桑叶多酚提取工艺优化及复配物比较研究  

Optimization Extracting Process and Comparative Study of Compounds of Polyphenol in Mulberry Leaf

作　　者：苏宁 刘志明[2] 王海英[1] SU Ning;LIU Zhiming;WANG Haiying(School of Forestry,Northeast Forestry University,Harbin 150040,China;College of Material Science and Engineering,Northeast Forestry University,Harbin 150040,China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]东北林业大学材料科学与工程学院,黑龙江哈尔滨150040

出　　处：《食品科技》2024年第5期178-186,共9页Food Science and Technology

基　　金：横向课题(01043216004)。

摘　　要：采用乙醇浸提1 h后超声波辅助法制备桑叶多酚提取物,以多酚得率为指标,响应面法优化提取条件,并比较桑叶多酚提取物、复配物(桑叶提取物与蒙古栎木醋液复配)的抗氧化能力和多酚保有率。结果表明:桑叶多酚最佳提取工艺为提取功率200 W、液料比15:1(mL:g)、超声时间49 min、超声温度61 ℃、乙醇体积分数64%,多酚实际得率为3.087%。提取物对总还原能力的半数有效浓度(EC_(50))为4.67 g/L,对羟基自由基和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基的半数清除率(IC_(50))分别为1.2 g/L和0.065 g/L;复配物对总还原能力的EC_(50)为5.91 g/L,对DPPH自由基的IC_(50)为0.152 g/L。温度30 ℃、pH3、黑暗条件下提取物和复配物的多酚保有率均最高,随着温度升高、pH值增加、光照处理极大降低了多酚保有率。提取物的抗氧化能力和多酚保有率均强于复配物,桑叶多酚提取物与木醋液不具有抗氧化协同增效作用。The polyphenol extract of mulberry leaves was prepared by ultrasonic-assisted method after 1 h ethanol extraction.The extraction conditions were optimized by response surface method with the yield of polyphenol as the index.The antioxidant capacity and polyphenol retention rate of mulberry leaf polyphenol extract and complex (mulberry leaf extract mixed with Mongolian oak vinegar) were compared.The results showed that the optimal extraction technology was as follows:extraction power was 200 W,liquid-solid ratio was 15∶1(mL∶g),ultrasonic time was 49 min,ultrasonic temperature was 61 ℃,ethanol volume fraction was 64%,and the actual extraction rate of polyphenols was 3.087%.The half-effect concentration (EC_(50)) of the extract on the total reducing capacity was 4.67 g/L,and the half-inhibitory concentration (IC_(50)) on hydroxyl and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical were 1.2 g/L and 0.065 g/L,respectively.The EC_(50) of the complex for total reduction capacity was 5.91 g/L,and the IC_(50) for DPPH radical was 0.152 g/L.The polyphenol retention rates of extracts and compounds were the highest at 30 ℃,pH 3 and dark conditions.With the increase of temperature,pH value and light treatment,the polyphenol retention rates were greatly reduced.The antioxidant capacity and polyphenol retention rate of the extract were stronger than those of the complex,there was no synergistic effect between the extract and wood vinegar.

关 键 词：桑叶 工艺优化 多酚提取物 复配物 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]