三峡库区乌皮香核桃隔膜皂苷提取及抗氧化测定  

Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut

作　　者：陈林[1] 王兆丹[1] 曲留柱[1] 金小勇 王小玉[1] 

机构地区：[1]重庆三峡学院生命科学与工程学院生物与食品基础实验教学中心(市级实验教学示范中心),重庆404100

出　　处：《食品工业科技》2015年第18期248-251,256,共5页Science and Technology of Food Industry

基　　金：重庆市自然科学基金项目(CSTC2009BB5236);12科研创新团队建设三峡库区农产品绿色保鲜技术;2014年重庆三峡学院科学研究青年资助项目(14QN26)

摘　　要：本实验采用超声波法,响应面设计提取三峡库区特产核桃隔膜皂苷。结果显示核桃隔膜中皂苷提取的最佳提取工艺参数为:提取功率300 W,提取时间为96 s,料液比为1∶33(g/m L),皂苷的提取得率为5.98%。通过DPPH,ABTS法对核桃隔膜皂苷提取物进行抗氧化实验,表明皂苷提取物对自由基清除效果明显,有较强的抗氧化活性。The total saponins were examined in the dissepiment of Wu walnut. On the basis of single factor experiments with the method of ultrasonic-assisted extraction,optimal parameters of extraction process was researched by using response surface method. A mathematical model including material/liquid ratio,ultrasonic treatment time and extraction temperature was created. By typicality analysis,the optimum process conditions were as follows：the ultrasonic treatment time was 96 s,the ultrasonic power was 300 W and the material/liquid ratio was 1∶33（g/m L）. Under such conditions,an optimal total saponins yield of 5.98% was obtained. Saponins displayed strong antioxidant effect and scavenging capacity against DPPH,ABTS radical,and more strengthen with the increase in the concentration of total crude saponins extract.

关 键 词：核桃隔膜 皂苷 超声波提取 响应面分析 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]