的天然、安全、高效的油脂抗氧化剂。     

蜂胶中有效成分的提取及其抗氧化性能的研究

研究了用乙醇提取蜂胶中有效成分的工艺条件，并对其进行了抗氧化性能的研究。经响应面优化的试验结果表明最佳提取条件为：乙醇浓度为94．51％，提取温度为34．44℃，提取时间为33．86h，料液比为1：15．91。抗氧化试验表明蜂胶的乙醇提取物(EEP)可有效地延缓油脂脂质过氧化反应，通过与维生素E和茶多酚进行比较，其抗氧化性能明显优于二者，表明蜂胶的乙醇提取物是一种很有潜力的天然、安全、高效的油脂抗氧化剂。     

蕨麻多糖提取及抗氧化活性研究

通过水提法探讨蕨麻多糖适宜的提取工艺,并研究其抗氧化活性。考察料液比、浸提温度、浸提时间对蕨麻多糖含量的影响,在单因素试验的基础上做L9(34)正交试验优化提取工艺参数。通过测定蕨麻多糖总抗氧化能力,清除DPPH、·OH、O2-·自由基的能力来评价其抗氧化活性。研究结果表明,蕨麻多糖适宜的提取工艺参数是:浸提温度90℃、浸提时间2 h、料液比1∶30。在此条件下蕨麻多糖含量为2.54%。蕨麻多糖具有较好的抗氧化能力,对DPPH、·OH、O2-·自由基的IC50分别为5.47,2.62,27.53 mg/mL。本研究结果为蕨麻开发利用奠定理论基础。     

柿叶黄酮类物质的乙醇提取工艺及其抗氧化性的研究

研究了用乙醇提取柿叶中黄酮类物质的工艺条件，并对其进行了抗氧化性能的初步探讨。通过正交试验得出了柿叶中黄酮类物质的提取工艺在提取时间为3h条件下的最佳参数组合为：乙醇浓度为80％，料液比为1：25，提取温度为85℃。抗氧化试验表明柿叶中黄酮类物质可有效地延缓油脂脂质过氧化反应，其抗氧化性明显优于Vc和茶多酚，表明黄酮类物质是一种很有潜力的天然、安全、高效的油脂抗氧化剂。     

超声辅助酶法提取咖啡果皮白藜芦醇工艺优化及其体外抗氧化活性

采取超声辅助酶法提取咖啡果皮白藜芦醇，结合单因素试验设计L9（34）正交试验优化咖啡果皮白藜芦醇提取工艺，并研究其体外抗氧化活性。结果显示咖啡果皮白藜芦醇最佳提取工艺条件为乙醇体积分数70%、料液比1∶60（g/mL）、超声时间20 min、超声温度45 ℃，此条件下咖啡果皮白藜芦醇提取率达0.856%。体外抗氧化试验表明，在试验浓度范围内，咖啡果皮乙醇提取物对·OH 的清除能力和总还原能力强于VC，表现出较强的抗氧化能力。     

仙人掌水溶性粗多糖提取及抗氧化性能研究

研究仙人掌水溶性粗多糖的提取工艺及抗氧化性能。采用单因素试验和L9（3^3）正交试验设计，考察提取温度、时间、料液比等因素对提取率的影响，并采用水杨酸法考察仙人掌粗多糖抗氧化性能。结果表明：温度是影响粗多糖提取的重要因素。优化工艺条件为：提取温度80℃，提取时间1h，固液比为1：60。抗氧化试验表明仙人掌粗多糖有较好的抗氧化活性。     

微波辅助法提取茯苓多糖及其抗氧化性的研究

研究了茯苓多糖的微波辅助法提取工艺及其抗氧化性能。采用单因素试验和正交试验设计,考察了水料比、提取时间、提取温度等因素对提取率的影响;采用水杨酸法考察茯苓多糖的抗氧化性能。结果表明,微波辅助法优化工艺条件为:提取温度95℃,水料比30:1,提取时间20min,提取2次。抗氧化试验表明茯苓多糖有较好的抗氧化活性。     

蜂胶提取物对菜籽油抗氧化性的研究

蜂胶富含黄酮,具有较好的抗氧化功能。采用微波辅助提取技术对蜂胶中的抗氧化物质进行了优化提取,研究了提取物在菜籽油中的抗氧化性能,并对其有效的抗氧化成分进行了分析和初步研究。研究结果表明,蜂胶提取物具有较好的抗氧化作用,其抗氧化性优于茶多酚,与VC相近。     

西柚皮多酚提取工艺优化及其抗氧化活性

以西柚皮为原料进行多酚的提取，并测定提取物的抗氧化活性。通过单因素试验结合正交试验对西柚皮多酚的超声辅助提取工艺进行优化，利用铁离子还原/抗氧化能力法测定提取物总抗氧化能力，用邻二氮菲法测定羟基自由基清除能力。研究结果表明，西柚皮中多酚的最佳提取工艺条件为提取时间60 min、提取温度60℃、乙醇体积分数40%、料液比1∶50(g/mL)，该条件下西柚皮多酚提取率为（19.70±0.12）mg/g。抗氧化试验结果表明，西柚皮多酚总抗氧化能力为（0.86±0.02）μmol/L，羟基自由基清除率为（20.34±0.30）%。     

提取条件对榛子壳提取物抗氧化活性的影响

该试验研究了提取条件对榛子壳提取物抗氧化活性的影响,利用响应面法优化了榛子壳抗氧化物的提取条件.研究结果表明,榛子壳提取物具有抗氧化活性,其中榛子壳氢氧化钠溶液提取物的总抗氧化性比抗坏血酸的总抗氧化能力好,是其1.83倍.响应面分析法优化结果表明,榛子壳抗氧化物的最佳提取工艺条件为氢氧化钠浓度2.4％,料液比1:36,提取时间2.3h,提取温度63℃,在此条件下榛子壳提取物的总抗氧化活性为0.931.     

蕨麻对面包制品品质特性的影响

主要研究面粉中添加1％～9％的蕨麻粉对面团粉质特性以及面包品质的影响。结果表明．随着蕨麻粉添加量的增加,面团的吸水率逐渐增高,面团的形成时间和稳定时间延长,弱化度降低;随着蕨麻粉添加比例的增加,面包硬度增加,面包的感官评分总体上呈现降低趋势,但是当蕨麻添加量大于5％时,面包体积急剧减少,面包纹理结构变差,质地和口感都明显下降,因此,蕨麻粉在面包粉中的合理添加比例为5％。     

Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds

The effects of microwave-assisted extraction (MAE) on the qualitative and quantitative composition of extracted bioactive phytochemicals are strongly dependent on specific operational conditions. The impact of temperature, extraction time, and solvent dielectric properties on the MAE of antioxidant compounds from goji berry is hereby reported and discussed. Results were evaluated in terms of antioxidant capacity (ascertained by ABTS and ORAC assays), complemented with quantification of total phenolics content (TPC), and characterization of extracts through HPLC. Furthermore, the effect of storage temperature was also studied.Results revealed that temperature and solvent properties exert a significant effect on TPC and ORAC assays, whereas irradiation time plays a key role in the preparation of extracts to be evaluated through ABTS. The effect of solvent properties is tentatively explained considering the dielectric properties of methanol and water, whereas the observed effect of temperature could be explained by its influence on the solubility of phenolic compounds.Industrial RelevanceA careful selection of operational conditions during MAE, designed for a specific antioxidant assay, allows an increase in the bioactivity of the resultant extracts, which may become important in terms of industrial applications.     

蕨麻蛋白的提取与功能特性的研究

利用碱溶酸沉法和盐析法提取蕨麻蛋白,分析了蕨麻蛋白的氨基酸种类、含量以及保水性、吸油性、起泡性、乳化性、凝胶形成性等功能特性。结果表明,盐析法提取蕨麻蛋白得率高于碱溶酸沉法;蕨麻蛋白中精氨酸的含量显著高于其蛋白中其他种类氨基酸的含量,占氨基酸总量的21.4%;在不同pH的环境中,蕨麻蛋白的保水性差异较大;蕨麻蛋白的吸油性随着温度的降低而略有升高;随着蛋白浓度的增大,蕨麻蛋白的起泡性能和泡沫稳定性均明显升高;浓度高的蛋白质溶液具有较高的乳化能力。     

马齿苋不同溶剂提取物的抗氧化活性

研究马齿苋不同溶剂提取物的抗氧化能力。以水、70%甲醇、70%乙醇和70%丙酮为提取溶剂,通过清除DPPH·、ABTS^+、·OH及FRAP法评价马齿苋不同溶剂提取物的抗氧化作用,并测定提取物的总多酚、总黄酮含量。结果表明,马齿苋不同溶剂提取物在4种抗氧化评价体系中均表现出一定的抗氧化活性, 70%丙酮提取物抗氧化活性最强,总多酚含量最高。70%丙酮可作为马齿苋抗氧化活性成分提取的优选溶剂,而总多酚含量可作为马齿苋抗氧化提取物的质量评价指标。     

The application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary

The effects of independent variables (ethanol:water ratio, temperature and time) on the extraction yield and antioxidant properties of phenolic extracts from lemon grass, galangal, holy basil and rosemary were studied. The extraction solvent ratio of ethanol to water was found to have a significant (P < 0.05) influence on extraction yield, reducing power and total phenolic content, but not on the antioxidant activity of all herb and spice samples, while extraction temperature had only minor effects. Extraction time had a significant (P < 0.05) effect only on the reducing power of holy basil extracts. The optimum extraction conditions, i.e. extraction solvent ratio of ethanol to water, extraction temperature and extraction time for maximum total phenolic content, were 3:1 at 25 °C for 30 min for lemon grass, 3:1 at 75 °C for 90 min for galangal and holy basil and 3:1 at 75 °C for 30 min for rosemary.     

Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate

The purpose of this study was to evaluate the total phenolic extracts and antioxidant activity and anthocyanins of varieties of the investigated plants. These plants include oregano, thyme, terebinth, and pomegranate. The optimum extraction conditions including temperature and solvent of the extraction process itself were investigated. Total phenolic and anthocyanin extracts were examined according to Folin-Ciocalteu assay and Rabino and Mancinelli method, respectively. The effect of different extracting solvents and temperatures on extracts of phenolic compounds and anthocyanins were studied. Plant samples were evaluated for their antioxidant chemical activity by 2, 2-diphenyl-1-picrylhydrazl assay, to determine their potential as a source of natural antioxidant. Results showed that all tested plants exhibited appreciable amounts of phenolic compounds. The methanolic extract (60 °C) of sour pomegranate peel contained the highest phenolic extract (4952.4 mg/100 g of dry weight). Terebinth green seed had the lowest phenolic extract (599.4 mg/100 g of dry weight). Anthocyanins ranged between 3.5 (terebinth red seed) and 0.2 mg/100 g of dry material (thyme). Significant effect of different extracting solvents and temperatures on total phenolics and anthocyanin extracts were found. The methanol and 60 °C of extraction conditions found to be the best for extracting phenolic compounds. The distilled water and 60 °C extraction conditions found to be the best for extracting anthocyanin.     

Optimization of Phenolic Content,Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z.

The optimum extraction conditions of phenolic compounds from ginger were evaluated with respect to antioxidant activity and angiotensin converting enzyme and α-glucosidase inhibitory activities. Free phenolics were extracted under conditions that varied according to extraction time, temperature, and solvent type (water, acetone, and methanol). Acid and base hydrolysis reactions were used to obtain bound phenolic compounds from ginger. The results showed that the type of solvent used and the temperature and time of extraction needed for maximal total phenolic content, antioxidant activity, and angiotensin converting enzyme inhibitory activity differed greatly from solvent conditions and showed the greatest α-glucosidase inhibitory activity. The predominant free phenolics in the methanol extracts included diosmin, thymol, and carvacrol, which varied greatly according to solvent extraction conditions (i.e., time and temperature). Diosmin was the predominant bound phenolic compound of the methanol extracts. The present study findings indicate that differing solvent extraction protocols involving extraction time and temperature for ginger need to be explored to generate specific optimal bioactivities of the extracts, which are related to the pattern of predominant phenolics in those extracts.     

余甘子中水解性单宁的提取及其功效研究

采用水浴法提取余甘子中低分子水解单宁,比较了乙醇浓度、料液比、提取温度、提取时间对单宁提取率的影响,并通过正交试验对余甘子中单宁的提取工艺进行了优化,同时对提取物的抗氧化性做了研究。结果表明,提取余甘子水解单宁的最优工艺参数为:乙醇浓度60%、料液比1:30、提取温度85℃、提取时间1.5h,此条件下余甘子单宁的提取率为8.84%。余甘子中低分子水解单宁具有较强的抗氧化活性,是一种极具潜力的抗氧化剂。     

Rapid screening of antioxidant activity of sage (Salvia officinalis L.) extracts obtained by supercritical carbon dioxide at different extraction conditions.

Sage herb (Salvia officinalis L.) was extracted at supercritical fluid extraction (SFE) conditions with carbon dioxide at different parameters and the extracts tested on their antioxidant activity (AA). SFE of sage herb at 35 MPa pressure was found to be an effective method to obtain pure extracts. The yields of the extracts were substantially increased by using 1% of entrainer solvent ethanol. The fractionation of sage extract was a complex procedure in terms of extract distribution between separators operating at various pressure and temperature conditions. It was also proved by testing the AA of the extracts in rapeseed oil. The effect of the extracts on the rapeseed oil weight gain varied in a wide range (from 'very low' to 'high') depending on the fractionation conditions. Preliminary results showed that to obtain more effective antioxidant fractions separation steps should be started at 10 MPa lower pressure than that used for the extraction.     

Functional characterization of pressurized liquid extracts of Spirulina platensis

Three different parameters (temperature, solvent, and extraction time) were studied regarding to pressure liquid extraction (PLE) of antioxidant and antimicrobial compounds from Spirulina platensis. Two different antioxidant methods, β-carotene bleaching method and DPPH^• (2,2-Diphenyl-1-picrylhydrazyl hydrate) free radical scavenging assay, were used to determine the optimal PLE conditions for antioxidants extraction. The selected conditions were as follows: extraction temperature equal to 115 °C, extraction time equal to 15 min and ethanol as extracting solvent. The main antioxidant compounds found in this extract were identified as zeaxanthin, a myxoxanthophyll-like compound and very polar phenolic compounds. Moreover, antimicrobial activity of different PLE fractions was tested against Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 11775, Candida albicans ATCC 60193, and Aspergillus niger ATCC 16404. Data obtained showed the hexane and petroleum ether extracts were slightly more active than ethanolic extracts. As for water extracts, none of them were active against the microorganisms tested. Data indicated that both 115 and 170 °C were the best extraction temperatures conditions in order to optimize the extraction of antimicrobial compounds, whereas 9 min was the optimal extraction time. Besides, C. albicans was the most sensitive microorganism to all Spirulina PLE extracts.