摘要
以枳实为原料,采用单因素试验结合响应面法优化枳实总黄酮的提取工艺,考查了提取温度、料液比、提取时间及乙醇体积分数对总黄酮提取率的影响,通过·OH、DPPH·和ABTS+·清除试验评价其体外抗氧化活性。结果表明,枳实总黄酮的最佳提取工艺为提取温度63℃,料液比1∶14(g∶mL),乙醇体积分数72%,提取时间4 h,在此条件下,提取率达20.37%。当质量浓度为3.2 mg/mL时,对·OH、DPPH·和ABTS+·的清除率分别为85.50%,93.15%和99.36%,为枳实总黄酮的提取及其作为抗氧化剂的开发提供了科学依据。
Using Citrus aurantium as a raw material.The total flavonoids extraction process was optimized using a one-way combined response surface methodology to investigate the effects of extraction temperature,solid-liquid ratio,extraction time and ethanol volume fraction on the extraction rate of total flavonoids,the in vitro antioxidant activity was evaluated by·OH,DPPH·and ABTS+·scavenging assays.The results showed that the optimal extraction process for total flavonoids of Citrus aurantium was the extraction temperature of 63℃,solid-liquid ratio of 1∶14(g∶mL),ethanol volume fraction of 72%,extraction time of 4 h and the extraction rate was 20.37%.When the mass concentration was 3.2 mg/mL,the scavenging rates of·OH,DPPH·and ABTS+·were 85.50%,93.15% and 99.36%,respectively.This study provided a scientific basis for the extraction of total flavonoids from Citrus aurantium and their development as antioxidants.
作者
刘梦园
余心遥
赵秋瑞
王海翔
王岁楼
LIU Mengyuan;YU Xinyao;ZHAO Qiurui;WANG Haixiang;WANG Suilou(College of Engineering,China Pharmaceutical University,Nanjing,Jiangsu 210009,China)
出处
《农产品加工》
2026年第7期45-50,共6页
Farm Products Processing
关键词
枳实
总黄酮
提取工艺
响应面
体外抗氧化性
Citrus aurantium
total flavonoids
extraction process
response surface
in vitro antioxidant properties
