微波辅助提取黑枸杞多酚及抗氧化活性研究  

Study on Microwave-Assisted Extraction and Antioxidant Activity of Polyphenols from Lycium Ruthenicum Murr

作　　者：杨立风 方双杰 吴茂玉[1] 王兆生 张明[1] 王崇队 范祺 马超[1] YANG Lifeng;FANG Shuangjie;WU Maoyu;WANG Zhaosheng;ZHANG Ming;WANG Chongdui;FAN Qi;MA Chao(Jinan Fruit Research Institute,All China Federation of Supply&Marketing Co-operatives,Jinan 250014,China;College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科技》2020年第2期258-263,271,共7页Food Science and Technology

基　　金：泰山产业领军人才工程项目(LJNY2015004);山东省重点研发计划项目(2017YYSP006);济南果品研究院科研发展基金项目(国家科技支撑计划项目(2012BAD31B01))。

摘　　要：以多酚提取得率(EP)、黄酮提取得率(EF)以及2,2-二苯代苦味酰基(DPPH)自由基清除率为评价指标,通过单因素及正交设计确定黑枸杞多酚最佳提取工艺并对其抗氧化活性进行了研究。结果表明:50%乙醇作为提取溶剂,微波辅助提取效果较好;优化得到黑枸杞多酚微波辅助提取工艺为:乙醇浓度60%,微波时间6 s,料液比1:25 g/mL,提取4次;在此条件下,多酚提取得率为(3.58±0.07)%,黄酮提取得率为(3.85±0.06)%;DPPH自由基清除率可达(85.76±1.40)%,IC50为0.37 μg/mL,黑枸杞多酚提取物具有较强抗氧化能力。The extraction process optimization and antioxidant activity of polyphenols from Lycium ruthenicum Murr have been studied by single factor and orthogonal design,with polyphenols and flavonoids extraction rate,and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging rate as indexes.The results showed that microwave-assisted was best with 50% ethanol as extraction solvent.The optimal extraction process was as follows:60% ethanol (extraction solvent),6 s (extraction time),1:25 g/mL (solid-liquid ratio),and 4 times (extraction frequency).In this condition,extraction rate of polyphenols and flavonoids were (3.58±0.07)% and (3.85±0.06)%,respectively.The maximum scavenging rate of DPPH free radical was 85.76%,and IC50 was 0.37 μg/mL.Therefore,polyphenol of Lycium ruthenicum Murr showed high antioxidant activity.

关 键 词：黑枸杞 多酚 黄酮 微波 抗氧化 

分 类 号：R284.2[医药卫生—中药学]