超声波提取花椒皮总黄酮工艺及其抗氧化性研究  

Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Zanthoxylum bungeanum Maxim Fruit Peel

作　　者：高亚妮[1] 田呈瑞[1] 康宇新[1] 郝果[1] 周瑞[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品科学》2012年第18期77-82,共6页Food Science

摘　　要：以花椒为原料,采用超声波辅助法提取花椒果皮中的总黄酮,在单因素试验基础上设计正交试验研究提取最佳工艺条件。结果表明:花椒果皮总黄酮超声提取的最佳工艺条件为料液比1:30(g/mL)、提取时间50min、乙醇体积分数45%。采用紫外分光光度法测定其总黄酮含量,得率可达到3.56%。花椒皮总黄酮清除DPPH自由基和.OH的IC50分别为0.855μg/mL和132.18μg/mL;同时可以看出花椒皮总黄酮也具有很强的还原能力,且高于BHT。With the aim of developing an ultrasonic-assisted procedure for the extraction of total flavonoids from Zanthoxylum bungeanum Maxim fruit peel, we performed an orthogonal array design based on one-factor-at-a-time experiments to determine optimal extraction conditions. A 45% ethanol/water solution was found to be the best solvent for total flavonoids and the optimal solid-to-solvent ratio was 1：30 （g/mL）. An extraction duration of 50 rain was found to be optimum. Under these conditions, the yield of total flavonoids was spectrometrically determined to be 3.56%. The IC50 values of the obtained extract for scavenging DPPH and hydroxyl free radicals were 0.855μg/mL and 132.18 μg/mL, respectively. Moreover, the total flavonoids extracted from Zanthoxylum bungeanum Maxim fruit peel possessed stronger reducing power than BHT.

关 键 词：超声波提取 花椒果皮 黄酮 正交试验 抗氧化 

分 类 号：TS264[轻工技术与工程—发酵工程]