摘要
以干燥的红泡刺藤叶片粉末为原料,在单因素试验的基础上进行正交试验,探讨超声时间、超声功率、乙醇浓度、料液比对酚类物质得率的影响,并以最优提取工艺比较红泡刺藤各个部位的酚类物质含量和抗氧化活性。研究表明,酚类物质的最佳提取工艺为:超声时间35min,超声功率213W,乙醇浓度30%,料液比0.5︰25 g/mL,在此提取条件下叶片酚类物质得率为1.21mg GAE/g。红泡刺藤各个部位中根的酚类物质含量最高,为1.46mg GAE/g,其次为叶、茎、果实。提取的酚类物质对·OH自由基和DPPH自由基有良好的清除能力,其IC 50值分别为0.39mg/L、1.58mg/L、0.04mg/L、0.01mg/L和1.00mg/L、1.23mg/L、1.25mg/L、1.24mg/L。研究结果为红泡刺藤的综合利用提供借鉴。
The ultrasonic pretreatment time and percentage of ultrasonic rated power and ethanol concentration and ratio of material to ethanol were employed to assess the effect of extraction technique on the yield of phenolic contents from leaves powder of Rubus niveus based on single factor experiments and orthogonal test.Herein,phenolic substances and antioxidant activities of various parts of R.niveus were compared by the optimal extraction process.The optimum extraction parameters were as follows:35min ultrasonic pretreatment time,213W ultrasonic rated power,30%thanol concentration,and 0.5︰25g/mL of material to ethanol.Under these optimized conditions,the yield of phenolic contents was 1.21mg GAE/g.The content of phenolic compounds in the roots of the R.niveus was the highest,1.46mg GAE/g,followed by leaves,stems and fruits.The contents of phenolic substances which extracted from different parts of R.niveus showed good antioxidant activity.The half inhibitory concentration(IC 50)for scavenging of·OH were 0.39mg/L,1.58mg/L,0.04mg/L,0.01mg/L,and scavenge of DPPH were 1.00mg/L,1.23mg/L,1.25mg/L,1.24mg/L,respectively.The research results provide a reference for the comprehensive utilization of R.niveus.
作者
宋志姣
李建珊
章金龙
李志强
祝冉
马前涛
李悦
SONG Zhi-jiao;LI Jian-shan;ZHANG Jin-long;LI Zhi-qiang;ZHU Ran;MA Qian-tao;LI Yue(College of Resources and Environmental Sciences,Baoshan University,Baoshan Yunnan 678000,P.R.China)
出处
《西部林业科学》
CAS
北大核心
2020年第1期53-58,共6页
Journal of West China Forestry Science
基金
云南省科技计划项目青年项目(2018FD097)
保山市“第八批中青年学术和技术带头人”项目(201903)
保山市第八批创新团队“药食同源”产品质量及品牌建设研究创新团队项目资助(201911)
国家留学基金资助。
关键词
红泡刺藤
酚类物质
提取工艺
抗氧化活性
Rubus niveus
contents of phenolic substances
extraction process
antioxidant activity
