摘要
以苋菜为原料,利用正交实验研究了不同因素对苋菜多酚得率的影响,同时对苋菜多酚的抗氧化作用进行了探讨。结果表明,提取时间对苋菜多酚得率有显著影响,最佳提取工艺为:提取时间40min,提取温度40℃,固液比1∶25(g/mL),乙醇浓度50%,在此条件下重复三次,苋菜多酚得率为16.04%。抗氧化实验表明,苋菜多酚对羟自由基、超氧阴离子自由基、DPPH自由基均具有显著的清除作用(p<0.05),且清除作用随其浓度增大而增强。
Effect of different factors on polyphenol from Amaranthus mangostanus L. and its antioxidant activity were investigated. The results showed that extraction time had significant effect on polyphenol yield,and the optimum extraction conditions were obtained by orthogonal tests as follow:extraction time 40min,extraction temperature 40℃,solid - liquid ratio 1∶ 25(g/mL),ethanol concentration 50%. Under these conditions,polyphenol yield was 16. 04%. Antioxidant activity showed that polyphenol from Amaranthus mangostanus L. had significant scavenging action on hydroxyl radical,superoxide anion radical,DPPH free radical(p<0. 05),and its scavenging action increased with increasing concentration.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第6期327-331,共5页
Science and Technology of Food Industry
基金
天水师范学院重点学科支持项目
关键词
苋菜
多酚
提取
抗氧化
Amaranthus mangostanus L.
polyphenol
extraction
antioxidant activity
