摘要
在液料比、超声波作用时间、提取温度、超声波功率和乙醇体积分数5个单因素试验基础上,利用响应面分析法,以二苯基苦基肼自由基(DPPH.)清除率为评价指标,对超声波提取蓝靛果中抗氧化成分的工艺条件进行了优化。结果表明,最佳提取条件为:蓝靛果鲜果2.5 g,液料比26∶1(mL∶g),提取温度52℃,超声波功率160 W,乙醇体积分数53%。此优化条件下,DPPH.清除率为67.13%。
The conditions of ultrasonic extraction of antioxidants from blackberry were studied by response surface method using the removal rate of 1,1-diphenyl-2-picryhydrazyl redical （ DPPH. ） as evaluation index, based on single factor experiment of liquid-solid ratio, ultrasonic time, extraction temperature, ultrasonic power and ethanol volume fraction. The results showed that the optimal extraction conditions were ： fresh fruits of blackberry 2.5 g, liquid-solid ratio 26 ： 1, ultrasonic temperature 52℃, ultrasonic power 160 W, ethanol volume fraction 53 %. Under these conditions, the removal rate of DPPH. was 67.13 %.
出处
《林产化学与工业》
EI
CAS
CSCD
北大核心
2010年第1期67-72,共6页
Chemistry and Industry of Forest Products
关键词
超声波
抗氧化剂
响应面
提取
ultrasonic wave
antioxidants
response surface
extraction
