腊梅花抗氧化活性物质微波辅助提取的响应面优化研究  

Optimization for microwave-assisted extraction of antioxidant active substances in plum blossoms by response surfaces

作　　者：包善思 姚瑶 孙博瑞 万云凤 焦士蓉 BAO Shansi;YAO Yao;SUN Borui;WAN Yunfeng;JIAO Shirong(School of Food and Biological Engineering,Xihua University,Chengdu 610039)

机构地区：[1]西华大学食品与生物工程学院

出　　处：《食品科技》2019年第10期229-234,共6页Food Science and Technology

摘　　要：以对DPPH自由基的清除率为指标,对腊梅花中抗氧化活性物质的微波辅助提取工艺进行优化。在单因素实验的基础上,采用Box-Behnken响应面分析法,对乙醇浓度、提取时间、料液比3个影响较大的提取参数进行了优化。结果表明:最佳提取工艺为过筛目数大于100目、乙醇浓度26%、料液比1:32、提取时间51 s、微波功率440 W。通过3次平行实验,其提取液对DPPH自由基的清除率达到(93.54±0.05)%。在该条件下对提取液成分进行分析,测得其多酚含量为39.84 mg/g、多糖含量为117.8 mg/g、总黄酮含量为26.1 mg/g。并对腊梅花茶与12种常见花茶的抗氧化活性进行了比较,结果表明腊梅花茶的抗氧化活性仅次于玫瑰花茶和桂花茶。The microwave-assisted extraction process of antioxidant active substances in plum blossom was optimized by the DPPH free radical scavenging rate. On the basis of single factor experiment, the concentration of ethanol, extraction time and ratio of material to liquid were optimized by Box-Behnken response surface analysis. The results showed that the optimal extraction process was more than 100 mesh, ethanol concentration 26%, ratio of material to liquid 1:32, extraction time 51 s, microwave power 440 W. Through three parallel experiments, the scavening rate of DPPH free radicals by the extract reached(93.54±0.05)%. The composition of the extract was analyzed under the conditions, and the polyphenol content was 39.84 mg/g, the polysaccharide content was 117.8 mg/g, and the total flavonoid content was 26.1 mg/g. The antioxidant activities of plum blossom tea was compared with twelve common flower teas’, the results showed that the antioxidant activity of plum blossom tea was inferior to that of rose tea and osmanthus tea only.

关 键 词：腊梅花 抗氧化性 提取条件优化 响应面分析法 

分 类 号：R284.2[医药卫生—中药学]