食品科学 ›› 2012, Vol. 33 ›› Issue (18): 77-82.

• 工艺技术 • 上一篇    下一篇

超声波提取花椒总黄酮工艺及其抗氧化性的研究

高亚妮,田呈瑞*,康宇新,郝 果,周 瑞   

  1. 陕西师范大学食品工程与营养科学学院
  • 收稿日期:2011-07-26 修回日期:2012-08-01 出版日期:2012-09-25 发布日期:2012-09-07
  • 通讯作者: 田呈瑞 E-mail:chrtian@snnu.edu.cn

Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Zanthoxylum bungeanum Maxim Fruit Peel

  • Received:2011-07-26 Revised:2012-08-01 Online:2012-09-25 Published:2012-09-07

摘要: 以花椒为原料,采用超声波辅助法提取花椒果皮中的总黄酮,在单因素试验基础上设计正交试验研究提取最佳工艺条件。结果表明:花椒果皮总黄酮超声提取的最佳工艺条件为料液比1:30(g/mL)、提取时间50min、乙醇体积分数45%。采用紫外分光光度法测定其总黄酮含量,得率可达到3.56%。花椒皮总黄酮清除DPPH自由基和·OH的IC50分别为0.855μg/mL和132.18μg/mL;同时可以看出花椒皮总黄酮也具有很强的还原能力,且高于BHT。

关键词: 超声波提取, 花椒果皮, 黄酮, 正交试验, 抗氧化

Abstract: With the aim of developing an ultrasonic-assisted procedure for the extraction of total flavonoids from Zanthoxylum bungeanum Maxim fruit peel, we performed an orthogonal array design based on one-factor-at-a-time experiments to determine optimal extraction conditions. A 45% ethanol/water solution was found to be the best solvent for total flavonoids and the optimal solid-to-solvent ratio was 1:30 (g/mL). An extraction duration of 50 min was found to be optimum. Under these conditions, the yield of total flavonoids was spectrometrically determined to be 3.56%. The IC50 values of the obtained extract for scavenging DPPH and hydroxyl free radicals were 0.855μg/mL and 132.18μg/mL, respectively. Moreover, the total flavonoids extracted from Zanthoxylum bungeanum Maxim fruit peel possessed stronger reducing power than BHT.

Key words: ultrasonic-assisted extraction, Zanthoxylum bungeanum Maxim fruit peel, total flavonoids, orthogonal array design, antioxidant activity

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