杏子果肉多酚超声波辅助提取工艺优化及抗氧化活性研究  

Optimization of Polyphenol Ultrasonic Assisted Extraltion from Apricot Pulp and Its Antioxidant Activities

作　　者：王雅[1] 马重华[2] 郭涛[1] 李家寅[1] 周尚臻[1] 何海宁[1] 王晓兰[1] 

机构地区：[1]兰州理工大学生命科学与工程学院 [2]兰州理工大学石油化工学院,甘肃兰州730050

出　　处：《食品与发酵工业》2011年第12期193-197,203,共6页Food and Fermentation Industries

基　　金：杏仁产品的研发与综合利用(H1008cc003);兰州理工大学"学科协调发展计划"现代生物药物合成药物的研究与开发资助

摘　　要：以杏肉多酚为研究对象,采用超声辅助提取方法,通过单因素实验和响应曲面设计优化其提取工艺,用还原力和DPPH.清除能力对其抗氧化活性进行研究。用Design Expert软件分析确定杏肉多酚适宜提取工艺为:料液比1∶12(g∶mL),乙醇体积分数71%,超声功率364 W,超声时间17 min。在此条件下杏子果肉多酚提取率达9.39%;4个因素对杏肉多酚提取率影响的主次顺序为:超声功率>料液比>乙醇浓度>超声时间;还原力和DPPH.清除能力表明,杏肉多酚具有较强的抗氧化活性,但在相同质量浓度下,杏肉多酚的抗氧化活性小于Vc。The ultrasonic assisted extraction technology of apricot pulp polyphenol was studied.The optimal conditions were determined by mono-factor experiment and response surface analysis.The antioxidant activity of apricot pulp polyphenol was studied by using reducing power and clearance ability for DPPH？.The result indicated that the optimum extracting conditions of apricot pulp polyphenol were as follows： the ratio of solid to liquid 1∶ 12,concentration of ethanol 71%,the ultrasonic power 364w and the extraction time 17 min.under the above extracting conditions,the extraction rate of apricot pulp polyphenol was 9.39%.The influence effect of four factors to the extraction rate of apricot pulp polyphenol were ultrasonic power liquid ratio concentration of ethanol ultrasonic time.The apricot pulp polyphenol had strong antioxidative activity.However,its antioxidative activity was lower than Vc in the same concentrations.

关 键 词：杏肉 多酚 超声波辅助提取 响应曲面法 抗氧化活性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]