百香果黄酮提取工艺优化及其抗氧化活性研究

采用响应面法优化从百香果果肉及果皮中超声辅助提取黄酮类化合物的提取工艺,并通过体外检测对羟自由基清除率及超氧自由基清除率,评价在最佳工艺条件下提取的黄酮类化合物的抗氧化活性。结果表明,百香果果肉黄酮化合物提取的最佳工艺为:料液比1:8 g/mL,超声时间51 min,乙醇体积分数70%;对于果皮的最佳工艺为:料液比1:47 g/mL,超声时间41 min,乙醇体积分数70%。在果肉及果皮各自的最佳提取工艺条件下,黄酮得率分别为1.04%和2.71%。当各自黄酮类化合物的浓度达到0.285 mg/mL时,其羟自由基的清除率分别达到51%和55%,超氧负离子的清除率分别到达51%和58%,表明百香果果肉及果皮中的黄酮化合物均具有较好的抗氧化活性。

Optimization of Extraction Process of Total Flavonoids from Passion Fruit and Its Antioxidant Activity

Response surface methodology was used to optimize the ultrasonic-assisted extraction process of flavonoids from passion fruit pulp and peel. The antioxidant activity of flavonoids extracted under the optimal process conditions was evaluated by detecting the scavenging rate of hydroxyl radical and superoxide anion. The results showed that the optimal extraction process of flavonoids from passion fruit pulp was as follows:Solid-liquid ratio 1:8 g/mL,ultrasonic time 51 min,and ethanol volume fraction 70%,and the best technology for pericarp is solid-liquid ratio 1:47 g/mL,ultrasonic time 41 min,ethanol volume fraction 70%. Under the optimum extraction conditions of pulp and peel,the yield of flavonoids was 1.04% and 2.71%,respectively. When the concentration of flavonoids reached 0.285 mg/mL,the scavenging rates of hydroxyl radical reached 51% and 55% respectively,and the clearance rate of superoxide anion reached 51% and 58% respectively,with indicated that flavonoids in the pulp and peel of passion fruit had good antioxidant activity.