微波辅助萃取枸杞中类胡萝卜素技术及其抗氧化活性研究  

Microwave Assistance Extraction Technology and Antioxidant Activity of Carotenoids from Lycium barbarum L.

作　　者：郑坚强[1] 司俊玲[1] 宋佳旭 李红[1] 吴晓宗[1] 彭新榜[1] ZHENG Jian-qiang;SI Jun-ling;SONG Jia-xu;LI Hong;WU Xiao-zong;PENG Xin-bang(School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002,Henan, Chin)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《食品研究与开发》2018年第10期27-32,共6页Food Research and Development

基　　金：国家自然科学基金资助项目(31571778);河南省科技攻关(农业领域)计划项目(172102110137)

摘　　要：以宁夏枸杞为原材料,采用微波辅助处理,萃取枸杞中的类胡萝卜素。试验通过单因素试验,采用响应面优化法优化萃取时间、萃取温度、有机溶剂混合的比例,优化出最佳萃取工艺。通过DPPH自由基清除剂测定其抗氧化活性。微波辅助萃取最佳条件为:温度45℃,时间10 min,料液比1∶15(g/m L)。与超声波萃取的类胡萝卜进行抗氧化活性试验发现,微波辅助萃取法萃取的类胡萝卜素抗氧化活性较高,自由基清除率为95.22%。The contents of carotenoids in Lycium barbarumL. were extracted by organic solvent extraction,ultrasonic extraction and microwave extraction with Ningxia wolfberry as raw material.Based on the single factor test,the response surface optimization method was used to optimize the ratio of extraction time,extraction temperature and organic solvent.And its antioxidant activity was measured using DPPH radicalscavenger.Through the microwave extraction method,the optimum extraction conditions were as follows：temperature45 ℃,time 10 min,ratio of material to liquid 1 ∶ 15（g/mL）. The antioxidant activity of carotenoids extracted by microwave extraction was the highest,and the free radical scavenging rate was 95.22 %.

关 键 词：类胡萝卜素 枸杞 微波辅助萃取 响应面优化 抗氧化活性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]