摘要
采用响应面法对蓝靛果多酚超高压提取条件进行优化,并从提取量、提取条件和提取多酚抗氧化活性等因素综合比较超高压和超声波提取蓝靛果多酚的差异。结果表明:响应面优化超高压提取条件为料液比1∶19(g/m L)、提取温度30℃、提取压力406 MPa、超高压时间11.5 min、乙醇体积分数50%,此条件下多酚提取量最高,为(778.23±3.45)mg/100 g果浆;超声波辅助提取条件为料液比1∶25(g/m L)、提取温度40℃、乙醇体积分数50%、超声功率500 W、提取时间90 min,此条件下多酚提取量为(785.74±3.89)mg/100 g果浆,略高于超高压提取。抗氧化实验结果表明,经过超高压提取的蓝靛果多酚对1,1-二苯基-2-三硝基苯肼自由基清除能力、2,2’-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基清除能力、Fe3+还原能力显著高于同质量浓度条件下超声波提取的蓝靛果多酚和VC对照组。综上,虽然超高压提取缩短了蓝靛果多酚提取时间,且提取的多酚活性高,但受到容器大小的限制,在大批量提取蓝靛果多酚的情况下,超高压提取的效率和提取量仍然不及超声波提取,因此,从多酚提取量和提取效率的角度考虑,超声波提取蓝靛果多酚优于超高压提取。
In the present study, response surface methodology was used to optimize the conditions for ultra-high pressure (UHP) extraction of polyphenols from Lonicera caerulea fruits and a comparison was performed with ultrasonic-assisted extraction (UAE) with respect to extraction efficiency, processing conditions and antioxidant activity of polyphenols. The results showed that the optimal conditions for UHP-assisted extraction that provided the maximum yield of polyphenols of(778.23 ± 3.45) mg/100 g berries were determined as follows: 50% ethanol as the extraction solvent, a solid-to-liquid ratio of1:19 (g/mL), an extraction temperature of 30 ℃, an extraction pressure of 406 MPa, and an extraction time of 11.5 min. Theoptimal conditions for ultrasonic-assisted extraction that gave the maximum yield of polyphenols of (785.74 ± 3.89) mg/100 gberries were determined to be 50% ethanol as the extraction solvent, a solid-to-liquid ratio of 1:25 (g/mL), an extractiontemperature of 40 ℃, an ultrasonic power of 500 W, and an extraction time of 90 min. Antioxidant test results showed thatthe antioxidant activity of polyphenols from ultra-high pressure extraction was significantly higher in terms of 2,2’-azinobis(3-ehtylbenzothiazoline-6-sulfonic acid) diammonium salt radical (ABTS+·) scavenging capacity, ferric reducingantioxidant power (FRAP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity when compared withthose from ultrasonic extraction and VC at the same concentration levels. Although the ultra-high pressure extraction took ashorter time and yielded polyphenols with higher antioxidant activity, its efficiency in large-scale extraction of polyphenolswas not as good as that of the ultrasonic-assisted extraction due to the limitation in the size of the container used. Therefore,considering extraction yield and extraction efficiency, the ultrasonic-assisted extraction was better than the ultra-high pressure extraction for Lonicera caerulea fruit polyphenols.
作者
李新原
李斌
颜廷才
刘素稳
孙希云
史依沫
张琦
孟宪军
LI Xinyuan;LI Bin;YAN Tingcai;LIU Sunwen;SUN Xiyun;SHI Yimo;ZHANG Qi;MENG Xianjun(College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第2期271-277,共7页
Food Science
基金
辽宁省高等学校优秀人才支持项目(LJQ2014068)
公益性行业(农业)科研专项(201303073-04)
沈阳农业大学天柱山英才项目(2014)
关键词
蓝靛果多酚
超高压提取
超声波提取
抗氧化
Lonicera caerulea fruit polyphenols
ultra-high pressure extraction
ultrasonic-assisted extraction
antioxidant activity
