四棱豆叶总酚提取工艺优化及抗氧化能力研究  

Optimization of Extraction Process and Antioxidant Activity of Total Phenols from Winged Bean Leaves

作　　者：何洪鑫 孙风霞 王赫 李爱光 代理响 刘霞[1] HE Hongxin;SUN Fengxia;WANG He;LI Aiguang;DAI Lixiang;LIU Xia(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《天津科技大学学报》2025年第2期29-36,共8页Journal of Tianjin University of Science & Technology

基　　金：宁夏回族自治区重点研发计划项目(2022BBF03026)。

摘　　要：以超声辅助醇提四棱豆叶总酚提取量为考察指标,在单因素实验的基础上,通过响应面实验优化总酚的提取工艺。以DPPH自由基、ABTS^(+)自由基、羟自由基清除率以及亚铁离子与三吡啶基三嗪(FRAP还原力)4种抗氧化能力分析方法,考察四棱豆叶总酚的抗氧化能力。结果表明:四棱豆叶总酚的最佳提取工艺为乙醇体积分数38%、提取温度67℃、料液比(g∶mL)1∶26、超声功率300W、提取时间40 min,在该条件下四棱豆叶总酚提取量达到6.01 mg/g。四棱豆叶总酚提取物对DPPH自由基、ABTS^(+)自由基、羟自由基具有较强的清除作用,其IC50分别为2.09 mg/mL、0.39 mg/mL、0.00032mg/mL。液相色谱-串联质谱(LC-MS/MS)技术分析结果表明,四棱豆叶醇提物中的酚酸类化合物成分共有31种,其中邻羟基肉桂酸对其抗氧化能力贡献较大。In the present study,the extraction of total phenols from the leaves of winged bean was investigated by ultrasound-assisted alcoholic extraction,and the extraction process of total phenols was optimised by response surface test on the basis of one-way test.And the antioxidant capacity of total phenols was investigated by four antioxidant capacity analyses,namely DPPH·,ABTS^(+),·OH radical scavenging rate,and ferrous ion and tripyridyltriazine(FRAP reducing power).The results showed that the optimal extraction process of total phenol was 38%ethanol volume fraction,extraction temperature of 67℃,material-liquid ratio of 1∶26(g/mL),ultrasonic power 300 w,and extraction time of 40 min,and the extracted amount of total phenol reached 6.01 mg/g under these conditions.Moreover,the extract of total phenol had a stronger scavenging effect on the DPPH,ABTS^(+),and OH free radicals,and its DPPH·,ABTS^(+),and·OH with IC50 of 2.09 mg/mL,0.39 mg/mL,and 0.00032mg/mL,respectively.Analysis using LC-MS/MS showed that there were 31 phenolic acid com-ponents in the alcoholic extracts of winged bean leaves,of which o-hydroxycinnamic acid provided a greater contribution to its antioxidant capacity.

关 键 词：四棱豆叶 总酚提取 抗氧化能力 成分分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]