超声波提取芦笋皮中黄酮类化合物及其抗氧化活性的研究  

Ultrasonic-Assisted Technology for Extracting Flavonoids from the Asparagus Skin and Their Anti-oxidation

作　　者：谢建华[1] 胡小华[1] 李志明[1] 庞杰[2] 郑振峰[1] 

机构地区：[1]福建漳州职业技术学院食品与生物工程系,福建漳州363000 [2]福建农林大学食品科技学院,福州350002

出　　处：《西南师范大学学报（自然科学版）》2012年第1期92-98,共7页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：漳州市科技项目(z05011)

摘　　要：应用超声波技术,以芦笋皮为原料提取黄酮类化合物,探讨超声波的提取时间、超声波功率、乙醇浓度、温度及料液比等因素对其总黄酮提取效果的影响.通过单因素试验与正交试验分析得出最佳提取工艺条件:超声波强度为100%、提取时间为75min、乙醇浓度80%、温度为75℃、料液比为1∶100.该工艺条件下提取黄酮类化合物提取含量为10.23mg/g.芦笋皮中黄酮类化合物对氧自由基和羟自由基均有较强的抑制和清除能力,其抗氧化活性随着样品浓度的增大而增强,且抗氧化活性强于芦丁和抗坏血酸.The ultrasonic extraction technology was used to extract total flavonoids from asparagus skin,and the influences of extraction time,ultrasonic power,ethanol concentration,temperature and solid-to-liquid ratio on the extraction percent of the flavonoids were analyzed through a single-factor test and an orthogonal experiment.The optimum conditions obtained were： ultrasonic power 60%,time of extraction 100 min,ethanol concentration 80%,temperature for extraction 75 ℃ and the ratio of material to solvent 1：100.With these technological conditions,the content of flavonoids of the extract was 10.23 mg/g.Flavonoids of asparagus peel was able to scavenge oxygen and hydroxy radicals,their clearing effect was enhanced with increasing flavonoid concentration of the samples,and the extract showed a stronger anti-oxidative activity than rutin and ascorbic acid.

关 键 词：芦笋皮 正交实验 黄酮类化合物 超声辅助提取 抗氧化 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]