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绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性
引用本文:朱文学,焦昆鹏,罗 磊,白喜婷,马丽苹,翟浩宇,李玉慧.绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性[J].食品科学,2015,36(16):12-17.
作者姓名:朱文学  焦昆鹏  罗 磊  白喜婷  马丽苹  翟浩宇  李玉慧
作者单位:河南科技大学食品与生物工程学院,河南 洛阳 471023
基金项目:国家自然科学基金面上项目(31171723)
摘    要:对绿豆皮黄酮的超声波辅助水提工艺及其体外抗氧化活性进行研究。在单因素试验的基础上,以超声提取时间、超声功率、超声温度和液料比为自变量,以绿豆皮黄酮提取量为响应值,采用四因素五水平的中心组合试验设计进行响应面回归分析。通过分析各因素的显著性和交互作用,优化得到绿豆皮黄酮的超声波辅助水提最佳工艺条件为:超声功率419 W(实际采用400 W)、超声温度70℃、超声时间75 min、液料比45∶1(m L/g),在此条件下绿豆皮总黄酮提取量可达(10.18±0.03)mg/g。在对绿豆皮水提黄酮的体外抗氧化活性研究中,发现经HPD100大孔吸附树脂初步纯化的绿豆皮水提黄酮对1,1-二苯基-2-三硝基苯肼自由基的清除能力和VC相当,而其对羟自由基清除能力低于VC,绿豆皮水提黄酮对2种自由基清除的IC50分别为6.57μg/m L和54.21μg/m L,VC的IC50值分别为6.12μg/m L和16.58μg/m L。

关 键 词:绿豆皮  超声辅助提取  黄酮  抗氧化  

Optimization of Ultrasonic-Assisted Extraction and Antioxidative Activities of Total Flavonoids from Mung Bean (Phaseolus radiatus) Hull
ZHU Wenxue,JIAO Kunpeng,LUO Lei,BAI Xiting,MA Liping,ZHAI Haoyu,LI Yuhui.Optimization of Ultrasonic-Assisted Extraction and Antioxidative Activities of Total Flavonoids from Mung Bean (Phaseolus radiatus) Hull[J].Food Science,2015,36(16):12-17.
Authors:ZHU Wenxue  JIAO Kunpeng  LUO Lei  BAI Xiting  MA Liping  ZHAI Haoyu  LI Yuhui
Affiliation:College of Food and Bioengineering, Hennan University of Science and Technology, Luoyang 471023, China
Abstract:The ultrasonic-assisted extraction of total flavonoids from mung bean (Phaseolus radiates) hull using deionized
water as the extraction solvent was optimized by response surface analysis, and the antioxidant capacity of total flavonoids
purified with macroporous adsorption resin was studied. On the basis of single factor experiments, a central composite design
involving four crucial variables including ultrasonic extraction time, ultrasonic power, temperature and liquid-to-solid ratio
was developed to evaluate the significance of the four variables and their interactive effects on the extraction yield of total
flavonoids. Results showed that the optimal extraction parameters were as follows: ultrasound power, 419 W; temperature,
70 ℃; ultr asound time, 75 min; and liquid-to-solid ratio, 45:1 (mL/g). leading to the maximum extraction yield of of (10.18 ±
0.03) mg/g. In vitro antioxidant assay, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical scavenging activity of total
flavonoids from mung bean hull was close to that of vitamin C, while the hydroxyl radical scavenging activity was lower
than that of vitamin C. IC50 of total flavonoids from mung bean hull against the above two free radicals were 6.57 and
54.21 μg/mL respectively, compared to 6.12 and 16.58 μg/mL for vitamin C, respectively.
Keywords:mung bean (Phaseolus radiates) hull  ultrasonic-assisted extraction  flavonoid  antioxidant activity  
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