核桃青皮活性成分的亚临界水提取工艺优化及抗氧化活性  

Optimization of subcritical water extraction technology of the active components in walnut green husks and its antioxidant activity

作　　者：丁芸[1] 李海姝 刘玉梅[1] 

机构地区：[1]新疆大学化学化工学院,新疆乌鲁木齐830046

出　　处：《中国酿造》2016年第5期75-80,共6页China Brewing

基　　金：国家自然科学基金资助项目(31360403)

摘　　要：该研究采用随机质心映射法优化了核桃青皮中的单宁酸、总黄酮及蒽醌等活性成分的亚临界水提取工艺,并考察了其抗氧化活性。结果表明,核桃青皮的最佳提取工艺为萃取温度194℃,萃取时间55 min,粉碎粒度80目。在此条件下,核桃青皮中活性成分总提取率为(147.59±0.59)mg/g,其中,总黄酮、单宁酸、蒽醌的提取率分别为(87.43±0.64)mg/g、(56.03±0.06)mg/g、(4.12±0.01)mg/g。在提取物质量浓度为0.6 mg/m L时对DPPH自由基清除率可达99.76%,质量浓度为0.8 mg/m L时对羟基自由基清除率可达97.42%。核桃青皮提取物对DPPH和羟基自由基清除作用的IC_(50)分别为0.186 mg/m L和0.129 mg/m L。研究表明核桃青皮提取物具有较好的抗氧化活性。Random centroid optimization methodology was applied to optimize the subcritical water extraction technology of active compotmds including tannic acid, flavonoids and anthraquinones in walnut green husks, and its antioxidant activity was investigated. The results showed that the optimum extraction conditions were as follows： extraction temperature 194 ℃, extraction time 55 min and particle size 80 meshes. Under the conditions, the total extraction rate of active compounds was （147.59±0.59） mg/g, in which the extraction rate of flavonoids, tannic acid and anthraquinones were （87.43±0.64） mg/g, （56.03±0.06） mg/g and （4.12±0.01） mg/g, respectively. The scavenging rate of 0.6 mg/ml and 0.8 mg/ml extracts content on DPPH and hydroxy free radical were up to 99.76% and 97.42%, respectively. The IC50 of extracts in walnut green husks on DPPH and hydroxyl free radical were 0.186 mg/ml and 0.129 mg/ml, respectively. The study showed that the extracts in walnut green husks had good antioxidant activity.

关 键 词：核桃青皮 活性成分 随机质心映射优化 亚临界水 抗氧化活性 

分 类 号：TS207.3[轻工技术与工程—食品科学]