摘要
为开发高效、廉价龙眼壳黄酮类物质的绿色提取技术,助力龙眼壳的深度综合利用,从提取温度、时间、料水比和搅拌速率等方面研究了亚临界水提取龙眼壳黄酮的工艺条件,以提取率为评价指标通过正交实验确定最佳工艺条件。结果表明亚临界水提取龙眼壳黄酮的最佳条件为提取温度130℃,提取时间30 min,料水比1∶33(g/mL)和搅拌速率400 r/min,在该条件下龙眼壳黄酮的提取率是4.78%,提出率达90.4%。从总抗氧化能力、还原能力和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率对提取物的抗氧化性能进行了评价。研究结果为龙眼壳黄酮的提取、纯化及综合利用提供了理论依据。
In order to develop efficient and low-cost green extraction technology for flavonoids from longan shells and to assist in the deep comprehensive utilization of it,the process conditions for extracting flavonoids from longan shells using subcritical water were studied from extraction temperature,extraction time,material-water ratio and stirring rate and so on.The extraction rate was used as an evaluation index to determine the optimal process conditions through orthogonal experiments.The results showed that the optimal conditions for subcritical water extraction of flavonoids from longan shells were extraction temperature of 130℃,extraction time of 30 min,material water ratio of 1∶33(g/mL)and stirring rate of 400 r/min.Under these conditions,the extraction rate of flavonoids from longan shells was 4.78%,and up to 90.4%of total flavonoids in longan shells were extracted.The antioxidant activity of the extract was evaluated from total antioxidant capacity,reduction capacity and DPPH free radical scavenging rate.The research results provide a theoretical basis for the extraction,purification,and comprehensive utilization of flavonoids from longan shells.
作者
韦亚芳
周能
黎婷婷
WEI Yafang;ZHOU Neng;LI Tingting(College of Pharmacy,Guangxi University of Traditional Chinese Medicine,Nanning 530200,China;College of Chemistry and Food Science,Yulin Normal University,Yulin 537000,China;Guangxi Key Laboratory for Agricultural Resources Chemistry and Biotechnology,Yulin 537000,China)
出处
《应用化工》
北大核心
2025年第8期1992-1996,2001,共6页
Applied Chemical Industry
基金
国家自然科学基金资助项目(82160797)
大学生创新创业训练计划项目(202310606032,202510606032)
玉林师范学院高层次人才科研启动基金(G2019ZK37)。
关键词
龙眼壳
黄酮
亚临界水提取
工艺优化
抗氧化活性
longan shell
flavonoids
subcritical water extraction
technology optimization
antioxidant activity
