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投稿时间：2016-08-19
投稿时间：2016-08-19
中文摘要: 以酸浆果实为研究对象，对其多酚提取工艺进行优化并分析其（Ferric reducing antioxidant power，FRAP）还原 亚铁离子的能力）。采用响应面法对乙醇体积分数、料液比、温度、提取时间进行优化，确定酸浆果实多酚的最佳提取 条件，并采用 FRAP 对多酚提取物的体外抗氧化能力进行分析。结果表明：酸浆果实多酚的最佳提取条件为乙醇体积 分数 61.5 %、料液比 1 ∶ 15（g/mL）、浸提温度 59 ℃、提取时间 102 min，所得多酚得率为 0.899 % DW，与预测值偏差不 大。酸浆多酚 10 mg/mL 时 FRAP 值为 0.495 mmol/L。研究表明酸浆果实中含有多酚类物质，且具有一定的还原亚铁离 子的能力。
Abstract:The optimal extraction conditions and FRAP（ferric reducing antioxidant power） of polyphenols from Physalis alkekengi L. vdx. franchetii （Mast） Makino fruit were investigated. Response surface methodology was employed to optimize extraction process of polyphenols from P.alkekengi fruit by taking ethanol concentration， solid-liquid ratio， extraction temperature and extraction time as factors， and its antioxidant activity was investi－ gated by observing its FRAP. The optimized conditions were as follows： the ethanol concentration was 61.5 %， the proportion of solid-liquid was 1 ∶ 15（g/mL）， the extraction temperature was 59 ℃， and the extraction time was 102 min. Under the optimal conditions， the maximum extraction amounts of polyphenols was 0.899 % DW. For polyphenols from P. alkekengi fruit， the maximum FRAP value was 0.495mmol/L at a concentration of 10 mg/mL. The results demonstrated that P. alkekengi fruit rich in polyphenols had a certain in ferric reducing an－ tioxidant power.
文章编号：201710008 中图分类号： 文献标志码：A
基金项目:山西省国际科技合作项目（2015081024）；山西省科技攻关 项目（20150311020-2）；山西省回国留学人员科研资助项目（2016-073）
| Author Name | Affiliation |
| WU Qian-ying， WANG Xiao-wen*， GUO Yu， XU Hui-fang， WANG Yan-li | College of Food Science and Engineering， Shanxi Agricultural University， Taigu 030801， Shanxi， China |
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