菠萝蜜果肉多酚提取工艺及其抗氧化活性研究  

Optimization of Ultrasonic/Microwave Assisted Extraction of Polyphenols from Jackfruit Pulp and Evaluation of Its Antioxidant Activities

作　　者：蒋志国[1] 李斌[1] 王燕华[2] 张海德[1] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学信息学院,海口570228

出　　处：《食品工业》2016年第4期14-18,共5页The Food Industry

基　　金：海南省自然科学基金(20153157);海南省高等学校科学研究重点项目(Hnky2015ZD-3)

摘　　要：采用超声-微波协同技术(UMAE)对菠萝蜜果肉中多酚的提取工艺进行优化,并对抗氧化活性进行了评价。以单因素试验为基础,根据Box-Behnken中心组合设计原理,选取乙醇体积分数、料液比、微波功率和提取时间进行4因素3水平响应曲面分析,建立多酚提取率的二次多项数学模型,分析各因素的显著性和交互作用,得到多酚提取工艺的最佳条件为:乙醇体积分数58%,料液比1︰26(g/mL),微波功率64 W,微波时间383 s。在此条件下,多酚提取率为7.23 mg/g。抗氧化活性研究表明,菠萝蜜果肉多酚提取物对DPPH自由基和ABTS自由基均有较强的清除能力,呈量效关系,其EC_(50)分别为152.64μg/mL和169.77μg/mL。Response surface methodology（RSM） was employed to optimize the ultrasonic-microwave assisted extraction（UMAE） conditions, and the antioxidant activities of the polyphenol extracts were evaluated in vitro. On the basis of singlefactor experiments, the Box-Behnken center-composite experimental design principle was used to design the experiments and the response surface analysis with 4 factors and 3 levels was adopted which were aqueous ethanol, solid-liquid ratio, extraction time and microwave power. A second order quadratic equation for extraction of polyphenols was created. After analyzed the significance of various factors and their interactions, the optimal extraction conditions for polyphenols from jackfruit pulpl were determined as follows： 58% aqueous ethanol as the extraction solvent, 1︰26（g/mL） as solid-liquid ratio, 383 s as extraction time, and 64 W as microwave power. The extraction yield of polyphenols was determined to be 7.23 mg/g under the optimized extraction conditions. These results confirmed that ultrasonic/microwave assisted extraction（UMAE） of polyphenols had great potential and efficiency compared with traditonal extraction technologies. Furthermore, the experiments of antioxidant activity showed that polyphenol extracts of jackfruit pulp exhibited strong antioxidant activities by the DPPH and ABTS radical scavenging assays, and the EC50 was 152.64 μg/mL and 169.77 μg/mL, respectively.

关 键 词：菠萝蜜果肉 多酚 超声-微波协同萃取 响应面法 抗氧化活性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]