红菜苔多酚超声提取工艺优化及其抗氧化活性研究  

Study on Optimization of Ultrasonic Extraction Process and Antioxidant Activity of Polyphenols from Red Cabbage Moss

作　　者：翟淑红 曹洪坤 余诗琴 朱斯豪 ZHAI Shuhong;CAO Hongkun;YU Shiqin;ZHU Sihao(College of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan,Huibei 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《农产品加工》2023年第22期49-52,56,共5页Farm Products Processing

基　　金：百校联百县-高校服务乡村振兴科技支撑行动计划项目(BXLBX1060)。

摘　　要：以红菜苔为原料,总多酚含量为评价指标,以提取时间、料液比、乙醇体积分数、提取温度为影响因素,设计单因素试验和正交试验优化提取工艺,以最佳提取工艺提取多酚进行抗氧化活性试验。结果表明,红菜苔中多酚的最佳提取工艺为提取时间15 min,料液比1∶35,乙醇体积分数75%,提取温度50℃;各因素对提取量的影响大小依次是提取温度>乙醇体积分数>提取时间>料液比。在该提取工艺下,总多酚的提取量为0.345 mg/g。红菜苔多酚对DPPH·和·OH的半抑制质量浓度IC50分别是24μg/mL和90μg/mL,对两者均有较好的清除能力,抗氧化活性稍弱于维C。The single factor and orthogonal experiment were designed to optimize the extraction process with the red cabbage moss as raw material,the total polyphenol content as the evaluation index,the extraction time,the ratio of material to liquid,the concentration of ethanol,and the extraction temperature as the influencing factors.Antioxidant activity of polyphenols extracted by the best extraction process was tested.The results showed that the optimal extraction process of polyphenols from the red cabbage moss was as follows:extraction time 15 min,material to liquid ratio 1∶35,ethanol concentration 75%,extraction temperature 50℃;The effect of each factor on the extraction amount was in the order of temperature>ethanol concentration>time>material to liquid ratio.Under this extraction process,the extraction amount of total polyphenols was 0.345 mg/g.The semi inhibitory mass concentration IC50 of polyphenols from red cabbage moss on DPPH·and·OH was 24μg/mL and 90μg/mL,both had good scavenging capacity,and the antioxidant activity was slightly weaker than VC.

关 键 词：红菜苔 多酚 提取 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]