食品科学 ›› 2013, Vol. 34 ›› Issue (4): 88-93.

• 工艺技术 • 上一篇    下一篇

“黑美人”土豆黄酮提取及抗氧化活性研究

张勇1,高海宁1,焦扬1,吴冬青2,张勇1   

  1. 1. 河西学院
    2. 河西学院化学化工学院
  • 收稿日期:2011-11-07 修回日期:2012-12-29 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 张勇 E-mail:zhangyong@hxu.edu.cn
  • 基金资助:

    甘肃省高校研究生导师科研项目;民乐县科技局与河西学院合作项目

Optimozation of Extraction Techenology of Flavonoids from Black Beauty potato and Evaluation of Antioxidant Activities

  • Received:2011-11-07 Revised:2012-12-29 Online:2013-02-25 Published:2013-01-29

摘要:

摘 要:对黑美人土豆黄酮提取工艺及抗氧化性进行了研究。结果表明,影响黑美人土豆黄酮提取率主要因素的大小为温度,料液比和乙醇体积分数;最优工艺条件为提取温度78℃、乙醇体积分数62%,料液比1g:35mL。在此工艺条件下,最大响应值(1.037%)和实验测定值(1.025%)相符合,说明响应面法优化黑美人土豆黄酮是可行和有效的。黑美人土豆黄酮与VC、芦丁相比较清除DPPH自由基能力大于芦丁小于VC;黄酮质量浓度在≤20μg/mL时清除ABTS自由基的能力和抗氧化力大于VC,但始终大于同质量浓度的芦丁,结果显示黑美人土豆黄酮具有显著的抗氧化活性,可以作为潜在的抗氧化剂或者功能性食品资源。

Abstract:

Abstract: The aim of this study was to investigate optimum condition for extraction of flavonoids and the antioxidant activities from the Black Beauty potato. The results showed that extraction rate of the flavonoids from Black Beauty potato is affected in turn temperature, solid to liquid ratio and the concentration of ethanol .The optimum conditions of flavonoids extraction were temperature78℃, 62% ethanol, solid to liquid ratio 1g:35mL.Under the optimal conditions,the maximum response value yield (1.037%) was consistent with the experimental value (1.025%) ,indication the feasibility and validity of response surface methodology in optimizing the extraction of flavonoid from the Black Beauty potato. Black beauty potatoes flavonoids compared with VC and rutin , the ability of scavenging DPPH free radical was flavonoids>VC>rutin, When the concentration of flavonoids solution was less than 20μg/mL, ability of scavenging ABTS free radical and antioxidant were higher than VC, but always greater than rutin.The results indicated that the flanonoids have significant antioxidant activities,which can be used as a source of potential antioxidant or function food material.

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