燕麦麸皮皂苷超声辅助提取工艺优化及其 抗氧化活性研究

Optimization of ultrasound-assisted extraction of saponins from oat bran and their antioxidant capacity

中文关键词:  燕麦麸皮  皂苷  超声辅助提取  响应面处理  抗氧化

英文关键词:oat bran  saponins  ultrasonic-assisted extraction  response surface design  antioxidant

中文摘要:

      目的 优化燕麦麸皮皂苷超声辅助提取工艺并研究其体外抗氧化能力。方法 在单因素试验的基础上,利用响应面分析法考察乙醇的体积分数、超声功率、超声时间、浸提温度、浸提时间对皂苷提取得率的影响,得出最佳的提取条件, 并对DPPH、羟自由基、ABTS和超氧阴离子自由基清除能力进行分析。结果 最佳工艺条件为: 乙醇体积分数90%、超声功率284 W, 超声时间11 min、浸提温度70 ℃、浸提时间180 min, 提取得率为(3.17±0.1) g/100 g。燕麦麸皮皂苷清除DPPH、羟自由基、ABTS和超氧阴离子自由基的能力随浓度的增加呈递增趋势。在1.0~5.0 mg/mL的范围内, 最高清除率分别为: 25.94%、85.07%、61.72%、22.60%。结论 该工艺简单、合理、耗能低, 燕麦皂苷的提取率高且具有一定的抗氧化能力, 为其综合利用奠定了基础。

英文摘要:

      Objective To optimize the ultrasonic-assisted extraction technology of oat bran saponins, and study their in vitro antioxidant capacity. Methods On the basis of single factor experiment, response surface methodology was used to analyze the effects of ethanol concentration, ultrasonic power, ultrasonic time, extraction temperature, and extraction time on saponins extraction yield, thus obtaining the best extraction conditions. The antioxidant activity of extracts was evaluated by the DPPH, hydroxyl free radical, ABTS and super-oxide anion free radical oxidation resistance. Results The optimal extraction conditions were as follows: ethanol concentration was 90%, ultrasonic power was 284 W, ultrasonic time was 11 min, the extraction temperature was 70 ℃, and the extraction time was 180 min. Under these conditions, the extraction yield of saponins was (3.17±0.1)%. In addition, it concluded that the oat bran saponins had certain scavenging capacity of DPPH, hydroxyl free radical, ABTS and super-oxide anion free radical. Furthermore, the scavenging capacity increased with the concentration progressively. In the experimental range (1.0~5.0 mg/mL), the highest removal rates were 25.94%, 85.07%, 61.72%, and 22.60%, respectively. Conclusion The process was simple, reasonable and lower energy consumption, and it laid the foundation for the comprehensive utilization of oat bran saponins.