韭菜多酚提取工艺优化及抗氧化性分析  

Optimization of Extraction Process and Antioxidant Activity of Polyphenol from Chinese Leek

作　　者：尹国友[1] 王梦迪 刘招军 弓欣彤 邓佳静 孙婕[1] YIN Guoyou;WANG Mengdi;LIU Zhaojun;GONG Xintong;DENG Jiajing;SUN Jie(Henan University of Urban Construction,Pingdingshan 467036,China)

机构地区：[1]河南城建学院,河南平顶山467036

出　　处：《食品科技》2024年第2期211-219,共9页Food Science and Technology

基　　金：河南省重点研发与推广专项(科技攻关)项目(222102310527,232102110087);企业合作项目(CY-PF2021HZ-1)。

摘　　要：为探究韭菜多酚的最优提取工艺及其体外抗氧化活性,采用响应面法对超声波辅助提取韭菜多酚进行优化,并初步探讨了韭菜多酚的体外抗氧化能力。结果表明,最佳提取工艺条件为:乙醇体积分数68%、液料比31:1、超声功率79 W、提取温度40℃,此时韭菜中多酚的提取量为8.69 mg/100 g。利用超高效液相色谱-质谱联用法测定韭菜多酚中含有16种化合物,包括2种黄酮、2种生物碱、1种有机酸、3种萜类化合物、3种普通酚类化合物和5种其他化合物。韭菜多酚对2,2’-联氮基-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2’-Azino-bis(3-ethyl-benzothiazoline-6-sulphonic acid)ammonium salt,ABTS)阳离子自由基、羟自由基以及1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基具有较强清除能力,IC50值分别为131.06、98.61、46.35μg/m L。研究表明韭菜多酚具有较好的抗氧化活性。In order to explore the optimal extraction process and in vitro antioxidant activity of Chinese leek polyphenols,this study optimized the ultrasound assisted extraction conditions of Chinese leek polyphenols using response surface methodology,and preliminarily explored the in vitro antioxidant capacity of Chinese leek polyphenol.The optimal extraction process conditions were as follows:ethanol volume fraction of 68%,liquid-material ratio of 31:1,ultrasound power of 79 W,and extraction temperature of 40 ℃,which the polyphenols extraction was 8.69 mg/100 g.An ultra-performance liquid chromatography-mass spectrometry method was used to determine the presence of 16 components in Chinese leeks polyphenols,including two flavonoids,two alkaloids,one organic acid,three terpenoids,three common phenolic compounds and five other compounds.The polyphenols exhibited better scavenging ability for 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) ammonium salt(ABTS)radical cation,hydroxyl radicals and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals with IC50 values of 131.06,98.61,46.35 μg/mL,respectively.The polyphenols from Chinese leeks had substantial effect on antioxidant activity.

关 键 词：韭菜 多酚 响应面 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]