黄桂丽,吴牧容,马佳佳,隋思瑶,孙灵湘,王毓宁.枇杷幼果总黄酮提取工艺优化及其抗氧化活性分析[J].食品安全质量检测学报,2020,11(10):3112-3118
枇杷幼果总黄酮提取工艺优化及其抗氧化活性分析
Optimization of extraction process of total flavonoids from young loquat fruit and analysis of its antioxidant activity
投稿时间:2020-03-21  修订日期:2020-05-18
DOI:
中文关键词:  枇杷幼果  总黄酮  响应面法  抗氧化活性
英文关键词:young loquat fruit  total flavonoids  response surface methodology  antioxidant activity
基金项目:苏州市农业科学院资助项目(KJ (18) 101)、苏州市科技计划项目(SNG201909)、江苏省农业科技自主创新资金项目(CX(17)3029)
作者单位
黄桂丽 苏州市农业科学院 
吴牧容 苏州市农业科学院 
马佳佳 苏州市农业科学院 
隋思瑶 苏州市农业科学院 
孙灵湘 苏州市农业科学院 
王毓宁 苏州市农业科学院 
AuthorInstitution
HUANG Gui-Li Suzhou Academy of Agricultural Sciences 
WU Mu-Rong Suzhou Academy of Agricultural Sciences 
MA Jia-Jia Suzhou Academy of Agricultural Sciences 
SUI Si-Yao Suzhou Academy of Agricultural Sciences 
SUN Ling-Xiang Suzhou Academy of Agricultural Sciences 
WANG Yu-Ning Suzhou Academy of Agricultural Sciences 
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中文摘要:
      目的 采用响应面法优化枇杷幼果总黄酮提取工艺, 并考察其抗氧化活性。方法 以总黄酮含量作为评价指标, 以料液比、乙醇浓度、提取温度、提取时间为考察因素, 采用单因素实验与响应面分析相结合的方法, 探索最佳提取工艺, 并采用总抗氧化能力检测试剂盒(total antioxidant capacity assay kit, ABTS)、1,1-二苯基-2-三硝基苯肼(1-diphenyl-2-picrylhydrazyl, DPPH)和亚铁还原能力实验(fluorescence recovery after photobleaching, FRAP)法分析其抗氧化活性。结果 枇杷幼果总黄酮的最佳提取工艺为: 液料比为1:64 (g:mL), 乙醇浓度为49%, 提取温度为65 ℃, 提取时间为20 min。在此条件下, 枇杷幼果总黄酮的实际得率为76.038 mg/g, 与预测得率75.046 mg/g接近。提取的枇杷幼果总黄酮经AB-8大孔树脂纯化, 其抗氧化活性明显高于维生素C(VC)。结论 响应面法提取枇杷幼果总黄酮工艺可行, 且提取物具有很好的抗氧化活性。
英文摘要:
      Objective To optimize the extraction conditions of flavonoids from young loquat fruit by using response surface methodology (RSM), and study the antioxidant activity of extract. Methods With the total flavonoids content as the indicator of extraction quality, and the solid-liquid ratio, ethanol concentration, extraction temperature and extraction time as the experimental factors, the extraction process of total flavonoids from young loquat fruit was optimized through the single factor experiment combined with RSM. The total antioxidant activity of flavonoids extracted from young fruit was evaluated by total antioxidant capacity assay kit (ABTS) assay, 1-diphenyl-2-picrylhydrazyl (DPPH) assay and fluorescence recovery after photobleaching (FRAP) assay. Results The optimal extraction process of total flavonoids from young loquat fruit were as follow: the solid-liquid ratio was 1:64 (g:mL), ethanol concentration was 49%, extraction temperature was 65 ℃, and extraction time was 20 min. Under the conditions, the extraction yield of total flavonoids from young loquat fruit could reach 76.038 mg/g, which was close to the predicted yield 75.046 mg/g by the modelling. The total antioxidant activity of flavonoids from young loquat fruit purified by AB-8 resin was significantly higher than VC. Conclusion The extraction process is reasonable and feasible by response surface methodology, and the antioxidant activity of the extract is high.
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