溪黄草多酚的超声提取及其抗氧化性的研究  

Study on ultrasonic extraction and antioxidant activity of polyphenol from Rabdosia serra(Maxim.) Hara

作　　者：李臻[1] 吴晖[1] 赖富饶[1] 李晓凤[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第12期258-261,共4页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费资助项目(2011ZB0012);国家自然科学基金资助项目(20906031);教育部新世纪优秀人才支持计划资助项目(NECT-06-0746)

摘　　要：采用正交实验设计对溪黄草多酚的超声提取工艺条件进行优化。通过Folin-Ciocalteu法对提取液的总酚进行测定。考查了乙醇浓度、料液比、提取温度、超声功率、提取时间等五个因素对溪黄草多酚超声提取率。结果表明:溪黄草多酚超声提取的最佳工艺条件为:乙醇体积分数60%,料液比(g:mL)1:10,提取温度40℃,超声功率250W,提取时间25min,在最佳工艺条件下多酚提取率达6.81%±0.11%。DPPH抗氧化实验结果显示溪黄草多酚具有明显的DPPH自由基清除能力,其IC50值为38.47μg/mL。An orthogonal array design was used to optimize the ultrasonic extraction conditions of Rabdosia serra（Maxim.）Hara.The total polyphenol content was determined by the Folin-Ciocalteu assay,and the influence of ethanol concentration,solid-liquid ratio,temperature,ultrasonic power and time on the extraction efficiency were studied.Results showed that the optimum extraction conditions were as follows：25min ultrasonic treatment at 250W power for extracting the raw material with a 10-fold volume of 60% aqueous ethanol solution at 40℃.The yield of polyphenol was 6.81%±0.11% under the optimum condition.The DPPH radical scavenging capability assay showed that the Rabdosia serra（Maxim.）Hara had strong radical scavenging capability,and its IC50 value was 38.47μg/mL.

关 键 词：溪黄草 多酚 超声提取 自由基清除能力 

分 类 号：TS201.1[轻工技术与工程—食品科学]