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特纳草黄酮超声强化提取工艺的响应面法优化及其抗氧化性
引用本文:谭春远,阎杰,黄惠敏,周志坚,邬子君.特纳草黄酮超声强化提取工艺的响应面法优化及其抗氧化性[J].食品工业科技,2021,42(16):191-198.
作者姓名:谭春远  阎杰  黄惠敏  周志坚  邬子君
作者单位:1.仲恺农业工程学院轻工食品学院,广东广州 5102252.仲恺农业工程学院化学化工学院,广东广州 510225
基金项目:广东省科技计划项目(2015B020215012)
摘    要:本研究为了确定特纳草黄酮的最佳提取工艺条件,以黄酮提取率为指标,通过试验考察超声时间、超声温度、超声功率、料液比等因素对特纳草黄酮提取率的影响。通过响应面试验,建立了回归数学模型并进行了方差分析,确定了提取特纳草黄酮的最佳条件。同时,以DPPH自由基和ABTS自由基清除率以及还原力为指标,评价特纳草黄酮粗提物的抗氧化性。结果表明,最佳提取工艺条件为超声时间42 min、温度70 ℃、超声功率320 W、乙醇体积分数82%,该条件下特纳草黄酮提取率达到94.4%。试验表明,特纳草黄酮清除DPPH自由基和ABTS自由基的IC50值分别为0.0283、0.0272 mg/mL,还原力比VC强。此优化工艺可行,特纳草黄酮具有良好的抗氧化性。

关 键 词:特纳草    黄酮    超声强化提取    提取率    响应面法    抗氧化性
收稿时间:2020-12-07

Optimization of Ultrasonic-assisted Extraction Process of Flavonoids from Damiana by Response Surface Methodology and Its Antioxidant Activity
TAN Chunyuan,YAN Jie,HUANG Huimin,ZHOU Zhijian,WU Zijun.Optimization of Ultrasonic-assisted Extraction Process of Flavonoids from Damiana by Response Surface Methodology and Its Antioxidant Activity[J].Science and Technology of Food Industry,2021,42(16):191-198.
Authors:TAN Chunyuan  YAN Jie  HUANG Huimin  ZHOU Zhijian  WU Zijun
Affiliation:1.Zhongkai University of Agriculture and Engineering, College of Light Industry and Food Science, Guangzhou 510225, China2.Zhongkai University of Agriculture and Engineering, College of Chemistry and Chemical Engineering, Guangzhou 510225, China
Abstract:The purpose of this study was to determine the optimal extraction process conditions for flavonoids from damiana. Taking the extraction rate of flavonoids as an indicator, the effects of factors such as ultrasonic time, temperature, ultrasonic power, and material-to-liquid ratio on the extraction rate of damiana flavonoids were investigated through experiments. Through response surface tests, a regression mathematical model was established and variance analysis was performed to determine the best conditions for extracting turner grass flavonoids. At the same time, the scavenging rate of DPPH free radicals and ABTS free radicals and reducing power were used as indicators to evaluate the antioxidant activity of the crude extract of damiana flavonoids. The results showed that the optimal extraction process conditions were ultrasound time 42 min, temperature 70 ℃, ultrasound power 320 W, and ethanol volume fraction 82%. Under these conditions, the extraction rate of damiana flavonoids reached 94.4%. Tests showed that the IC50 values of flavonoids of damiana in scavenging DPPH free radicals and ABTS free radicals were 0.0283 and 0.0272 mg/mL, respectively. The reducing force were stronger than VC. This optimized process is feasible, and flavonoids from damiana have good antioxidant properties.
Keywords:
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