Study on the microwave- assisted extraction and antioxidant capacity of polyphenols from olive fruits
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摘要: 以油橄榄鲜果为实验材料,采用响应面法优化微波辅助提取油橄榄多酚的工艺,并分析多酚提取液的抗氧化活性。在单因素实验的基础上,根据Box-Benhnken实验设计原理建立二次回归模型,确定最佳提取工艺条件为料液比1∶23（g/m L）、微波时间48 s、微波功率490 W,油橄榄多酚实际平均得率为6.9659 mg/g,与预测值的相对误差为1.12%。油橄榄多酚提取液对DPPH自由基和羟基自由基的最大清除率分别为87.85%、68.12%,其IC50分别为0.055、0.188 mg/m L,对Cu2+的最大螯合率为54.18%,半螯合浓度为0.277 mg/m L。Abstract: Response surface analysis methodology ( RSM) was applied to optimize the microwave- assisted extraction conditions of polyphenols from fresh olive fruits, furthermore, the study investigated the antioxidant activity of polyphenols extracts.Based on single factor experiments, a quadratic regression model was established according to the Box- Behnken experimental design.The optimum microwave- assisted conditions were materialliquid ratio 1∶23 ( g / m L) , microwave time 48 s, microwave power 490 W.Validation experiments were carried out at the optimum microwave- assisted conditions, the average yield of polyphenols was 6.9659 mg / g, the relative error between experimental values and the predicted value was 1.12%. It showed that the optimization process was feasible.The maximum inhibition percentage of DPPH and hydroxyl radical of polyphenol extracts were 87.85% and68.12%, respectively. The IC50 value were 0.055 mg / m L and 0.188 mg / m L, respectively. In addition, the maximum chelating rate of Cu2 +was 54.18%, the Cu2 +chelating concentration in half of polyphenols extracts was0.277 mg / m L.
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