响应面优化南瓜果肉多酚提取工艺及抗氧化性能研究  

Study on optimization of extraction technology for pumpkin pulp polyphenol by response surface method and its antioxidant activity

作　　者：郭涛[1] 马重华[2] 王雅[1] 周尚臻[1] 刘荟萃[1] 赵春萌[1] 

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

出　　处：《食品工业科技》2012年第7期315-318,396,共5页Science and Technology of Food Industry

基　　金：兰州理工大学"学科协调发展计划"资助

摘　　要：对南瓜果肉多酚提取工艺及抗氧化性能进行了研究。通过单因素实验和响应曲面实验,研究超声功率、超声时间、乙醇浓度和料液比对南瓜果肉多酚提取效果的影响;通过还原力和DPPH自由基清除法对南瓜果肉多酚的抗氧化活性进行研究。实验结果表明,南瓜果肉多酚最佳提取工艺条件为:超声功率237.2W、超声时间11.65min、乙醇浓度96.80%、料液比为1∶21.4(g/mL),此条件下实际南瓜果肉多酚得率为5.629%;四个因素对南瓜多酚得率影响的主次顺序为:超声时间>乙醇浓度>料液比>超声功率;南瓜果肉多酚具有一定还原力和清除DPPH.的能力,且在一定范围内,多酚浓度与其抗氧化活性呈明显的线性关系。The extraction technology and antioxidant activity of pumpkin pulp polyphenol were studied.And influences of the ultrasonic power,ultrasonic time,ethanol concentration and solid-liquid ratio on the extraction of pumpkin pulp polyphenol were studied through single factor experiments and response surface experiment.The antioxidant activity of pumpkin pulp polyphenol was also studied by reducing power and DPPH radical scavenging method.The results showed that the optimum extraction conditions were as follows：ultrasonic power 237.2W,ultrasonic time 11.65min,96.80% ethanol,ratio of solid to liquid 1∶21.4（g/mL）,and under this conditions,the yield of polyphenol was 5.629%.The primary and secondary order of four factors affecting on extraction rate of pumpkin polyphenol were ultrasonic timeethanol concentrationratio of solid to liquidultrasonic power.Pumpkin pulp polyphenol possesses reducing power and activity to remove DPPH·,the concentration of polyphenol showed a linear relationship with its antioxidant activity to some extent.

关 键 词：南瓜果肉多酚 超声波辅助提取 响应曲面设计 抗氧化性能 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]