摘要
以梧桐籽为研究对象,经过挑选、清洗、去壳、干燥、粉碎等工序制成初级样品,以梧桐子提取液的二苯基苦酰肼基自由基(diphenyl picryl hydrazinyl radical, DPPH)清除率为指标,对提取溶剂、提取时间、料液比、提取温度等因素进行了单因素试验,并利用响应面法对试验设计进行了优化。单因素试验表明,梧桐籽抗氧化活性成分的最佳提取试剂为乙酸乙酯、最佳提取时间为50 min、最优料液比为1∶6、最佳提取温度为60 ℃;响应面优化试验表明,梧桐籽抗氧化活性成分提取液最佳提取工艺为:提取溶剂乙酸乙酯、提取时间45 min、料液比1∶5、提取温度55 ℃,与单因素试验结果基本吻合;最佳提取工艺条件下,梧桐籽乙酸乙酯提取液(200 mg/mL)对DPPH的清除率为94.25%,最佳提取工艺下梧桐籽提取物的DPPH清除率相当于147.39 mg/L的维生素E(VE)的DPPH清除效果,这说明梧桐籽乙酸乙酯提取物具有很强的抗氧化能力。
The phoenix tree seeds were taken as the research object.In the first place, the primary samples of phoenix tree seeds were prepared following the processing of selection, cleaning, shelling, drying and grinding, etc.In the next place, single factor experiments were conducted to test the premium extraction factors containing extraction solvent, extraction time, liquor ratio and extracting temperature using the scavenging activity of (diphenyl picryl hydrazinyl radical, DPPH) as indexes.In the end, the experiment design was optimized through Response Surface Methodology.The results of single factor experiment determining the antioxidative ingredients contained within phoenix tree seed showed that the optimum extraction solvent was ethyl acetate, the optimum extraction time was 50 min., the optimum solid to liquor ratio was 1∶6, the best extracting temperature was 60 ℃.The results, which were consistent with the results of single factor experiments, tested in the optimum extraction process of antioxidative ingredients contained within phoenix tree seeds indicated that the extraction solvent was ethyl acetate, extraction time was 45 min., solid to liquor ratio was 1∶5 and extraction temperature was 55 ℃.Under the optimum extraction process, the scavenging rate belonging to phoenix tree seeds extract liquid (200 mg/mL) of free radical DPPH was 94.25%.The DPPH scavenging effect of phoenix tree seeds extraction under the optimum extraction process was equivalent to that of 147.39 mg/L vitamin E (VE), which indicated that the extraction of phoenix seeds possessed a strong antioxidant activity.
作者
张乐宏
刘静
邓阳
李岩
朴美子
林星宇
ZHANG Lehong;LIU Jing;DENG Yang;LI Yan;PIAO Meizi;LIN Xingyu(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao266109,China;College of Landscape Architecture and Forestry,Qingdao Agricultural University)
出处
《青岛农业大学学报（自然科学版）》
2019年第3期192-199,共8页
Journal of Qingdao Agricultural University(Natural Science)
基金
青岛农业大学高层次人才科研基金项目(663-1118006)
关键词
梧桐籽
活性成分
提取工艺
抗氧化活性
phoenix tree seeds
active ingredients
extraction process
antioxidant activity
