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投稿时间：2021-04-28
投稿时间：2021-04-28
中文摘要: 以猕猴桃酿酒发酵后的果渣为原料，采用响应面法优化猕猴桃果渣总黄酮的微波辅助提取工艺，并测定其对DPPH·和ABTS+·的清除率，评价最佳工艺条件提取的总黄酮的抗氧化活性。结果表明，猕猴桃果渣总黄酮提取的最佳工艺条件为乙醇浓度50%、提取温度66℃、提取时间16 min，在此条件下，总黄酮得率为3.02%。猕猴桃果渣总黄酮提取物对DPPH·、ABTS+·具有不同程度的清除作用，当总黄酮提取物浓度为30.16 μg/mL时，对DPPH·清除率为83.08%，当总黄酮提取物浓度为12.08 μg/mL时，对ABTS+·清除率为97.36%，表明猕猴桃果渣总黄酮具有较好的抗氧化活性。
Abstract:Response surface methodology was used to optimize the microwave-assisted extraction process for total flavonoids from kiwi fruit residues.The DPPH· scavenging rate and ABTS+· scavenging rate of the total flavonoids which were extracted under the optimum conditions were determined to evaluate the antioxidant activities.The results showed that the optimum conditions were as follows:ethanol concentration of 50%，extraction at 66 ℃ for 16 min.Under such conditions，the yield of total flavonoids was 3.02%，and the ability of the extracted total flavonoids to scavenge DPPH·and ABTS+·was different.Total flavonoids at 30.16 μg/mL demonstrated DPPH·scavenging rate of 83.08%，while the total flavonoids at 12.08 μg/mL displayed ABST+·scavenging rate of 97.36%.Therefore，kiwi fruit residues had strong antioxidant activity.
keywords: kiwi fruit residues total flavonoids microwave-assisted extraction process optimization antioxidant activity
文章编号：202212011 中图分类号： 文献标志码：
基金项目:六盘水师范学院实验教学示范中心（LPSSYsyjxsfzx201701）；贵州省特色农业种质资源开发与利用特色重点实验室（黔教合KY字2017012）
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