了哥王总黄酮的超声波协同微波提取工艺及其抗氧化活性研究

doi:10.7506/spkx1002-6630-201016022

食品科学 ›› 2010, Vol. 31 ›› Issue (16): 101-105.doi: 10.7506/spkx1002-6630-201016022

了哥王总黄酮的超声波协同微波提取工艺及其抗氧化活性研究

李姣姣，李超*

徐州工程学院食品工程学院

收稿日期:2010-04-26 修回日期:2010-06-30 出版日期:2010-08-25 发布日期:2010-12-29
通讯作者: 李姣姣 E-mail:lijiao0302@yahoo.cn
基金资助:
江苏省高等学校大学生实践创新训练计划项目

Ultrasonic-microwave Synergistic Extraction and Antioxidant Activity of Total Flavonoids from Wikstroemia indica (Linn.) C.A. Mey.

LI Jiao-jiao，LI Chao*

College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China

Received:2010-04-26 Revised:2010-06-30 Online:2010-08-25 Published:2010-12-29
Contact: LI Jiao-jiao E-mail:lijiao0302@yahoo.cn

摘要/Abstract

摘要：

在单因素试验基础上，采用Box-Behnken 设计对了哥王总黄酮超声波协同微波提取工艺中的乙醇体积分数、提取时间和微波功率3 因素最优化组合进行定量研究，建立并分析各因素与得率关系的数学模型。同时研究了哥王总黄酮对DPPH 和羟自由基的清除效果。结果表明：最佳的工艺条件为乙醇体积分数70%、提取时间123s、微波功率419W，经实验验证在此条件下得率为1.172%，与理论计算值1.162% 基本一致，说明回归模型能较好地预测了哥王中总黄酮的提取得率；当总黄酮质量浓度在13.16～78.96μg/mL 和0.43～52.64μg/mL 范围内，其对DPPH自由基和羟自由基的清除率分别为20.87%～71.11% 和9.04%～52.21%，且都存在明显的量效关系。

关键词: 了哥王, 总黄酮, 超声波协同微波提取, 响应曲面法, 抗氧化活性

Abstract:

We report the response surface optimization of the process of extracting total flavonoids from Wikstroemia indica (Linn.) C.A.Mey with an ultrasonic-microwave synergistic extractor and the subsequent evaluation of antioxidant activity of the extract. Based on a series of one-factor-at-a-time investigates, Box-Behnken experimental design was employed to provide experimental data for developing a regression model with the extraction yield of total flavonoids as dependent variable and three process conditions, namely ethanol concentration, length of extraction and microwave power as independent variables, and the interactive effects of the three independent variables on the dependent variable were analyzed. The optimum process conditions for extracting total flavonoids from Wikstroemia indica (Linn.) C.A.Mey were determined as follows: ethanol concentration, 70%; length of extraction, 123 s; and microwave power, 419 W. Under such conditions, the experimental value of extraction yield of total flavonoids was 1.172%, in substantial agreement with the predicted value of 1.162%. This demonstrates that the developed regression model could give an accurate prediction of extraction yield of total flavonoids. The total flavonoid extract in concentration ranges from 13.16 to 78.96μg/mL and from 0.43 to 52.64μg/mL could scavenge both DPPH and hydroxyl free radicals in a significant concentrationdependent way, with scavenging ratios ranging from 20.87% to 71.11% and from 9.04% to 52.21%, respectively.

Key words: Wikstroemia indica (Linn.) C.A.Mey., total flavonoids, ultrasonic-microwave synergistic extraction, response surface methodology, antioxidant activity

中图分类号:

TQ461

李姣姣，李超*. 了哥王总黄酮的超声波协同微波提取工艺及其抗氧化活性研究[J]. 食品科学, 2010, 31(16): 101-105.

LI Jiao-jiao，LI Chao*. Ultrasonic-microwave Synergistic Extraction and Antioxidant Activity of Total Flavonoids from Wikstroemia indica (Linn.) C.A. Mey.[J]. FOOD SCIENCE, 2010, 31(16): 101-105.

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了哥王总黄酮的超声波协同微波提取工艺及其抗氧化活性研究

Ultrasonic-microwave Synergistic Extraction and Antioxidant Activity of Total Flavonoids from Wikstroemia indica (Linn.) C.A. Mey.

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