| 超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析 |
| |
| 引用本文： | 陈晨,胡文忠,田沛源,姜爱丽.超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析[J].食品科学,2014,35(2):12-17. |
| |
| 作者姓名： | 陈晨 胡文忠 田沛源 姜爱丽 |
| |
| 作者单位： | 大连民族学院生命科学学院，生物化学工程国家民委-教育部重点实验室，
辽宁省食源性病原微生物快速检测与控制工程技术研究中心，辽宁 大连 116600 |
| |
| 基金项目： | “十二五”国家科技支撑计划项目(2012BAD38B05);国家自然科学基金面上项目(31172009);大连市科技计划项目(2012E13SF106);大连民族学院博士启动基金项目(0701-110014) |
| |
| 摘 要： | 采用超声辅助技术从香蕉皮中提取多酚类物质，利用响应曲面法建立多酚提取率与液料比、乙醇体积分 数、超声温度、超声时间之间的数学模型，确定香蕉皮多酚的适宜提取工艺参数；通过体外实验评价香蕉皮多酚的抗 氧化能力。结果表明：多酚提取率模型拟合度良好，超声辅助提取香蕉皮多酚的适宜工艺参数为液料比9∶1（mL/g）、 乙醇体积分数54%、超声温度53 ℃、超声时间43 min，在此条件下多酚提取率为2.931%，提取的香蕉皮多酚具 有较强的清除DPPH自由基、超氧阴离子自由基和羟自由基的能力，半抑制质量浓度分别为0.422 8、0.255 2 mg/mL 和0.243 9 mg/mL。
|
| 关 键 词： | 香蕉皮 多酚 超声辅助提取 响应曲面 抗氧化 |
| 收稿时间： | 2013-01-11 |
Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity |
| |
| CHEN Chen,HU Wen-zhong,TIAN Pei-yuan,JIANG Ai-li.Optimization of Ultrasound-Assisted Extraction of Polyphenols from Banana Peel and Their Antioxidant Capacity[J].Food Science,2014,35(2):12-17. |
| |
| Authors: | CHEN Chen HU Wen-zhong TIAN Pei-yuan JIANG Ai-li |
| |
| Affiliation: | Research Center of Engineering and Technology for Rapid Detection of Foodborne Microorganisms and Control, Key Laboratory of
Biochemical Engineering, The State Ethnic Affairs Commission, Ministry of Education, College of Life Science,
Dalian Nationalities University, Dalian 116600, China |
| |
| Abstract: | Response surface methodology (RSM) was employed to optimize liquid-to-material ratio, ethanol concentration,
ultrasound radiation time and temperature to obtain a high yield of polyphenols from banana peel by an ultrasonic-assisted
extraction technique. The antioxidant activities of polyphenols extracted from banana peel were evaluated by in vitro assays.
The results showed that the RSM model developed was able to describe the relationship between the factors (extraction
parameters) and the response variable (polyphenol yield). The optimized conditions were determined as follows: solventto-
solid ratio, 9:1 (mL/g); ethanol concentration, 54%; temperature, 53 ℃; and ultrasound radiation time, 43 min. Under
these conditions, the polyphenol yield obtained was 2.931%. The resulting extract exhibited significant 2,2-diphenyl-
1-picrylhydrazyl (DPPH), superoxide anion and hydroxyl radical scavenging activities, and the concentrations for 50%
inhibition (IC50) were 0.422 8, 0.255 2 and 0.243 9 mg/mL, respectively. |
| |
| Keywords: | banana peel polyphenol ultrasound assisted extraction response surface methodology antioxidant activity |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
