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作 者:冉丽梅 樊旭 赵鹤鹏[1] 周鸿立[1] RAN Li-mei;FAN Xu;ZHAO He-peng;ZHOU Hong-li(School of Chemical and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin 132022,Jilin,China;Institute of Chemical Industry of Forest Products,Chinese Academy of Forestry,Nanjing 210042,Jiangsu,China)
机构地区:[1]吉林化工学院化学与制药工程学院,吉林吉林132022 [2]中国林业科学研究院林产化学工业研究所,江苏南京210042
出 处:《粮食与油脂》2023年第1期110-114,共5页Cereals & Oils
基 金:吉林市科技创新创业大赛项目(201851869);吉化院合字[2018]第075号。
摘 要:以沙棘为原料,在单因素试验基础上利用响应面法优化沙棘总黄酮的闪式提取工艺,并与回流法对比分析总黄酮得率及其抗氧化活性。结果表明:闪式提取最佳工艺为转速6060 r/min、料液比1∶80(g/mL)、乙醇体积分数80%、提取时间92 s,在此工艺条件下总黄酮得率为4.11%±0.03%,与回流法(2.70%±0.03%)相比,总黄酮得率提高;当沙棘总黄酮质量浓度达到100μg/mL时,闪式提取沙棘总黄酮总还原力的吸光度为1.25±0.03,而回流提取的吸光度为0.90±0.02;闪式提取和回流提取对沙棘总黄酮·OH IC50分别为(1.35±0.07)、(1.66±0.06)μg/mL,对DPPH·IC50分别为(80.68±0.04)、(90.35±0.03)μg/mL,对ABTS+·IC50分别为(48.78±0.03)、(88.63±0.02)μg/mL。表明闪式提取法具有较高的得率和较强的抗氧化活性。Using Hippophae rhamnoides L.as raw material,the flash extraction process of total flavonoids from Hippophae rhamnoides L.was optimized by response surface methodology based on single factor test,and the yield and antioxidant activity of total flavonoids were compared with reflux method.The results showed that the optimum conditions of flash extraction were rotational speed 6060 r/min,ratio of material to liquid 1∶80(g/mL),ethanol volume fraction 80%,extraction time 92 s.Under these conditions,the yield of total flavonoids was 4.11%±0.03%.Compared with reflux method(2.70%±0.03%),the yield of total flavonoids increased.When the mass concentration of total flavonoids of Hippophae rhamnoides L.reached 100μg/mL,the absorbance of total reducing power of flash extraction of total flavonoids of Hippophae rhamnoides L.was 1.25±0.03,while the absorbance of reflux extraction was 0.90±0.02.The IC50of total flavonoids·OH by flash extraction and reflux extraction were(1.35±0.07)and(1.66±0.06)μg/mL,and the DPPH·IC50were(80.68±0.04)and(90.35±0.03)μg/mL,respectively.ABTS+·IC50were(48.78±0.03)and(88.63±0.02)μg/mL,respectively.The results showed that flash extraction had higher yield and stronger antioxidant activity.
分 类 号:TS201.1[轻工技术与工程—食品科学]
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