超声波辅助提取藜蒿多酚工艺优化及抗氧化活性研究  

Study on optimization of ultrasound-assisted extraction of polyphenol from Artemisia selengnesis Turcz and its antioxidant activities

作　　者：涂宗财[1,2] 张露[1] 王辉[1] 叶云花[2] 刘玮[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学,江西南昌330022

出　　处：《食品工业科技》2012年第5期239-242,共4页Science and Technology of Food Industry

基　　金：国家科技型中小企业技术创新基金项目(09C26213604437);赣鄱英才555工程

摘　　要：以藜蒿为原料,采用超声波辅助法提取藜蒿多酚,研究其最佳提取工艺及体外抗氧化活性。结果表明:超声波辅助提取藜蒿多酚的最佳条件为:液固比20:1(mL/g),提取次数2次,乙醇浓度30%(v/v),超声功率200W,提取时间80min,提取温度80℃,在此条件下,多酚得率为1.858%±0.023%。体外抗氧化实验表明:藜蒿多酚粗提液(PAST)的抗氧化能力随多酚浓度的增加而增强,当多酚浓度大于148.80μg/mL时,PAST对DPPH.的清除能力高于BHA而与没食子酸相当;还原能力顺序为:没食子酸>PAST>BHA,在实验浓度范围内,PAST的还原能力相当于BHA的1.24～1.33倍。Taking Artemisia selengnesis Turcz as material,the optimum extracting conditions and antioxidant activity of polyphenol from Artemisia selengnesis Turcz（PAST） by ultrasound-assisted extraction was carried out.The optimal parameters were as follows：liquid/solid ratio 20：1（mL/g）,extraction times 2,ethanol concentration 30%（v/v）,ultrasonic power 200W,ultrasonic time 80min and ultrasonic temperature 80℃,the highest yield（1.858%±0.023%） was obtained under this conditions.Antioxidant assays showed that the antioxidant activity of PAST increased with the increasing concentration of polyphenol.The scavenging ability on DPPH· of PAST was higher than that of BHA and corresponded to gallic acid when its concentration was above 148.80 g/mL.The reducing power of samples was：gallic acidPASTBHA.The reducing power of PAST,under tested concentration,was 1.24 to 1.33 fold of BHA.

关 键 词：藜蒿 多酚 超声波 提取 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]