超声与微波辅助提取陈皮中橙皮苷及其抗氧化性研究  

Ultrasound and microwave-assisted extracting hesperidin form citrus and study of its antioxidant activities

作　　者：黄智[1] 肖南[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2017年第8期250-255,共6页Science and Technology of Food Industry

基　　金：广东省省科技计划项目(2013B090600040)

摘　　要：将超声波与微波辅助提取法进行对比,旨在确定具有较高提取效率的提取陈皮中陈皮苷的方法,同时评价橙皮苷提取物的抗氧化活性。以1年制陈皮为原材料,橙皮苷为检测指标,考虑料液比、提取时间、提取功率三个因素,通过正交实验优化超声波和微波辅助提取橙皮苷的条件。结果表明,超声波辅助提取橙皮苷的最优工艺条件为:料液比1:50、超声波时间25 min、超声波功率80 W,在该条件下橙皮苷得率是8.06%±0.02%;而微波辅助提取橙皮苷的最优工艺条件为:料液比1:50、微波时间40 s、微波功率为240 W,在该条件下橙皮苷的提取率为8.12%±0.04%。相比于超声辅助提取法,微波辅助提法提取时间短,且提取率高,因此采用微波辅助提取法提取橙皮苷是较有效的方法。通过三种抗氧化体系分析橙皮苷抗氧化活性,结果显示橙皮苷对有机自由基DPPH·、羟自由基·OH有一定的清除作用,对Fe3+也有一定的还原能力。In this paper, ultrasonic and microwave- assisted extraction methods were compared in order to determine the efficient extraction method, while evaluating the antioxidant activity of hesperidin extract.Single factor and orthogonal design were adopted in the experiments. 1- year dried citrus peel was as raw materials and hesperidin was used as detection index, considering solid-liquid ratio, extraction time and extraction power to compare the two methods of extraction process.The results showed that the optimum process conditions of ultrasound- assisted extraction was solid- liquid ratio 1 ： 50, ultrasonic time 25 min, ultrasonic power 80 W and under this condition the extraction rate was 8.06% ±0.02%.While optimum process conditions of microwave-assisted extraction was solid- liquid ratio 1 ： 50, microwave time 40 s, microwave power 240 W and under this condition the extraction rate was 8.12% ±0.04% .Compared with the ultrasound-assisted extraction, microwave- assisted extraction takes less time and exhibits more effcient extraction rate, so the method of microwave-assisted extraction was regarded as a more effective way.In addition,it was proved that hesperidin had certain scavenging effect on DPPH·and· OH, and also had certain reduction effect on Fe^3＋.

关 键 词：超声波 微波 橙皮苷 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]