腰果叶多酚超声波辅助提取工艺及其抗氧化能力测定

以腰果叶为原料,采用超声波辅助手段对腰果叶多酚进行提取。在单因素试验基础上,通过响应面法优化腰果叶多酚提取工艺条件。1.0 g腰果叶粉末,所得到最优提取工艺条件为:丙酮体积分数60%、提取温度60℃、提取时间90 min,实测得率为10.29%,接近预测值10.33%。通过腰果叶多酚提取物对DPPH自由基清除能力,ABTS+自由基清除能力,铁离子还原能力,得出腰果叶多酚提取物具有抗氧化能力,相同浓度下腰果叶多酚提取物抗氧化性高于天然抗氧化剂VC。

Ultrasonic Assisted Extraction Cashew Leaves Polyphenol Process and Determination of Antioxidant Capacity

Taking the cashew leaves as the research object,the polyphenol was extracted by ultrasonic assisted means.Based on the single factor experiment,the process conditions of polyphenol extraction from cashew leaves were optimized by response surface methodology.The optimal extraction conditions were as follows:the concentration of acetone solution 60%,extraction temperature 60℃and ultrasonic time 90 min when cashew leaves were 1.0 g.The measured yield was 10.29%,close to the predicted value of 10.33%.Through the DPPH free radical scavenging ability,ABTS+radical scavenging ability and iron ion reducing power of the polyphenol extract of cashew leaves,it was concluded that the polyphenol extract of cashew leaves had antioxidant capacity.The antioxidant activity of cashew polyphenol extract was higher than natural antioxidant VC at the same concentration.