蹄叶橐吾黄酮提取工艺优化及其抗氧化活性分析  

Optimization of Extraction Process of Flavonoids from Ligularia fischeri and Analysis of Antioxidant Activity

作　　者：王蒙蒙 崔敬爱[1] WANG Mengmeng;CUI Jing'ai(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品研究与开发》2023年第20期144-152,共9页Food Research and Development

基　　金：吉林省科技发展计划项目(20200708054YY)。

摘　　要：该文探究蹄叶橐吾黄酮(flavonoids from Ligularia fischeri,FLF)的最佳提取工艺并分析其抗氧化能力。以超声波辅助纤维素酶酶解法提取FLF,通过单因素试验、Plackett-Burman和响应面优化试验得出FLF最佳提取工艺,并对还原力、DPPH·清除率和ABTS^(+)·清除率进行测定,探究FLF体外抗氧化活性。结果表明,最佳提取工艺为纤维素酶添加量168 mg、酶解温度50℃、酶解时间51 min、料液比1∶25(g/mL)、超声功率190 W、提取时间74 min,此工艺下FLF得率为2.05%。FLF具有一定的抗氧化能力,但弱于维生素C。超声波辅助纤维素酶酶解法可以有效提高FLF的得率,得到的FLF具有较优的抗氧化活性。To explore the optimal extraction process of flavonoids from Ligularia fischeri(FLF)and analyze its antioxidant capacity,FLF was extracted by ultrasound-assisted cellulase enzymatic hydrolysis.The optimal extraction process was obtained by single factor test,Plackett-Burman test and response surface optimization test.The antioxidant activity of FLF in vitro was investigated by the determination of reducing power,DPPH·and ABTS^(+)·scavenging ability.The optimum extraction conditions were cellulase dosage of 168 mg,hydrolysis temperature of 50℃,hydrolysis time of 51 min,solid-liquid ratio of 1∶25(g/mL),ultrasonic power of 190 W,and extraction time of 74 min to yield 2.05%FLF.FLF had antioxidant capacity which was worse than VC.Ultrasound-assisted cellulase enzymatic hydrolysis can effectively improve the yield of FLF and the extracted FLF has better antioxidant activity.

关 键 词：蹄叶橐吾 黄酮 提取 工艺优化 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]