摘要
蜡菊具有显著的抗氧化活性,黄酮是其主要的抗氧化成分,为充分利用蜡菊资源,该研究采用响应面实验确定了蜡菊总黄酮的最佳提取工艺,并对蜡菊抗氧化活性进行系统评价。结果表明,蜡菊总黄酮的最佳提取工艺为:乙醇体积分数53%、提取温度70℃、提取时间1.0 h、料液比1∶50 g/mL。在此工艺条件下,蜡菊总黄酮含量为(338.43±0.71)mg/g。抗氧化活性评价结果表明,蜡菊总黄酮对DPPH和ABTS+自由基的清除效果显著,在实验考察范围内,总黄酮的浓度与其抗氧化能力呈显著的正相关(P<0.05),有较强的抗氧化能力。该研究不仅为蜡菊中总黄酮的高效提取提供了可靠的工艺参数,也为蜡菊资源的综合开发利用提供参考依据。
Helichrysum has significant antioxidant activity,and flavonoids are its main antioxidant components.In order to make full use of its resources,the optimal extraction process of total flavonoids was determined by response surface experiment in this study,and the antioxidant activity of Helichrysum was systematically evaluated.The results showed that the optimal extraction technology of total flavonoids was as follows:ethanol volume fraction 53%,extraction temperature 70℃,extraction time 1.0h,solid-liquid ratio 1∶50g/mL.Under this process condition,the total flavonoid content was(338.43±0.71)mg/g.The results of antioxidant activity evaluation showed that total flavonoids had a significant scavenging effect on DPPH and ABTS+free radicals,and the concentration of total flavonoids had a significant positive correlation with its antioxidant capacity(P<0.05),indicating a strong antioxidant capacity.This study not only provides reliable technological parameters for the efficient extraction of total flavonoids from Helichrysum,but also provides a reference for the comprehensive development and utilization of Helichrysum resources.
作者
田合
王苗苗
严欢
李慕春
TIAN He;WANG Miaomiao;YAN Huan;LI Muchun(Xinjiang Academic Institute of Analysis and Testing,Urumqi 830011,China)
出处
《食品与发酵科技》
CAS
2024年第4期8-14,共7页
Food and Fermentation Science & Technology
关键词
蜡菊
总黄酮
响应面法
抗氧化活性
Helichrysum ledifolia
total flavonoids
response surface method
antioxidant activity
