响应面法优化花生红衣绿原酸微波超声提取工艺  

Optimization on Microwave-Ultrasonic Extraction of Chlorogenic Acid from Peanut Skin Using Response Surface Method

作　　者：王娜[1,2] 李小云 余秋颖 宁灿灿 李正邦 李军伟 任红涛 WANG Na;LI Xiao-yun;YU Qiu-ying;NING Can-can;LI Zheng-bang;LI Jun-wei;REN Hong-tao(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Zhengzhou Laboratory of Nutrition and Health Food,Zhengzhou 450002,China;Zhengyang Xindi Peanut Group Company,Ltd,Zhumadian 463600,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]郑州市营养与健康食品重点实验室,河南郑州450002 [3]正阳新地花生集团有限公司,河南驻马店463600

出　　处：《花生学报》2021年第4期36-42,56,共8页Journal of Peanut Science

基　　金：郑州市营养与健康食品重点实验室(KF20190325)。

摘　　要：为提高花生红衣利用率,以花生红衣为原料,采用微波超声提取工艺提取红衣绿原酸。以提取率和DPPH自由基清除率为考察指标,在单因素和Plackett-Burman试验基础上,采用Box-Behnken中心组合设计优化提取工艺。结果表明:液料比60∶1(mL/g)、乙醇浓度59%、pH 7、微波功率500 W、微波40 s、超声功率350 W、超声10 min时绿原酸提取率最高为0.573%。DPPH自由基清除试验表明绿原酸粗提液具有较高抗氧化活性,当粗提液为0.1 mg/mL时,其DPPH自由基清除率为94.9%。In order to improve the utilization ratio of peanut skin,the microwave-ultrasonic extraction technology was used to extract chlorogenic acid from peanut skin.Using the extraction rate of chlorogenic acid and the DPPH scavenging rate as the indexes,on the basis of single factor and Plackett-Burman design experiments,the extraction technology of chlorogenic acid was optimized by using Box-Behnke central composite design theory.The results showed that under the conditions of ratio of liquor to material(V/m)as 60 mL:1 g,59%ethanol,and solvent pH value of 7,microwave irradiation of 500 W for 40 s,and ultrasonic treatment of 350 W for 10 min,the highest extraction rate of chlorogenic acid was 0.573%.The DPPH scavenging experiments manifested that the crude extract of chlorogenic acid had high antioxidant activity.The DPPH scavenging rate was 94.9%when the concentration of crude extract of chlorogenic acid was 0.1 mg/mL.

关 键 词：花生红衣 绿原酸 响应面法 微波超声提取 抗氧化活性 

分 类 号：S565.209.9[农业科学—作物学] R284.2[医药卫生—中药学]