CHEN Lin, WANG Zhao-dan, QU Liu-zhu, JIN Xiao-yong, WANG Xiao-yu. Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut[J]. Science and Technology of Food Industry, 2015, (18): 248-251. DOI: 10.13386/j.issn1002-0306.2015.18.041
Citation: CHEN Lin, WANG Zhao-dan, QU Liu-zhu, JIN Xiao-yong, WANG Xiao-yu. Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut[J]. Science and Technology of Food Industry, 2015, (18): 248-251. DOI: 10.13386/j.issn1002-0306.2015.18.041

Antioxidant activity of ultrasonic extraction isolates from three gorges reservoir area Juglans regia of Wu walnut

  • The total saponins were examined in the dissepiment of Wu walnut. On the basis of single factor experiments with the method of ultrasonic-assisted extraction,optimal parameters of extraction process was researched by using response surface method. A mathematical model including material/liquid ratio,ultrasonic treatment time and extraction temperature was created. By typicality analysis,the optimum process conditions were as follows:the ultrasonic treatment time was 96 s,the ultrasonic power was 300 W and the material/liquid ratio was 1∶33(g/m L). Under such conditions,an optimal total saponins yield of 5.98% was obtained. Saponins displayed strong antioxidant effect and scavenging capacity against DPPH,ABTS radical,and more strengthen with the increase in the concentration of total crude saponins extract.
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