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食品研究与开发:2022,43(4):57-63
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山楂叶黄酮分离纯化及抗氧化活性
(1.天津科技大学食品科学与工程学院,天津 300457;2.食品生物技术教育部工程研究中心(天津科技大学),天津 300457;3.天津食品集团有限公司,天津 300074)
Isolation,Purification,and Antioxidant Activity of Flavonoids from Hawthorn Leaves
(1.College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;2.Engineering Research Center of Food Biotechnology,Ministry of Education(Tianjin University of Science&Technology),Tianjin 300457,China;3.Tianjin Food Group Co.,Ltd.,Tianjin 300074,China)
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投稿时间:2021-09-30    
中文摘要: 该研究以山楂叶为研究材料,利用超声辅助提取法制备山楂叶黄酮(hawthorn leaf flavonoids,HLF),在单因素试验的基础上,通过响应面法优化提取工艺,随后利用AB-8大孔吸附树脂纯化粗提液,并对其体外抗氧化活性进行初步分析。结果表明:当乙醇体积分数为60%,料液比1∶17(g/mL),提取时间110 min,提取温度54℃时,黄酮提取率最高,为(7.53±0.15)%。经AB-8纯化后,HLF质量分数为(85.61±0.72)%,较纯化前提高了58.36%。体外抗氧化结果表明,100 μg/mL 的 HLF 对于 DPPH·、ABTS+·、·OH 以及 O2-·的抑制率分别为(78.88±4.76)%、(94.73±1.36)%、(91.10±4.64)%及(64.71±2.39)%。
Abstract:In this study,hawthorn leaf flavonoids(HLF)were prepared through ultrasound-assisted extraction,and their antioxidant activity was analyzed in vitro.Based on single-factor experiments,the extraction process was optimized using the response surface method,and the crude extract was purified using AB-8 macroporous adsorption resin.The optimized production process was as follows:the volume fraction of ethanol was 60%,solid-liquid ratio was 1∶17(g/mL),extraction time was 110 min,and extraction temperature was 54 ℃.Based on the extraction process,the extraction rate of HLF was(7.53±0.15)%.After purification using AB-8,the mass fraction of HLF was(85.61±0.72)%,which was 58.36% higher than the initial value.The results showed that the inhibition rates of 100 μg/mL HLF on DPPH·,ABTS+·,·OH and O2-·were(78.88 ±4.76)%,(94.73±1.36)%,(91.10±4.64)%,and(64.71±2.39)%,respectively.
文章编号:202204009     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(31401678);天津市教委科研计划项目(2017KJ003);食品生物技术教育部工程研究中心(天津科技大学)工程化应用项目(SPZX008-18)
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