摘要
采用超声波辅助提取樟头红青皮总酚,通过单因素试验,结合响应面法,确定了樟头红青皮总酚的最适提取工艺,并通过4个抗氧化体系(DPPH,ABTS^+,·OH,还原能力)来评价其抗氧化活性。结果表明:樟头红青皮总酚的最适提取工艺条件为乙醇浓度56.2%、料液比1:52、超声时间22.5 min、超声功率108.3 W、提取2次,此条件下总酚得率为25.04 mg/g。樟头红青皮总酚对DPPH、ABTS^+、·OH自由基的清除能力和还原能力低于Vc,差异极显著(P<0.01);樟头红青皮总酚对DPPH、ABTS^+自由基的清除能力很强,半抑制浓度分别为1.160 mg/mL和1.477 mg/mL;在一定浓度范围内,樟头红青皮总酚浓度越高,其对·OH自由基的清除能力和还原能力越强。
Ultrasonic-assisted extraction of total phenols from C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride was studied.Through the single-factor tests,combining with response surface method,the optimal extraction technological conditions on the total phenols from C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride were determined and the antioxidant activities were evaluated by four antioxidant systems (DPPH,ABTS^+,·OH,reducing capacity).The results showed that the optimal technological conditions of total phenols from C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride were:ethanol concentration 56.2%,solid-liquid ratio 1:52,ultrasonic time 22.5min,ultrasonic power 108.3W,extraction 2times.Under the conditions,the total phenol content was 25.04mg/g.The scavenging capacity of DPPH,ABTS^+,hydroxyl radical and reducing capacity in the total phenols were lower than that of Vc,which difference is extremely significant (P<0.01). The total phenols of C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride had strong scavenging capacity of DPPH and ABTS^+ free radical.The semi-inhibitory concentrations were 1.160 mg/mL and 1.477mg/mL;Within a certain concentration range,the higher total phenols concentration of C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride,the stronger the scavenging capacity of hydroxyl radicals and reducing capacity.
作者
程宏桢
朱凤妮
沈勇根
王强
卢剑青
CHENG Hongzhen;ZHU Fengni;SHEN Yonggen;WANG Qiang;LU Jianqing(Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045)
出处
《食品科技》
CAS
北大核心
2018年第12期230-238,共9页
Food Science and Technology
基金
江西省现代农业产业技术体系(柑橘)建设专项(JXARS-07).
关键词
樟头红青皮
总酚
超声波
响应面法
抗氧化性
C.reticulata Blanco cv.Zhangshuensi pericarpium citri reticulatae viride
total phenols
ultrasonic wave
response surface methodology
oxidation resistance
