超声提取仙人掌果中的总黄酮优化及其体外抗氧化活性研究
Study on the Optimum Ultrasonic Extraction Process of Flavonoids from Cactus Fruit and Its Antioxidant Activity
陈姗姗 1冯涛1
作者信息
- 1. 黄河水利职业技术学院(开封 475004)
- 折叠
摘要
为优化超声法提取仙人掌果中总黄酮的工艺和考察其体外抗氧化活性,试验考察了影响总黄酮提取率的4个主要影响因素,即乙醇体积分数、提取温度、液料比和超声时间.通过四因素四水平的正交试验得到,当乙醇体积分数为65％,提取温度为60 ℃,液料比为35∶1(mL/g),超声时间为15 min时,总黄酮提取量为7.72 mg/g,提取效果最好.该提取物对DPPH自由基去除率达88.54％,超氧阴离子去除率达73.21％,证明其具有较好的抗氧化能力.
Abstract
To optimize the extraction process of flavones from cactus fruit by the ultrasonic method and to investigate its antioxidant activity,the effects of the percentage of ethanol volume fraction,liquid-solid ratio,liquid-solid ratio and ultrasonic time on the extraction rate of flavonoids were investigated,and four factors and four levels orthogonal experiment was carried out.The optimal extraction conditions were determined as follows:ethanol volume fraction was 65％,extraction temperature was 60 ℃,liquid-solid ratio was 35∶1(mL/g),and ultrasonic time was 15 min,under which the extraction amount of total flavonoids was 7.72 mg/g,and the extraction effect was the best.The results showed that the DPPH clearance rate was 88.54％,and the removal rate of superoxide anion radical was 73.21％,which had good antioxidant capacity.
关键词
仙人掌果/超声提取/总黄酮/抗氧化活性Key words
cactus fruit/ultrasonic extraction/flavones/antioxidant activity引用本文复制引用
出版年
2024
NETL
NSTL
万方数据