摘要
以藜麦糠为原料,以液料比、乙醇浓度、超声时间、超声温度为4个考察因素,在单因素实验基础上,以黄酮得率为考察对象,采用Box-Benhnken中心组合设计结合响应面分析法优化藜麦糠黄酮类化合物提取工艺,并对藜麦糠黄酮类化合物体外抗氧化活性进行研究。结果表明,藜麦糠黄酮类化合物的最优提取工艺为:乙醇浓度56%,液料比20∶1 m L/g,超声时间14 min,超声温度58℃,在此条件下藜麦糠黄酮类化合物的得率为0.802%。藜麦糠黄酮类化合物有较为明显的抗氧化活性,具有一定的DPPH自由基和羟自由基清除能力,且能力强弱与其质量浓度呈正相关。藜麦糠黄酮样品质量浓度为0.5 mg/m L时,其DPPH自由基清除能力为64%,羟自由基清除能力为77%。藜麦糠作为藜麦的副产品,有一定的开发利用的价值。
Based on the single-factor experiment,solid/liquid ratio,ethanol concentration,the ultrasonic extraction time and ultrasonic temperature were used as experimental factors and the yield of flavonoid was used as the response value to optimize the extraction of flavonoids from quinoa chaff by the Box-Behnken experimental principle.The in vitro antioxidant activity of the obtained flavonoids was studied.The results showed that the optimal extraction conditions of flavonoids from quinoa chaff were as follows: 56% ethanol,the solid/liquid ratio of 20 ∶ 1 g/m L the ultrasonic time of 14 min and the ultrasonic temperature of58 ℃. Under this condition,the extraction rate of flavonoids was 0.802%. Flavonoids from quinoa chaff had extremely significant antioxidative activity which was directly proportional to the mass concentration of extracted flavonoids.It has a certain DPPH free radical and hydroxyl radical scavenging ability,and its ability is positively correlated with its mass concentration.The results showed that the DPPH and hydroxyl free radical scavenging capacity reached about 64% and 77% at the concentration of 0.5 mg/m L.As a by-product of quinoa,quinoa chaff has certain value for development and utilization.
作者
李多
白宝清
张锦华
任嘉兴
范三红
LI Duo;BAI Bao-qing;ZHANG Jin-hua;REN Jia-xing;FAN San-hong(College of Life Sciences,Shanxi University ,Taiyuan030006,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第23期193-198,共6页
Science and Technology of Food Industry
基金
山西省重点研发计划重点项目(201703D211019
201703D211012-1)
山西省专利推广实施资助专项(20171002)
2016年山西省高等学校教学改革创新项目(J2016003)
2016年山西省研究生教育改革研究课题(2016JG26)
关键词
藜麦糠
黄酮类化合物
超声辅助提取
响应面法
抗氧化活性
quinoa chaff
flavonoids
ultrasound-assisted extraction
response surface methodology
antioxidant activity
