洋葱黄酮超声波辅助提取工艺优化及其抗氧化活性研究  

OPTIMIZATION OF ULTRASONIC-ASSISTED EXTRACTION TECHNOLOGY AND ANTIOXIDANT ACTIVITIES OF ONION FLAVONOIDS

作　　者：贾楠[1] 赵二劳[1] 范建凤[1] 任光明[1] 武宇芳[2] 袁一柯 

机构地区：[1]忻州师范学院化学系,山西忻州034000 [2]忻州师范学院生物系,山西忻州034000

出　　处：《河南工业大学学报（自然科学版）》2015年第2期62-65,70,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家大学生创新训练项目(201310124003);忻州师范学院大学生创新创业训练项目(2014);山西省教育厅重点学科项目(20141010);忻州师院化学化工大学生创新基地项目(2013)

摘　　要：采用单因素分析结合正交试验的方法,优化了洋葱黄酮超声波辅助提取工艺,并利用清除DPPH·和·OH法评价了洋葱黄酮的抗氧化活性.结果表明,洋葱黄酮超声波辅助提取的最佳工艺条件为:体积分数60%乙醇为提取剂,温度35℃,料液比(g/m L)为1∶25,超声波功率360 W,提取时间30 min.此工艺条件下,洋葱黄酮得率为1.20%.洋葱黄酮与2,6-二叔丁基对甲酚(BHT)清除DPPH·的IC50分别为8.5μg/m L和10.5μg/m L;清除·OH的IC50分别为11.8μg/m L和12.9μg/m L;表明洋葱黄酮具有较强的抗氧化活性.The onion flavonoids ultrasonic-assisted extraction process was optimized by single-factor and orthogonal tests,and the antioxidant activity of onion flavonoids was determined by DPPH·and·OH scavenging method. The results showed that the optimum extraction conditions were as follows： 60%（ V/V） ethanol as solvent,temperature 35 ℃,material-to-liquid ratio 1：25,ultrasonic power 360 W,and extraction time 30 minutes.Under the optimum conditions,the yield of onion flavonoids reached 1.20%;the DPPH·IC50value of onion flavonoids and 2,6-di-tert-butyl-para-cresol（BHT） were 8.5 μg/m L and 10.5 μg/m L,respectively;and the ·OH IC50 value of onion flavonoids and BHT were 11.8 μg/m L and 12.9 μg/m L,respectively. The results indicate that onion flavonoids have high antioxidant activity.

关 键 词：洋葱 黄酮 超声波辅助提取 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]