摘要
在单因素试验的基础上,利用响应面法优化菊米黄酮的提取工艺,并对菊米不同极性部分的抗氧化活性进行了研究。试验结果表明:回归方程较好地反映了菊米黄酮提取率与提取时间、提取温度和乙醇体积分数的关系。最优工艺条件为提取时间3.0 h、提取温度69℃、乙醇体积分数53%。在此工艺条件下,菊米黄酮提取率为9.45%。回归模型的预测值与实测值的相对误差为0.32%,该回归方程与实际情况拟合较好。抗氧化活性研究显示:菊米不同极性组分DPPH自由基清除率均高于VE,菊米正丁醇萃取相抗氧化活性较佳。
Response surface methodology was applied to optimize the extraction conditions of flavonoids from Jumi on the basis of single-factor test, and the antioxidation activity of different polar parts of Jumi extration were studied. The results show that the regression equation fit well with experimental data, the optimum conditions of extraction are： extraction time 3.0 hour, extraction temperature 69 ℃, ethanol concentration 53%, the yield of Jumi flavonoids with the optimized technology is 9.45%, in close agreement with the predictive maximum value within a relative error of 0.32%.Different polar parts of Jumi extraction show a higher DPPH free radical scavenging activity than Vitamin E, the butanol extraction phase show a good antioxidation activity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第7期118-123,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(20972138)
浙江省科技厅计划项目(2006C31029)
浙江省教育厅科研项目(Y201223624)
关键词
菊米
黄酮
响应面法
抗氧化活性
Jumi
flavonoids
response surface methodology
antioxidant activity
