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投稿时间：2024-09-30
投稿时间：2024-09-30
中文摘要: 以白、红、黑三色藜麦为原料，分别采用乙醇溶剂浸提三色藜麦中的多酚，以多酚提取量为评价指标，通过响应面试验设计优化提取工艺，并考察红藜麦多酚的体外抗氧化能力。经过优化得到最佳参数为提取温度76 ℃、提取时间90 min、乙醇浓度70%、料液比 1∶25 （g/mL），该条件下白、红、黑三色藜麦的实际多酚提取量分别为 16.518、19.656、17.811 mg/g。抗氧化试验结果表明，红藜麦多酚对 ABTS+自由基、DPPH自由基、羟自由基均具有较好的清除能力，在最佳提取条件下，其最高清除率分别为37.62%、45.01%、5.55%，且对铁离子的还原能力最大，为0.35，表明红藜麦多酚具有较好的抗氧化能力。
Abstract:Polyphenols were extracted from white， red， and black quinoa with ethanol as the solvent. With the polyphenol yield as the evaluation index， the extraction process was optimized through a response surface design. Furthermore， the in vitro antioxidant activity of red quinoa polyphenols was investigated. The optimal parameters were obtained as follows： extraction temperature of 76 ℃， extraction time of 90 min， ethanol concentration of 70%， and solid-to-liquid ratio of 1∶25 （g/mL）. Under these conditions， the actual yields of polyphenol extracted from white， red， and black quinoa were 16.518， 19.656， and 17.811 mg/g， respectively. The red quinoa polyphenols had good scavenging abilities against ABTS+， DPPH， and hydroxyl free radicals. The red quinoa polyphenols obtained under the optimal extraction conditions showed the highest scavenging rates of 37.62%， 45.01%， and 5.55%， respectively， against ABTS+， DPPH， and hydroxyl free radicals and the maximum ferric ion reducing antioxidant power of 0.35， demonstrating good antioxidant activity.
keywords: Chenopodium quinoɑ Willd polyphenols ethanol extraction method process optimization antioxidant activity
文章编号：202601015 中图分类号： 文献标志码：
基金项目:青岛西海岸新区 2021 年度科技项目（2021-22）
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