红树莓多酚提取物闪式提取工艺优化及其抗氧化性
Optimization of flash extraction process and antioxidant activity of polyphenol from red raspberry
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摘要: 对闪式提取红树莓总多酚的提取工艺进行研究,在单因素实验的基础上选取了溶剂体积分数、提取电压和提取时间为因素,以红树莓总多酚提取量为响应值,进行Box-Behnken中心组合实验设计,利用响应面分析法对提取条件进行优化,通过测定提取液对DPPH·和·OH清除能力,评价其抗氧化活性。结果表明,树莓总酚在四种溶剂中的提取效果顺序为:乙醇 > 水 > 石油醚 > 氯仿,最佳提取工艺参数为乙醇体积分数48%、提取电压150 V、提取时间为57 s,红树莓总酚提取量为(52.24±0.66) mg/g,此外,提取物对DPPH·清除率达到93.71%±0.70%,对·OH清除率达到84.13%±1.58%。Abstract: The extraction processing of total polyphenols from red raspberry was performed and investigated According to the result of single factor experiments,solvent concentration,extract time and voltage were further selected for Box-Behnken center design. The response surface methodology was applied to optimize the extraction conditions. The antioxidant activity was measured by in vitro DPPH and OH radical scavenging analysis. DPPH· and ·OH. The efficiency for extraction of total polyphenols from red raspberry in four solvents was in following order:ethanol > water > petroleum ether > chloroform. The optimal condition for extraction of total polyphenols were the solvent of ethanol,voltage 150 V,time 57 s. with the extract ratio of 48% and the yield of(52.24±0.66) mg/g dry weight. In addition,the DPPH and OH radical inhibitory effects were 93.71%±0.70%,and 84.13%±1.58%,respectively.
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