山楂叶总黄酮提取工艺优化及抗氧化性研究  

Optimization of Extraction Process and Antioxidant Activity of Total Flavonoids from Hawthorn Leaves

作　　者：张佳淼 李丹丹 李杰 周铭懿 张振 ZHANG Jiamiao;LI Dandan;LI Jie;ZHOU Mingyi;ZHANG Zhen(School of Food and Health,Jinzhou Medical University,Jinzhou 121001)

机构地区：[1]锦州医科大学食品与健康学院,锦州121001

出　　处：《食品工业》2023年第11期82-87,共6页The Food Industry

基　　金：锦州医科大学横向课题H2023014。

摘　　要：山楂叶是我国一种药食同源的原料,具有多种生物活性。试验评估山楂叶作为天然抗氧化剂来源的利用潜力,研究总黄酮的最佳提取工艺及其抗氧化活性。结果表明:利用响应面法优化超声波辅助提取总黄酮的工艺条件,在超声功率100 W条件下,最佳工艺参数为提取时间66 min、乙醇体积分数66%、液固比39∶1 mL/g、提取温度77℃。在此条件下,总黄酮浸出率为17.78±0.97 mg/g,对DPPH·清除率的IC_(50)为0.18 mg/mL;抗氧化试验表明山楂叶总黄酮具有良好的抗氧化活性。试验结果证实超声辅助能有效提高山楂叶中总黄酮的提取率。该试验为天然原料中提取的天然食品抗氧化剂提供潜在的创新应用。Hawthorn leaf is a homologous raw material of medicine and food in my country,and has a variety of biological activities.The utilization potential of hawthorn leaf as a natural source of antioxidants was evaluated.The optimal extraction process and antioxidant activity of total fiavonoids were studied.The results showed that the ultrasonic-assisted extraction of total fiavonoids was optimized by response surface method.Under the condition of ultrasonic power of 100 W,the optimal process parameters were extraction time 66 min,ethanol concentration 66%,liquid-solid ratio 39∶1 mL/g,and extraction temperature 77℃.Under this condition,the leaching rate of total fiavonoids was 17.78±0.97 mg/g,and the IC_(50)of DPPH·clearance rate was 0.18 mg/mL,respectively.Antioxidant experiments showed that total fiavonoids in hawthorn leaves had good antioxidant activity.The results confrmed that ultrasound-assisted could effectively improve the extraction rate of total fiavonoids from hawthorn leaves.This study is that natural food antioxidants extracted from natural raw materials provide potential innovative applications.

关 键 词：山楂叶 总黄酮 超声波 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]