食品科学
• 工艺技术 • 上一篇 下一篇
陈红梅，谢 翎
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安徽省教育厅自然科学重点项目（KJ2015A185）
CHEN Hongmei, XIE Ling
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摘要：
研究半枝莲黄酮的提取工艺及其抗氧化活性。以黄酮得率为指标，在单因素试验的基础上，利用Box-Behnken设计四因素三水平进行响应面试验，建立各因素与响应值之间的数学模型，确定最佳提取工艺。结果表明，最佳提取工艺条件为乙醇体积分数75%、液料比40∶1（mL/g）、超声时间80 min、超声功率220 W，在此工艺条件下，半枝莲黄酮得率为11.53%。通过对1,1-二苯基-2-三硝基苯肼自由基、羟自由基清除率及还原力测定，表明半枝莲黄酮提取物具有一定的抗氧化活性。
关键词: 半枝莲, 黄酮, 响应面法, 抗氧化
Abstract:
Flavonoid with antioxidant activity was extracted from Soutellaria barbata based on single factor experiments. A Box-Behnken design involving four factors at three levels each was used to determine the optimum extraction conditions using flavonoid yield as the response. The optimal extraction conditions were obtained as follows: extraction solvent, 75% ethanol; liquid to material ratio, 40:1 (mL/g); extraction time, 80 min; and ultrasonic power, 220 W. Under the optimized conditions, the yield of flavonoid was 11.53%. The antioxidant activity was evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, hydroxyl free radical scavenging capacity and reducing power. The results showed that the flavonoid from S. barbata had good antioxidant activity.
Key words: Soutellaria barbata, flavonoid, response surface analysis, antioxidant activity
中图分类号:
Q946.5
陈红梅，谢 翎. 响应面法优化半枝莲黄酮提取工艺及体外抗氧化性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201602008.
CHEN Hongmei, XIE Ling. Optimization of Extraction Process for Flavonoid from Soutellaria barbata by Response Surface Methodology and Evaluation of Its Antioxidant Activity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602008.
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