亚临界-水萃取甘草抗氧化物质的研究  

Antioxidants substance from licorice by subcritical water extraction

作　　者：樊蕊[1] 高彦祥[1] 袁芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2014年第2期192-197,共6页Food Science and Technology

摘　　要：以甘草为实验研究对象,利用亚临界-水对甘草的抗氧化组分进行萃取。研究了不同萃取条件(时间、液固比、温度)对抗氧化物质(黄酮、多酚)萃取量的影响以及提取物清除自由基(DPPH·、ABTS·+)的能力。结果表明,温度是亚临界-水萃取的重要影响因素(P<0.05)。并且确定了亚临界-水最佳萃取条件,即:液固比30:1,于180℃萃取30 min。甘草在亚临界-水萃取过程中发生了美拉德反应。甘草提取物的抗氧化性是其抗氧化物质(黄酮、多酚)与美拉德反应产物的共同作用。Subcritical water extraction（SWE） was used to extraction of antioxidant substance from liquorice. Effect of time, liquid-solid ratio and temperature on antioxidant substance（flavonoids, phenolics） was investigated. Antioxidant activity was evaluated by scavenging free radical（DPPH·, ABTS·＋）. Results showed that flavonoids, phenolics contents and total antioxidant activity were significantly affected by extraction temperature（P0.05）. The optimal condition was determined, which was extraction carried out for 30 min with liquid-solid ratio of 30：1 at 180 ℃. Furthermore, Maillard reaction was happened during SWE. It was revealed that total antioxidant activity of subcritical water extracts was attributed to phenolics and flavonids as well the products of Maillard reaction products.

关 键 词：甘草 亚临界水 黄酮 多酚 抗氧化性 

分 类 号：R284.2[医药卫生—中药学]