摘要
选用长白山的蓝靛果忍冬冻果作为原料,以蓝靛果多酚提取量为指标,在单因素试验的基础上,通过三因素三水平的响应面优化试验,得出了蓝靛果多酚最佳的提取工艺条件为:料液比1∶25(g/m L)、提取温度40℃、乙醇体积分数50%、超声功率500 W、提取时间90 min。在此条件下,蓝靛果多酚提取量达7.52 mg/g。此外,通过体外抗氧化能力评价方法得出:蓝靛果多酚具有较强的清除超氧阴离子自由基、2,2’-联氨-双-(3-乙基苯并噻唑啉-6-磺酸)二胺盐自由基(2,2’-azino-bis(3-ehtylbenzothiazoline-6-sulfonic acid)diammonium salt radical,ABTS+·)、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的能力。由相关性分析结果可知,蓝靛果多酚含量与超氧阴离子自由基、DPPH自由基清除能力之间呈极显著正相关(P<0.01),与ABTS+·清除能力间呈显著正相关(P<0.05)。
In this study,the extraction conditions for improved yield of polyphenols from haskap berries（Lonicera caerulea L.） were optimized using single factor experiments and response surface methodology involving three independent variables at three different levels.The optimum conditions for polyphenol extraction were determined as follows：the extraction solvent was 50%ethanol with a solvent to solid ratio of 1：25（g/mL）,and the extraction was performed at 40 ℃ with a microwave power of 500 W for 90 min.Under these conditions,the extraction yield of polyphenols from haskap berries was7.52 mg/g.In addition,the extracted polyphenols had a strong scavenging capacity against superoxide anion,1,1-diphenyl-2-picrylhydrazyl（DPPH） and 2,2＇-azino-bis（3-ehtylbenzothiazoline-6-sulfonic acid） diammonium salt radical（ABTS＋·） free radicals.Highly significant positive correlation was found between total polyphenol content and superoxide anion or DPPH free radical scavenging capacity（P〈0.01） and the correlation with ABTS＋· free radical scavenging capacity was positive significantly（P 0.05）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第22期33-39,共7页
Food Science
基金
辽宁省高等学校优秀人才支持计划项目(2014108)
沈阳农业大学天柱山英才项目(2014)
公益性行业(农业)科研专项(201303073-04)
关键词
蓝靛果
多酚
超声波辅助提取
响应面法
抗氧化
Lonicera caerulea L.
polyphenols
ultrasonic-assisted extraction
response surface methodology
antioxidant capacity
