响应面优化罗汉松总黄酮提取工艺及其抗氧化性研究  

Study on optimization of extraction technology of flavonoids from Podocarpus macrophyllus by response surface methodology and its antioxidant activity

作　　者：张东峰[1] ZHANG Dong-feng(Department of Food and Biological Engineering,Guangdong Industry Technical College,Guangzhou 510300,Guangdong,China)

机构地区：[1]广东轻工职业技术学院食品与生物技术学院,广东广州510300

出　　处：《粮食与油脂》2020年第7期63-67,共5页Cereals & Oils

基　　金：国家自然科学基金(31500102)。

摘　　要：研究了罗汉松总黄酮提取工艺及其抗氧化活性。在单因素试验基础上,采用响应面法对乙醇浓度、液料比、超声功率、提取时间4个因素进行优化,得到罗汉松总黄酮的最佳提取工艺:乙醇浓度73.5%、液料比49∶1(mL/g)、超声功率500 W、提取时间40 min,在该条件下罗汉松总黄酮的提取率达到6.271%。体外抗氧化性研究表明,罗汉松总黄酮对DPPH自由基、羟自由基、超氧阴离子的IC 50分别为0.369、0.487、0.520 mg/mL,其对3种自由基的清除能力虽然弱于维生素C,但仍表现出较好的抗氧化活性。The extraction technology and antioxidant activity of flavonoids from Podocarpus macrophyllus were studied.On the basis of single factor experiment,ethanol concentration,liquidmaterial ratio,ultrasonic power and extraction time were optimized by response surface methodology.The optimum extraction conditions of flavonoids from Podocarpus macrophyllus were obtained as follows:ethanol concentration 73.5%,liquid-material ratio 49∶1(mL/g),ultrasonic power 500 W and extraction time 40 min.Under these conditions,the extraction rate was 6.271%.In vitro antioxidant studies showed that the IC50 of total flavonoids to DPPH free radical,hydroxyl free radical and superoxide anion was 0.369,0.487 and 0.520 mg/mL,respectively.Although the scavenging capacity of flavonoids to three free radicals was weaker than that of vitamin C,they still showed better antioxidant activity.

关 键 词：响应面 罗汉松 总黄酮 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]