摘要
以沙棘果为原料,乙醇溶液为主要溶剂,沙棘果总黄酮提取量为评价指标,采用超声波辅助法在单因素实验基础上结合响应面分析法,综合考察了超声提取时间、提取温度、提取液(乙醇)体积分数、液料比4因素对沙棘果总黄酮的提取量影响.结果表明,沙棘果中总黄酮的最佳提取条件为:超声提取时间34 min、提取温度77℃、提取液(乙醇)体积分数60%、料液比22.8∶1.在此工艺条件下沙棘果总黄酮得率为5.694 mg/g,与理论预测值5.770 mg/g的RSD值为1.33%,小于5%,模型拟合性良好.对制得的沙棘果总黄酮提取物粗品,采用清除DPPH自由基法与羟自由基法,以同浓度的维生素C溶液作为阳性对照,进行体外抗氧化活性测定.按清除DPPH自由基法得到的维生素C、沙棘果提取物的IC 50值分别为0.13、2.32 mg/mL,按羟自由基法得到的IC 50值分别为0.11、0.45 mg/mL,说明沙棘果总黄酮具有较好抗氧化活性.
Taking sea buckthorn fruit as raw material,ethanol solution as main solvent,and total flavonoids extraction amount of sea buckthorn fruit as evaluation index,ultrasonic-assisted method was used on the basis of single-factor experiment combined with response surface analysis method,the study comprehensively investigates the effects of extraction time,extraction temperature,extraction solution(ethanol)and liquid-material ratio on the extraction of total flavonoids from sea buckthorn fruit.The results showed that the optimal extraction conditions for total flavonoids from sea buckthorn fruit were:ultrasonic extraction time 34min,extraction temperature 77℃,extraction solution(ethanol)concentration 60%,and solid-liquid ratio 22.8∶1.Under this process condition,the total flavonoid of sea buckthorn fruit was 5.694 mg/g,and the RSD value with the theoretical prediction value(5.770 mg/g)was 1.33%,less than 5%,indicating that the model fit was good.For the prepared crude extract of total flavonoids from sea buckthorn fruit,take the vitamin C solution of the same concentration was taken as positive control,and the DPPH free radical scavenging method and the hydroxyl free radical method were used to measure the antioxidant activity in vitro.As a result,the total flavonoids of sea buckthorn fruit have good antioxidant activity,with the IC 50 values as 2.32 mg/mL for DPPH free radical compared to vitamin C s 0.13 and 0.45 mg/mL for the hydroxyl radical compared to vitamin C s 0.11mg/mL,respectively.
作者
林继辉
陈琳榕
冯庆玲
谢三都
戴玉梅
LIN Ji-hui;CHEN Lin-rong;FENG Qing-lin;XIE San-du DAI Yu-mei(College of life Science and Chemistry,Minnan Scince and Techolongy Institute,Nan'an 362332,China)
出处
《云南民族大学学报（自然科学版）》
CAS
2024年第2期178-185,共8页
Journal of Yunnan Minzu University:Natural Sciences Edition
基金
福建省教育厅中青年教师教育科研项目(JT180826)
福建省食品科学与工程省级教学团队项目(JXTD-2018-01)
国家级大学生创新项目(201812992001).
关键词
沙棘果
超声波提取
总黄酮
响应面分析法
抗氧化
sea buckthorn fruit
ultrasonic extraction
total flavonoids
response surface analysis
antioxidation experiment
