微波法提取草莓中抗氧化成分的工艺研究  

Study on Extraction Technology of the Antioxidant Material in Strawberry by Microwave Method

作　　者：宋力[1] 康晓春[1] 孙玉聪[1] 牛雅净 张克立[2] 

机构地区：[1]信阳师范学院化学化工学院,河南信阳464000 [2]武汉大学化学与分子科学学院,湖北武汉430072

出　　处：《化学世界》2015年第5期303-306,共4页Chemical World

基　　金：国家自然科学基金资助项目(20071026);2013年国家级大学生创新创业训练计划项目(201310477011)

摘　　要：采取沸水浴法、回流法、微波法、超声波法探讨草莓的抗氧化性,通过测定吸光度利用Fenton反应表征提取物对羟自由基的清除率。结果表明:微波法提取率较高。通过正交试验对微波法提取工艺进行优化,结果表明:最佳提取工艺条件为乙醇浓度60%、提取时间3min、微波功率40W;通过紫外吸收光谱表征了草莓的提取物。By boiling water bath method, refluxing method, microwave extraction method and ultrasonic extraction method the oxidation resistance of strawberry was studied. Through measuring the absorbance of hydroxyl radicals using Fenton reaction, the elimination efficiency of the hydroxyl radical by these extraction methods was obtained. The results showed that the best extraction method was the microwave method. The optimal extraction conditions tested by orthogonal experiments were as follows： 60 % alcohol as solvent, microwave power of 40 W, and disposal time of 3 min. The extracts were characterized by ultraviolet spectrophotometry.

关 键 词：草莓 抗氧化 微波提取法 正交试验法 

分 类 号：TS202.3[轻工技术与工程—食品科学]