苦荆茶黄酮提取工艺及其功能活性研究  

Extraction Technology and Functional Activity of Flavonoids from Bitter Wattle Tea

作　　者：李倩 秦键盈 刘琳琳 陈晓莹 LI Qian;QIN Jianying;LIU Linlin;CHEN Xiaoying(Engineering College,Guangzhou Institute of Business and Industry,Guangzhou 510000,China;Universiti Sains Malaysia,Penang 118000,Malaysia;School of Health,Chongqing Industry and Trade Polytechnic,Chongqing 408000,China)

机构地区：[1]广州工商学院工学院,广东广州510000 [2]马来西亚理科大学,马来西亚槟城118000 [3]重庆工贸职业技术学院健康学院,重庆408000

出　　处：《食品科技》2025年第1期214-222,共9页Food Science and Technology

基　　金：教育部产学合作协同育人项目(231103880091918);广州工商学院高等教育教学改革项目(JXGG20231008);2024年广州工商学院横向课题(KYHX2024064);重庆市教委科学技术研究计划项目(KJQN202403607)。

摘　　要：以苦荆茶为原料,采用超声波辅助乙醇法提取总黄酮,通过单因素和响应面法优化提取工艺,并探究在最佳提取工艺下苦荆茶黄酮溶液对α-淀粉酶的抑制活性以及对1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除效果及总抗氧化能力(Total antioxidant capacity,T-AOC)。结果显示:最佳提取工艺条件为料液比1:130 g/mL、乙醇体积分数65%、超声功率350 W、时间30 min,苦荆茶黄酮的平均得率为2.27%。当苦荆茶黄酮浓度为37.5μg/mL时,对α-淀粉酶抑制率达到93.21%,表明苦荆茶黄酮对α-淀粉酶具有较好的抑制作用。抗氧化结果显示:苦荆茶黄酮浓度为0.15 mg/mL时,对铁离子的还原能力为1.14μmol/mL,DPPH自由基清除率为90.68%;黄酮浓度为6μg/mL时,对ABTS阳离子自由基的清除率为92.98%。整体而言,总黄酮对ABTS阳离子自由基和DPPH自由基清除能力均高于相同浓度的抗坏血酸,表明苦荆茶黄酮具有较好的抗氧化能力,可为苦荆茶的开发利用提供一定参考。Using bitter wattle tea as raw material,the total flavonoids were extracted by ultrasonic-assisted ethanol method,and the extraction process was optimized by single factor and response surface method.The inhibitory activity of flavonoid solution onα-amylase and the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation and total antioxidant capacity(T-AOC)were investigated under the optimal extraction process.The results showed that the optimal extraction conditions were as follows:solid-liquid ratio 1:130 g/mL,ethanol concentration 65%,ultrasonic power 350 W and time 30 min.The average yield of flavonoids was 2.27%.When the flavonoid concentration was 37.5μg/mL,the inhibition rate ofα-amylase reached 93.21%,which indicated that flavonoid had a good inhibitory effect onα-amylase.Antioxidant results showed:when the flavonoid concentration was 0.15 mg/mL,the ferric ion reducing antioxidant power(FRAP)was 1.14μmol/mL,the scavenging rate of DPPH radical was 90.68%,and the scavenging rate of ABTS radical cation was 92.98%when the flavonoid concentration was 6μg/mL.The flavonoids of bitter wattle tea have better antioxidant ability,and the scavenging ability of ABTS and DPPH is higher than that of ascorbic acid at the same concentration.The study results can provide some reference for the development and utilization of bitter wattle tea.

关 键 词：苦荆茶 黄酮 Α-淀粉酶 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]