本文已被：浏览 883次 下载 448次
投稿时间：2021-09-24
投稿时间：2021-09-24
中文摘要: 以油茶饼粕为试验材料，通过单因素和响应面试验优化其微波辅助提取工艺，并初步研究其抗氧化活性。结果表明，最佳提取工艺条件为微波功率600 W、微波时间5.5 min、微波温度63℃、乙醇体积分数48%、液料比70∶1（mL/g），此条件下，油茶饼粕多酚的实际提取量为42.29 mg/g。抗氧化试验结果表明，油茶饼粕多酚对DPPH自由基、超氧阴离子自由基、羟基自由基均具有一定的清除能力，在试验所选浓度范围内，最高清除率分别为83.76%、83.38%、34.96%，表明油茶饼粕多酚具有良好的抗氧化活性。
Abstract:Using Camellia seed cake as a test material，microwave-assisted extraction conditions were optimized using a single factor methodology and response surface methodology.Additionally，the antioxidant activity was evaluated.The results showed that the optimum extraction conditions were a microwave power of 600 W，a microwave time of 5.5 min，a microwave temperature of 63℃，an ethanol concentration of 48%and a liquid to material ratio of 70 ∶1（mL/g）.The actual extraction quantity of polyphenols from Camellia seed cake was 42.29 mg/g under these conditions.The antioxidant test results showed that polyphenols from Camellia seed cake had a certain scavenging ability on DPPH radicals，superoxide anion radicals and hydroxyl radicals.Within the selected concentration range，the highest scavenging rates were 83.76%，83.38%and 34.96%，respectively，which indicates that polyphenols from Camellia seed cake have good antioxidant activity.
keywords: Camellia seed cake response surface methodology polyphenols microwave-assisted extraction antioxidant activity
文章编号：202209015 中图分类号： 文献标志码：
基金项目:2018-2020年广西本科高校特色专业及实验实训教学基地（中心）建设项目（桂教高教[2018]52号）；广西科技师范学院科研项目（GXKS2020GKY009）；广西科技师范学院大学生创新创业训练计划项目（X2021266）
引用文本：
津ICP备20000603号-1