蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究

曾林晖; 邓泽元; 余修亮; 李红艳

doi:10.13386/j.issn1002-0306.2016.12.047

蜂胶黄酮的超声波提取工艺优化及其抗氧化活性研究

南昌大学食品科学与技术国家重点实验室

基金项目:

南昌大学食品科学与技术国家重点实验室青年研究基金项目资助(SKLF-QN-201506)；

详细信息

作者简介:
曾林晖(1990-),男,硕士研究生,研究方向:食品科学与工程,E-mail:linhuizeng1990@aliyun.com。;

李红艳(1986-),女,博士,副教授,研究方向:抗氧化、食品营养、食品化学,E-mail:lihongyan@ncu.edu.cn。;

中图分类号: S896.6;TQ28
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出版历程
- 收稿日期: 2015-11-23

Optimization of the ultrasound- assisted extraction of flavonoids from propolis and its antioxidant activity

State Key Laboratory of Food Science and Technology,Nanchang University

摘要

摘要: 在选择超声波频率的基础上,分别研究了提取时间、超声波功率、超声波占空比和液面高度对蜂胶总黄酮提取得率的影响。再采用响应面法,对超声波辅助提取蜂胶黄酮的工艺进行进一步优化。并对超声波提取的蜂胶黄酮进行抗氧化活性的研究。结果表明,20 k Hz聚能超声波对蜂胶黄酮的提取效果最好。其它因素对蜂胶总黄酮得率的影响大小顺序为:超声波占空比>液面高度>提取时间>超声波功率;得到最佳的超声波提取工艺参数为:提取时间18 min,超声功率100 W,占空比75%,液面高度4 cm,蜂胶黄酮得率达到(39.06±0.48)mg/g。此方法提取出的蜂胶黄酮有较强的DPPH自由基清除能力和FRAP抗氧化能力。
- 超声波 /
- 蜂胶 /
- 黄酮 /
- 响应面法 /
- 抗氧化
Abstract: The flavonoids of propolis were extracted by ultrasound assisted method,the extracted conditions were optimized by response surface methodology,and the antioxidant activities of flavonoids extracted by pulsed ultrasound were analyzed by DPPH and FRAP assay.First,the optimal frequency of ultrasound was selected.On the basis of single variable experiment,the extracted conditions of flavonoids in propolis were optimized by4- variable,3- level Box- Behnken experimental design. The optimized ultrasound frequency was 20 k Hz,the order of other factors affecting the total flavonoid content was the duty cycle > liquid height > extraction time > the power of ultrasound.The optimized parameters were as follows: extraction time 18 min,the power of ultrasound 100 W,duty cycle 75% and liquid height 4 cm. The extraction yield of flavonoids were( 39.06 ± 0.48) mg / g. At these conditions,the flavonoids extracted by pulsed ultrasound assisted method showed great DPPH and FRAP antioxidant activities.
- ultrasound /
- propolis /
- flavonoids /
- response surface methodology /
- antioxidant activity

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参考文献(15)

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