荞麦米多酚物质的提取及其抗氧化特性

谢凤英; 张秀玲; 程雪; 校颜玲; 李赛男

doi:10.13386/j.issn1002-0306.2014.22.048

荞麦米多酚物质的提取及其抗氧化特性

东北农业大学食品学院

详细信息

作者简介:
谢凤英 (1975-) , 女, 博士, 讲师, 研究方向:粮食、油脂及植物蛋白质工程。;

张秀玲 (1968-) , 女, 教授, 研究方向:农产品贮藏加工。;

中图分类号: TS210.4;TQ28
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出版历程
- 收稿日期: 2014-02-24

Polyphenol extraction from buckwheat and its antioxidant activities

School of Food College, Northeast Agriculture University

摘要

摘要: 为了获得乙醇提取荞麦米多酚物质的最佳工艺参数,以提取温度、时间、乙醇浓度及料液比为实验因子,以多酚物质得率为响应值,采用响应面设计进行实验。并对优化后荞麦米提取物粉末的抗氧化特性进行了分析。结果表明,影响荞麦米多酚物质得率因素强弱顺序依次为:料液比>乙醇浓度>提取温度>提取时间,荞麦米多酚物质提取最优条件为提取温度56℃、提取时间6.0h、料液比1∶12g/m L、乙醇浓度65%。2mg/m L荞麦提取物对羟自由基在反应时间为20min时具最强清除活性,其清除率为26.88%;对DPPH·的清除在反应时间为30min时,清除率最高,为43.65%;在反应时间为10min时,3mg/m L荞麦提取物表现出最大的还原力,其值为2065.39。
- 荞麦米 /
- 多酚 /
- 提取 /
- 响应面 /
- 抗氧化
Abstract: To obtain the optimum parameter of polyphenol extraction from buckwheat, this paper took extracting temperature, time, ethanol concentration and sample-to-solvent ratio as single factor, and the yield of total polyphenol as response value, applied response surface methodology trial to experiment. And the antioxidant activities of the optimized buckwheat extraction were analyzed. Results showed that the orders of each factor influenced the buckwheat polyphenol yield were as follows:sample-to-solvent ratio >ethanol concentration >extract temperature >extract time, and the optimized conditions were temperature 56℃, time 6.0h, sample-to-solvent ratio 1 ∶12g/m L, ethanol concentration 65%. The antioxidant activities of extracts obtained at optimal conditions were as follows:2mg/m L buckwheat extraction had the maximum capacity of scavenging of hydroxide radical at 20 min, the value was 26.88%, and also had the maximum capacity of scavenging of DPPH· at30 min, the value was 43.65%. 3mg/m L buckwheat extracts showed the maximum capacity of reducing power at10 min, the value was 2065.39.
- buckwheat /
- polyphenol /
- extraction /
- response surface methodology /
- antioxidant

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