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食品研究与开发:2021,42(18):100-106
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野地瓜茎中3种绿原酸提取工艺的优化及抗氧化活性研究
(1.贵阳学院食品与制药工程学院,贵州 贵阳 550005;2.贵州省果品加工工程技术研究中心,贵州 贵阳 550005)
Optimization of Extraction Technology and Antioxidant Activity of Three Chlorogenic Acid Compounds from Ficus tikoua Bur.Stems
(1.Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,Guizhou,China;2.Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,Guizhou,China)
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投稿时间:2021-03-08    
中文摘要: 以野地瓜茎中新绿原酸、绿原酸和隐绿原酸得率的总评归一值为评价指标,采用响应面设计对野地瓜茎回流提取工艺进行优化。利用DPPH自由基和ABTS+自由基清除率评价不同提取工艺下野地瓜茎提取物的抗氧化活性。结果表明,野地瓜茎提取物中3种绿原酸得率最佳的提取工艺为乙醇浓度63%、提取温度72℃、料液比1∶26(g/mL),经验证试验总评归一值为0.920 1±0.023 0。与预测值(0.928 0)的偏差为0.85%,二项式拟合效果好;最佳工艺下野地瓜茎提取物对 DPPH 自由基、ABTS+自由基清除活性的半数抑制浓度(IC50)分别为(24.32±0.52)、(67.52±0.89)μg/mL;相关性分析显示3种绿原酸对DPPH自由基和ABTS+自由基清除能力贡献显著。
Abstract:The overall desired yield values of neochlorogenic acid,chlorogenic acid,and cryptochlorogenic acid were used as evaluation indexesto optimize their reflux extraction process using response surface methodology.The antioxidant activity of extracts from the stems of Ficus tikoua Bur.were evaluated by DPPH free radical and ABTS+free radical scavenging.The results showed that the optimal conditions were as follows:63%ethanol concentration,extraction temperature of 72 ℃,and a solid-liquid ratio of 1∶26 g/mL.The validation test showed that the OD value of the three components was 0.920 1±0.023 0,with a deviation of 0.85%from the predicted value(0.928 0).The half inhibitory concentrations(IC50)of DPPH and ABTS+free radical scavenging activities were(24.32±0.52)μg/mL and(67.52±0.89)μg/mL,respectively.Relevance analysis showed that all three chlorogenic acid compoundscontributed significantly to DPPH and ABTS+radical scavenging activities.
文章编号:202118015     中图分类号:    文献标志码:
基金项目:贵州省教育厅青年科技人才成长项目(黔教合KY字[2017]244);贵州省教育厅高等学校拔尖人才计划(黔教合KY字[2019]066号)
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