摘要
该文探究蹄叶橐吾黄酮(flavonoids from Ligularia fischeri,FLF)的最佳提取工艺并分析其抗氧化能力。以超声波辅助纤维素酶酶解法提取FLF,通过单因素试验、Plackett-Burman和响应面优化试验得出FLF最佳提取工艺,并对还原力、DPPH·清除率和ABTS^(+)·清除率进行测定,探究FLF体外抗氧化活性。结果表明,最佳提取工艺为纤维素酶添加量168 mg、酶解温度50℃、酶解时间51 min、料液比1∶25(g/mL)、超声功率190 W、提取时间74 min,此工艺下FLF得率为2.05%。FLF具有一定的抗氧化能力,但弱于维生素C。超声波辅助纤维素酶酶解法可以有效提高FLF的得率,得到的FLF具有较优的抗氧化活性。
To explore the optimal extraction process of flavonoids from Ligularia fischeri(FLF)and analyze its antioxidant capacity,FLF was extracted by ultrasound-assisted cellulase enzymatic hydrolysis.The optimal extraction process was obtained by single factor test,Plackett-Burman test and response surface optimization test.The antioxidant activity of FLF in vitro was investigated by the determination of reducing power,DPPH·and ABTS^(+)·scavenging ability.The optimum extraction conditions were cellulase dosage of 168 mg,hydrolysis temperature of 50℃,hydrolysis time of 51 min,solid-liquid ratio of 1∶25(g/mL),ultrasonic power of 190 W,and extraction time of 74 min to yield 2.05%FLF.FLF had antioxidant capacity which was worse than VC.Ultrasound-assisted cellulase enzymatic hydrolysis can effectively improve the yield of FLF and the extracted FLF has better antioxidant activity.
作者
王蒙蒙
崔敬爱
WANG Mengmeng;CUI Jing'ai(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第20期144-152,共9页
Food Research and Development
基金
吉林省科技发展计划项目(20200708054YY)。
关键词
蹄叶橐吾
黄酮
提取
工艺优化
抗氧化
Ligularia fischeri
flavonoids
extraction
process optimization
antioxidation
