响应面法优化提取丁香中的总黄酮及抗氧化性研究  

Study on Optimization of Total Flavonoids and Antioxidant Activity in Clove by Response Surface Methodology

作　　者：张玲玲[1] 孙芬芳[1] 张蓉希 王建化[1] ZHANG Ling-ling;SUN Fen-fang;ZHANG Rong-xi;WANG Jian-hua(Haidu College,Qingdao Agricultural University,Laiyang 265200,China)

机构地区：[1]青岛农业大学海都学院

出　　处：《中国调味品》2019年第11期40-43,50,共5页China Condiment

基　　金：莱西市科技计划项目(17-gg-10)

摘　　要：以丁香为原料,以乙醇浓度、液料比、超声提取时间和超声提取温度为考察因素,以总黄酮的提取率为考察指标,在单因素试验基础上,利用响应面法对提取条件进行了优化,并对丁香总黄酮的抗氧化性进行了研究。结果表明:丁香中总黄酮的最佳提取工艺为乙醇浓度61%,液料比46∶1,提取时间61min,提取温度50℃,此时提取率达到12.11%。DPPH(1,1-二苯基-2-三硝基苯肼)自由基清除实验表明,丁香中的总黄酮具有比较明显的抗氧化活性,当浓度大于0.3mg/mL时,DPPH自由基清除率达到90%以上。Taking clove as the raw material,taking ethanol concentration,liquid-solid ratio,ultrasonic extraction time and temperature as the factors,and taking the extraction rate of total flavonoids as the index,the extraction conditions are optimized by response surface methodology on the basis of single factor experiments,and the antioxidant activity of total flavonoids in clove is studied.The results show that the optimum extraction technology of total flavonoids in clove is ethanol concentration of 61%,liquid-solid ratio of 46∶1,extraction time of 61min,extraction temperature of 50℃,and the extraction rate reaches 12.11%.DPPH(1,1-diphenyl-2-trinitrophenyl hydrazine)free radical scavenging experiment shows that the total flavonoids in clove have obvious antioxidant activity.When the concentration is more than 0.3mg/mL,the DPPH free radical scavenging rate reaches more than 90%.

关 键 词：丁香 总黄酮 响应面法 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]