木耳菜总黄酮提取工艺优化及其抗氧化活性研究  

Optimization of Extraction Process of Total Flavonoids from Gynura Cusimbua and Its Antioxidant Activity

作　　者：曾稍俏[1] ZENG Shaoqiao(Department of Food Engineering,Zhangzhou City Vocational College,Zhangzhou 363000,China)

机构地区：[1]漳州城市职业学院食品工程系,福建漳州363000

出　　处：《湖北民族大学学报（自然科学版）》2023年第4期440-447,共8页Journal of Hubei Minzu University:Natural Science Edition

基　　金：漳州市自然科学基金项目(ZZ2021J38);福建省中青年教师教育科研项目(JAT210934)。

摘　　要：为了提高木耳菜的经济附加值,研究和优化木耳菜总黄酮的提取工艺并评估其抗氧化活性。以木耳菜为原料,总黄酮提取率为指标,利用超声波的超声震动作用破坏木耳菜的细胞壁,以提高木耳菜总黄酮的提取率。在单因素实验的基础上,进一步使用Box-Behnken设计对木耳菜总黄酮的超声波辅助提取工艺进行响应面优化,并考察木耳菜总黄酮对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、羟基(OH)自由基的清除率。研究结果表明:最佳的木耳菜总黄酮提取工艺是乙醇体积分数为72%、超声时间为29 min、超声温度为63℃以及液料比为42 mL/g,得到木耳菜总黄酮提取率为54.23 mg/g,与理论最大值的相对误差仅为1.97%,验证了回归模型的准确性和可靠性。木耳菜总黄酮具备一定的自由基清除能力,其对DPPH自由基、OH自由基的清除能力的半抑制浓度(half maximal inhibitory concentration,IC 50)分别为69.61、154.90 mg/L,表明木耳菜总黄酮是一种具有抗氧化潜力的物质,可作为一种天然绿色抗氧化添加剂。In order to study and optimize the extraction process of total flavonoids from Gynura cusimbua and evaluate its antioxidant activity,the cell wall of Gynura cusimbua was destroyed by ultrasonic vibration with the extraction yield of total flavonoids as an index to improve the extraction yield of total flavonoids from Gynura cusimbua.On the basis of single factor experiment,Box-Behnken design was further used to optimize the extraction process of total flavonoids from Gynura cusimbua,and the scavenging rate of total flavonoids from Gynura cusimbua to 1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl(OH)free radicals was investigated.The results showed that the optimum extraction process of total flavonoids from Gynura cusimbua was as follows:ethanol volume fraction 72%,ultrasonic time 29 min,ultrasonic temperature 63℃and liquid-material ratio 42 mL/g.The extraction yield of total flavonoids from Gynura cusimbua was 54.23 mg/g,and the relative error with the theoretical mgaximum was only 1.97%,and the accuracy and reliability of the regression model were proved.The total flavonoids of Gynura cusimbua had certain free radical scavenging ability,and its half maximal inhibitory concentration(IC 50)values of scavenging DPPH and OH free radicals were 69.61 and 154.90 mg/L,respectively,which indicate that the total flavonoids of Gynura cusimbua was a substance with antioxidant potential and can be used as a natural green antioxidant additive.

关 键 词：木耳菜 总黄酮 单因素实验 响应面法 超声波 提取工艺 抗氧化 

分 类 号：TS202[轻工技术与工程—食品科学] S682[轻工技术与工程—食品科学与工程] O629[农业科学—观赏园艺]