野生蕨菜中总多酚的提取及抗氧化性研究  

Extraction and antioxidant activity of total polyphenols from wild Pteridium aquilinum

作　　者：曹叶霞[1] 李蔷薇 李佳佳 闫宜宾 CAO Ye-xia;LI Qiang-wei;LI Jia-jia;YAN Yi-bin(Department of Chemistry,Xinzhou Teacher’s University,Xinzhou 034000,Shanxi,China)

机构地区：[1]忻州师范学院化学学院,山西忻州034000

出　　处：《粮食与油脂》2021年第5期137-141,共5页Cereals & Oils

基　　金：山西省1331工程重点学科建设计划经费资助;2019年度大学生科技创新项目。

摘　　要：采用响应面法对野生蕨菜中总多酚的提取工艺进行优化。同时考察提取物对DPPH·、ABTS^(+)·、·OH的清除率。结果表明:野生蕨菜中总多酚提取的最优条件为超声温度76℃、超声时间46 min、超声功率360 W、料液比1∶37/(g/mL)。在此条件下,野生蕨菜中总多酚的提取量为3.15 mg/g。各因素对提取量的影响大小:超声温度>超声时间>料液比>超声功率;而蕨菜醇提物对DPPH·、ABTS+·、·OH的IC50值分别为0.02183、0.01937、0.76970 mg/mL。因此,野生蕨菜醇提物有较强的抗氧化能力。The response surface method was used to optimize the extraction process of total polyphenols in wild Pteridium aquilinum.At the same time,the removal rate of DPPH·,ABTS^(+)·and·OH was investigated.The results showed that the optimal conditions for the extraction of total polyphenols from wild Pteridium aquilinum were as follows:ultrasonic temperature 76℃,ultrasonic time 46 min,ultrasonic power 360 W,solid-liquid ratio 1∶37 g/mL.Under these conditions,the extraction amount of total polyphenols in wild Pteridium aquilinum was 3.15 mg/g.The influence of each factor on the extraction amount were as follows:ultrasonic temperature>ultrasonic time>solid-liquid ratio>ultrasonic power.The IC50 values of the alcohol extract of Pteridium aquilinum against DPPH·,ABTS+·,·OH were 0.02183,0.01937,0.76970 mg/mL,respectively.Therefore,the alcohol extract of wild Pteridium aquilinum has strong antioxidant capacity.

关 键 词：野生蕨菜 多酚 响应面 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]