摘要
本实验旨在优化葛根茶多酚提取工艺并测定其抗氧化活性。以葛根茶为研究对象,使用乙醇提取其中的多酚类物质,分别比较乙醇体积分数、提取时间、提取温度和液料比4个因素对多酚提取量的影响,并采用BoxBenhnken中心组合试验确定最优提取工艺。采用1,1-二苯基-2-苦肼基(DPPH)自由基(DPPH·)、羟基自由基(·OH)法研究葛根茶多酚抗氧化活性,比较在最优工艺条件下提取的葛根茶多酚与抗坏血酸(Vc)的清除能力。结果表明:在乙醇体积分数为70%、提取时间为40 min、提取温度为60℃、液料比为80:1 mL/g条件下,多酚最大提取量为(14.87±0.39) mg/g。葛根茶多酚对DPPH·和·OH的半数抑制浓度(IC_(50))分别为96.21和297.59μg/mL。当质量浓度为100μg/mL时,样品和Vc对DPPH·最大清除率分别为51.33%±1.27%和83.54%±2.28%;当质量浓度为200μg/mL时,样品和Vc对·OH最大清除率分别为46.10%±1.87%和61.50%±1.75%。综上表明,葛根茶多酚具有较好的抗氧化能力。
The experiment is to optimize the extraction process of Pueraria lobata tea polyphenols and determine the antioxidant activity of resulting polyphenols.With Pueraria lobata tea as the raw material,the polyphenol substances in the tea were extracted by using ethanol solvent,and several factors including ethanol volume fraction,extraction time,extraction temperature and liquid-solid ratio on the polyphenol extraction amount,were optimized using the Box-Benhnken center combination test in response surface methodology.Meantime,the antioxidant activity of polyphenols extracted from Pueraria lobata tea was evaluated using DPPH radical(DPPH·)and hydroxyl radical(·OH)methods,and the scavenging abilities of polyphenols and Vc were compared in this case.As a result,the extraction amount of polyphenols could reach(14.87±0.39)mg/g under the optimal extraction conditions when the volume fraction of ethanol was 70%,the extraction time was 40 min,the extraction temperature was 60℃,and the ratio of liquid to solid was 80∶1 mL/g.The semi-inhibitory concentrations(IC_(50))of polyphenols extracted from Pueraria lobata tea on DPPH·radical and hydroxyl radical(·OH)were 96.21μg/mL and 297.59μg/mL,respectively.When the concentration of polyphenols was 100μg/mL,the maximum scavenging rates of sample and Vc on DPPH·free radical were 51.33%±1.27%and 83.54%±2.28%,respectively.In addition,when the concentration was 200μg/mL,the maximum scavenging rates of sample and Vc on·OH free radical were 46.10%±1.87%and 61.50%±1.75%,respectively.In summary,the polyphenols from Pueraria lobata tea demonstrated good antioxidant capacity.
作者
莫周美
吴玲玲
李恒锐
郭素云
陈会鲜
林嘉雯
蔡兆琴
张秀芬
MO Zhoumei;WU Lingling;LI Hengrui;GUO Suyun;CHEN Huixian;LIN Jiawen;CAI Zhaoqin;ZHANG Xiufen(Chongzuo Key Laboratory of Crop Gene Resources and Genetic Improvement,Guangxi South Subtropical Agricultural Science Research Institute,Longzhou 532415,China)
出处
《生物加工过程》
2025年第5期538-545,共8页
Chinese Journal of Bioprocess Engineering
基金
广西农业科学院稳定资助科研团队(桂农科2021YT157)。
关键词
葛根茶
多酚
响应面法
提取工艺
抗氧化活性
Pueraria lobata tea
polyphenols
response surface methods
extraction process
antioxidant activity
