资兴柑橘皮总黄酮的微波辅助提取及其抗氧化活性研究  

Study on the microwave-assisted extraction and antioxidant properities of total flavonoids from Zixing citrus peel

作　　者：冯纪南[1] 黄海英[2] 余瑞金[3] 赵丽萍[1] 邓斌[1] 

机构地区：[1]湘南学院化学与生命科学系,湖南郴州423000 [2]湘南学院大学英语部,湖南郴州423000 [3]西北农林科技大学理学院,陕西杨凌712100

出　　处：《中国食品添加剂》2013年第1期92-97,共6页China Food Additives

基　　金：湖南省自然科学基金项目(12JJ3019);湖南省科技厅计划项目(2010GK3123;2011FJ3167);湖南省教育厅重点科研基金项目(10A113);郴州市科技计划项目(郴财教指[2011]53号)

摘　　要：采用正交试验设计研究微波辅助提取资兴柑橘皮中总黄酮的工艺条件,并对资兴柑橘皮中总黄酮的抗氧化活性进行探讨。结果表明:资兴柑橘皮中总黄酮的最佳微波提取工艺为乙醇溶液体积分数70%、料液比1∶40(g/mL)、微波提取功率600W、提取温度70℃条件下提取20min,在此条件下,柑橘皮中总黄酮提取量可达21.11mg/g。影响柑橘皮中总黄酮提取效果的主次因素为:料液比>乙醇体积分数>提取温度>微波功率。柑橘皮总黄酮对清除自由基有明显的作用,且黄酮类化合物的添加量在实验范围内与其抗氧化性呈正相关,是一种潜在的具有抗氧化功能食品原料,该工艺技术适用于工业化大批量提取柑橘皮中总黄酮。Orthogonal experimental design was employed to study the microwave - assisted extraction process of total fla- vonoids from the citrus peel of Zixing city. The antioxidant prosperities of total flavonoids extracts were also discussed. The optimum conditions for extracting total flavonoids from the citrus peel of Zixing city were： ethanol concentration 70%, solid to liquid ratio 1 ： 40 （g/mL）, microwave power 600W, extraction temperature 70~C and extraction time 20 rain. Under these optimum conditions, the extraction efficiency of total flavonoids was as high as 21. llmg/g. Solid to liquid ratio had the most important effect on the extraction, followed by ethanol concentration, extraction temperature and microwave power. The total flavonoids from citrus peel exhibited an obvious scavenging effect on free radicals. The antioxidant activity of total fla- vonoids was a dose -dependent in the certain concentration range. Based on these results, it can be concluded that the fla- vonoids extracted from citrus peel had strong antioxidant activities, a good antioxidant ingredient in functional foods. The ex- traction method was suitable for large - quantity industrial production of citrus peel total flavonoids.

关 键 词：柑橘皮 总黄酮 微波辅助提取 抗氧化活性 

分 类 号：TS202.1[轻工技术与工程—食品科学]