摘要
目的:优化三豆饮水提工艺,并研究其抗氧化作用。方法:在单因素实验基础上,利用响应面法以提取次数、料液比、提取时间为因素,总多糖、总多酚提取量为响应值,以获得最佳的三豆饮提取工艺;通过体外清除DPPH·和羟自由基的测定,研究三豆饮提取液抗氧化作用。结果:三豆饮最佳水提工艺条件为:提取次数3次、料液比1:18(g:m L)、提取时间2.5 h,在此条件下三豆饮提取液中总多糖含量为242.9 mg/g、总多酚的含量为8.86 mg/g。提取液清除DPPH·IC_(50)的质量浓度为206.2μg/mL、清除羟自由基IC50的质量浓度为184μg/mL,其抗氧化作用随总多糖、总多酚含量的增加而增加。结论:三豆饮提取液总多糖、总多酚含量实测值和预测值基本一致,该工艺稳定可行,提取液具有较好抗氧化活性。
Objective: To optimize the water extraction process of triple bean potion(a prescription of Chinese traditional medicine), and explore its antioxidant activity. Methods: Using extraction times, water/solid ratio, extraction duration as response factors, the extraction content of total polysaccharide and total polyphenol as response value, based on single factor test, reponse surface method was used to obtain the optimal extraction process of triple bean potion. The methods of on DPPH· and hydroxyl radicals were used to test its antioxidant activities in vitro. Results: The result showed that the optimal conditions were: the water/solid ratio of 1:18, the extraction time of 3, extraction duration of 2.5 hours. Under the optimal condition, the content of total polysaccharide was 242.9 mg/g and total polyphenol was 8.86 mg/g. The concentration of the extracting solution by eliminating DPPH· 50% was 206.2 μg/mL and hydroxyl radical 50% was 184 μg/mL. The antioxidant activity increased with the increasing of content of total polysaccharide and total polyphenol. Conclusion: The content of total polysaccharide and total polyphenol of triple bean potion were basically similar with the predicted values. Extracting solution had good antioxidant activity.
作者
邓强
杨宏
罗忠圣
徐昌艳
袁小亮
钱志瑶
覃容贵
DENG Qiang;YANG Hong;LUO Zhong-sheng;XU Chang-yan;YUAN Xiao-liang;QIAN Zhi-yao;QIN Rong-gui(Pharmacy School,Guizhou Medical University,Guiyang550025;Guizhou Medical University,Key Laboratory of Natural Product of Chemistry,Guiyang550014;School of Public Health,Guizhou Medical University,Guiyang550025;The High Educational Key Laboratory of Guizhou Province for Natural Medicinal Pharmacology and Druggability,Guizhou Medical University,The Joint Laboratory of Guizhou Medical University-the Captial of Guiyang,Guiyang550025)
出处
《食品科技》
CAS
北大核心
2018年第11期246-254,共9页
Food Science and Technology
基金
贵州省2018年大学生创新创业训练计划项目(2018520323).
关键词
三豆饮
总多糖
总多酚
响应面法
抗氧化性
triple bean potion
total polysaccharide
total polyphenol
response surface methodology
antioxidant activity
