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作 者:王娟[1] 马春梅[1] 王丹[1] WANG Juan;MA Chunmei;WANG Dan(Pharmaceutical and Food College,Xuzhou Vocational College of Bioengineering,Xuzhou 221006)
机构地区:[1]徐州生物工程职业技术学院药品食品学院,徐州221006
出 处:《中国食品添加剂》2023年第3期125-134,共10页China Food Additives
基 金:2021年江苏高校“青蓝工程”项目资助(项目编号:202111)。
摘 要:优选低共熔溶剂(DES)协同超声波提取麦冬总黄酮的工艺条件,并研究其抗氧化活性。通过单因素试验筛选DES的种类和摩尔比、再考察已确定DES的含水量、料液比、超声时间、超声功率对麦冬总黄酮得率的影响,并以麦冬总黄酮得率(%)为指标,进一步采用响应面法优化DES协同超声辅助提取工艺条件,通过体外抗氧化试验评价其抗氧化活性。最佳提取工艺条件为:氯化胆碱/(1,4-丁二醇)摩尔比1∶4、DES含水量20.5%,液料比21∶1 mL/g,超声功率195 W,超声时间20 min;在最优条件下麦冬总黄酮得率为0.728%;体外抗氧化研究表明麦冬总黄酮的抗氧化作用与浓度呈正相关,对DPPH自由基、羟自由基和ABTS+自由基有显著的清除作用。DES协同超声波提取麦冬总黄酮工艺具有稳定、可行、绿色环保的特点,可用于麦冬总黄酮的提取,且麦冬总黄酮的体外抗氧化活性显著。To optimize the processing conditions of extracting total flavonoids from Ophiopogon japonicus by ultrasound-assistant deep eutectic solvent(DES)and to study flavonoids antioxidant activity. The types and molar ratio of DES were screened by single factor test,and the effects of water content,solid-liquid ratio,ultrasonic time and ultrasonic power on total flavonoids yield from Ophiopogon japonicus were investigated. The yield of total flavonoids was selected as the index,further optimized process conditions were studied by response surface methodology,and the antioxidant activity was evaluated in vitro antioxidant. The optimal extraction conditions were :choline chloride/(1,4-butanediol)1∶4,DES water content 20.5%,liquid-material ratio 21∶1 mL/g, ultrasonic power 195 W,ultrasonic time 20 min. Under the optimal conditions,the total flavonoids yield of Ophiopogon japonicus was 0.728%;in vitro antioxidant studies showed that antioxidant effect of Ophiopogon japonicus total flavonoids was positively correlated with the concentration. The total flavonoids had a significant scavenging effect on DPPH free radicals,hydroxyl radicals and ABTS+free radicals. The extraction process was stable,feasible and environmentally friendly. It could be used for the extraction of total flavonoids from Ophiopogon japonicas. The total flavonoids of Ophiopogon japonicus had significant antioxidant activity in vitro.
分 类 号:TS202.3[轻工技术与工程—食品科学]
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