不同提取方法对迷迭香提取及抗氧化效果的影响  

Effects of Different Extraction Methods on the Extraction and Antioxidation of Rosemary

作　　者：张泽生[1,2] 郭擎[1] 高山[1] 王春龙[1] 孙艳伟[1] 李铭[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津食品安全低碳制造协同创新中心,天津300457

出　　处：《食品研究与开发》2017年第3期55-60,共6页Food Research and Development

摘　　要：为了进一步优化迷迭香抗氧化剂的提取方法,采用响应面法分析回流提取和超声辅助提取对迷迭香粗提物中总酚含量的影响,并通过体外抗氧化实验来评价其抗氧化活性。结果表明,回流法提取迷迭香的最佳工艺条件为:乙醇浓度80%,温度80℃,时间1 h,料液比1∶10(g/m L),得到总酚含量为33.85 mg/g。超声辅助提取迷迭香的最佳工艺条件为:温度50℃,时间40 min,料液比1∶10(g/m L),乙醇浓度80%,得到总酚含量为36.58 mg/g。超声辅助提取物的抗氧化效果优于回流提取物。In order to optimize the method for extracting rosemary antioxidant,response surface methodology was used to analyze the effect of reflux extraction and ultrasonic assisted extraction on the content of total phenolic compounds in crude extract of rosemary. The antioxidant activities of the crude extraction were evaluated in vitro antioxidant experiment. The results indicated that the highest extraction yield of total phenolic compounds using the reflux extraction could obtain up to 33.85 mg/g under the following conditions：ethanol concentration of 80 % as solvent,liquid to solid ratio of 1 ∶ 10（g/m L）,extraction for 1h at the temperature of 80 ℃. The highest extraction yield of total phenolic compounds using the ultrasound-assisted extraction could obtain up to36.58 mg/g under the following conditions：ethanol concentration of 80 % as solvent,liquid to solid ratio of1 ∶10（g/m L）,extraction for 40 min at the temperature of 50 ℃.The antioxidant effect of ultrasonic-assisted extraction was better than that of reflux extraction.

关 键 词：迷迭香 响应面 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]