摘要
利用超声-微波协同处理优化花生红衣原花青素(peanut skin procyanidins,PSPc)的提取工艺,并评价其抗氧化活性。以预处理后的花生红衣为研究对象,超声-微波协同乙醇提取PSPc,在单因素(超声功率、超声时间、微波功率、微波时间、乙醇浓度、料液比、浸提温度)试验的基础上,利用Plackett-Burman(PB)试验设计筛选出影响PSPc提取量的显著因素,进一步采用响应面法对提取工艺进行优化;并且评价不同提取工艺对PSPc提取量和其抗氧化活性(DPPH自由基清除能力、羟自由基清除能力和铁离子还原/抗氧化能力)的差异性。结果表明:160 W超声10 min,240 W微波90 s,70%乙醇、50℃浸提20 min、料液比1∶40(g/mL),在此条件下,PSPc的提取量可达到186.38 mg/g,显著高于超声波辅助提取、微波辅助提取等其他方法(p<0.05),且有较好的抗氧化活性。
The extraction process of peanut skin procyanidins(PSPc)was optimized via ultrasonic-microwave co-treatment,and the antioxidant activity of the PSPc was evaluated. In this experiment,the pretreatment of peanut skin was used as the research object. PSPc were extracted via ultrasonic-microwave assisted ethanol extraction. Based on the single factor test and Plackett-Burman design,the Box-Behnken center design was used to optimize the process. The effects of various factors on the extraction process of PSPc were studied by setting the ultrasonic power,ultrasonic exposure time,microwave power,microwave exposure time,ethanol concentration,material/liquid ratio and extraction temperature as single factors and the content of PSPc as an indicator. The antioxidant activities of PSPc obtained via different extraction methods were evaluated based on the hydroxyl radical scavenging ability,DPPH free radical scavenging activity,and ferric ion reducing antioxidant power. The results showed that the optimal conditions for ultrasonic-microwave assisted extraction of PSPc were as follows:ultrasonic power of 160 W,ultrasonic time of 10 min,microwave power of 240 W,microwave exposure time of 90 s,ethanol concentration of 70%,extraction temperature of 50 ℃,extraction time of 20 min,and material/liquid ratio of 1∶40(g/mL). Under these conditions,the extraction yield of PSPc was 186.38 mg/g. The PSPc yield obtained via ultrasonic-microwave assisted extraction was significantly higher than those obtained via ultrasonic extraction and microwave extraction(p<0.05);moreover,the antioxidant activity of the PSPc obtained via ultrasonic-microwave assisted extraction was better than those of PSPc obtained via other extraction methods.
作者
王娜
崔晨旭
郑玉茹
解书蕴
师飞
张晗玮
徐超
WANG Na;CUI Chen-xu;ZHENG Yu-ru;XIE Shu-yun;SHI Fei;ZHANG Han-wei;XU Chao(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Zhengzhou Key Laboratory of Nutrition and Health Food,Zhengzhou 450002,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第16期135-143,共9页
Food Research and Development
基金
郑州市营养与健康食品重点实验室项目(KF20190426)。
关键词
超声-微波协同提取
花生红衣
原花青素
响应面优化
抗氧化
ultrasonic-microwave assisted extraction
peanut skin
procyanidins
response surface methodology
antioxidant
