双水相辅助超声提取茄肉总黄酮及抗氧化性  

Study on aqueous two-phase ultrasonic assisted extraction of total flavonoids eggplant flesh and antioxidant activity

作　　者：李妍[1] 李锋[2] 刘朝兵[1] 曹珂珂[1] 许晖[1] 

机构地区：[1]蚌埠学院食品与生物工程系,安徽蚌埠233030 [2]南京军区总医院血液科,江苏南京210002

出　　处：《应用化工》2016年第1期107-110,共4页Applied Chemical Industry

基　　金：安徽省大学生创新创业项目(AH201411305062);蚌埠学院重点学科建设(农产品加工贮藏)

摘　　要：采用乙醇-硫酸铵双水相体系辅助超声波提取茄肉总黄酮,考察茄肉总黄酮的抗氧化性活性。结果表明,提取茄肉总黄酮的最适条件为:提取剂为醇水比(质量比)6:10,硫酸铵浓度0.35 g/mL的双水相体系,超声时间20 min,超声温度50℃,料液比1:35 g/mL,超声功率640 W。在上述条件下,总黄酮得率18.09 mg/g。茄肉总黄酮对DPPH自由基的清除能力率略低于Vc,对羟基自由基的清除率只有Vc的50%,随着黄酮浓度的增高,对自由基的清除能力增加。Total flavonoids from eggplant flesh was extracted by alcohol-ammonium sulfate two-phase aqueous system synergism with ultrasound extraction and the antioxidant activity for research. The optimum conditions for extraction of total flavonoid eggplant flesh were： alcohol water ratio of 6∶10,ammonium sulfate concentration is 0. 35 g/mL,extraction time 20 min,ultrasonic temperature 50 ℃,solid-liquid ratio of 1∶35 g/mL,ultrasonic power 640 W,the yield was 18. 09 mg/g. The results show that eggplant flesh scavenging capacity of DPPH·after the Vc,and hydroxyl radical scavenging rate of only the Vc 50%,and two clearance both increased with increasing concentration.

关 键 词：茄肉 黄酮 双水相 超声 抗氧化活性 

分 类 号：TQ461[化学工程—制药化工]