超声波-微波协同辅助萃取紫苏叶黄酮工艺优化及其抗氧化活性研究  

Study on Ultrasound-Microwave Assisted Extraction Process Optimization of Perilla Leaf Flavonoids and Its Antioxidant Activity

作　　者：郭玲玲[1] 相玉秀 GUO Ling-ling;XIANG Yu-xiu(Qiqihar Institute of Technology,Qiqihar 161005,Heilongjiang,China)

机构地区：[1]齐齐哈尔工程学院,黑龙江齐齐哈尔161005

出　　处：《食品研究与开发》2020年第18期147-154,共8页Food Research and Development

基　　金：齐齐哈尔市科学技术计划项目(NYZD-201909)。

摘　　要：采用超声波-微波协同方式辅助萃取紫苏叶黄酮,并对其抗氧化活性进行研究。通过单因素试验和响应面优化试验,探究料液比、乙醇浓度、提取时间和微波功率4个因素对紫苏叶黄酮提取量的影响,以紫苏叶黄酮提取量为响应值,获得最佳提取工艺参数,并探究紫苏叶黄酮对H2O2致RAW264.7细胞氧化损伤的保护作用。结果表明,紫苏叶黄酮的最佳萃取工艺参数为:料液比1∶17(g/mL)、乙醇浓度62%、提取时间20 min、微波功率300 W;此条件下黄酮的提取量为8.33 mg/g;此外,紫苏叶黄酮浓度在100μg/mL^400μg/mL范围内,可以显著缓解H2O2对巨噬细胞增殖的抑制作用及提高胞内抗氧化物酶系酶活力,具有较好的抗氧化活性,是一种新型的天然抗氧化剂。In this study,the extraction process of total flavonoids from perilla leaf was studied by ultrasonicmicrowave synergistic extraction technique and their antioxidant activity was studied. Through the single factor test and response surface optimization test,the effects of the four factors of material-liquid ratio,ethanol concentration,extraction time and microwave power on the extraction amount of perilla leaf flavonoids were explored. Extract process parameters and explore the protective effect of perilla leaf flavonoids on oxidative damage of RAW264.7 cells induced by H2 O2. The results showed that the optimal extraction process parameters of perilla leaf flavonoids were as follows:material-liquid ratio 1 ∶ 17(g/mL),ethanol concentration 62 %,extraction time 20 min and microwave power 300 W,under this condition,the extraction amount of flavonoids was 8.33 mg/g. In addition,the concentration of perilla leaf flavonoids in the range of 100 μg/mL-400 μg/mL could significantly alleviated the inhibitory effect of H2 O2 on the proliferation of macrophages and increase the activity of intracellular antioxidant enzymes. It showed that it had good antioxidant activity and can be considered as a new type of natural antioxidant.

关 键 词：紫苏叶 黄酮 超声波 微波 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]