超声波辅助提取黑蒜多酚及体外抗氧化性探究  

Ultrasound-assisted extraction and antioxidant activity of black garlic polyphenols

作　　者：黄佳佳[1] 杨昭[1] 李燕杰[1] 邹缘 肖泽苗 姚玉静[1] HUANG Jia-jia;YANG Zhao;LI Yan-jie;ZOU Yuan;XIAO Ze-miao;YAO Yu-jing(Guangdong Food and Drug Vocational College, Guangzhou 510520)

机构地区：[1]广东食品药品职业学院,广州510520

出　　处：《食品科技》2018年第4期212-217,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31401591);广东食品药品职业学院院级科研项目(2014YZ004)

摘　　要：黑蒜多酚是黑蒜抗氧化功能重要成分之一。以黑蒜为原料,确定超声波辅助提取黑蒜多酚的最佳工艺,并评价提取物体外抗氧化活性。在单因素试验结果的基础上,以黑蒜多酚提取率为指标,通过正交试验研究乙醇浓度、料液比、提取频率和提取时间4个因素对黑蒜多酚提取率的影响。结果表明:在乙醇浓度20%,料液比1:20,超声频率80 kHz,提取时间40 min的条件下,黑蒜多酚提取率可达(6.15±0.50)mg/g。在(1.25~15.00)mg/mL的范围内,黑蒜多酚粗提物表现明显的抗氧化能力,对DPPH自由基和羟自由基具有较好的清除效果,自由基清除率分别达到相同质量浓度L-抗坏血酸的97.83%和70.93%,IC_(50)值分别为3.68 mg/mL和3.52 mg/mL。The black garlic polyphenols is one of the most important components of antioxidant in black garlic. This work studied the optimization of the extraction conditions of polyphenols from black garlic and evaluated the antioxidant of black galic polyphenols in vitro. Univariate experiments and orthogonal experiments design were employed to study effect of different ethanol concentration, the ratio of liquid to material, ultrasonic frequency and extraction time on extraction rate of polyphenols. The results showed that the optimize parameters of extraction were ethanol concentration of 20%, the ratio of liquid and material of 1：20, ultrasonic frequency of 80 kHz and extraction time of 40 min. Under these conditions, the extraction rate of polyphenols from black garlic was（6.15±0.50）mg/g. When the concentration ranging from 1.25 mg/mL to 15.00 mg/mL, the extraction from black garlic showed significant antioxidant capacity, and strong activity to removing DPPH· and ·OH. The radical scavenging activities were 97.83% and 70.93% of L-ascorbic acid, respectively, and the IC_（50） values were 3.68 mg/mL and 3.52 mg/mL, respectively.

关 键 词：黑蒜 多酚 超声辅助提取 体外抗氧化 

分 类 号：R284.2[医药卫生—中药学]