摘要
采用响应面法优化了苦菜多酚提取工艺,对苦菜多酚成分进行了分析,并测定了其抗氧化活性。以单因素试验为基础,选择提取温度、乙醇体积分数和料液比为自变量,以苦菜多酚得率为响应值,进行3因素3水平响应面分析。得到苦菜多酚的最佳提取条件为,提取温度77℃,乙醇体积分数56%,提取时间45 min,在此条件下,苦菜多酚的得率可达到14.72%;应用高效液相色谱法分析其成分,结果显示:苦菜多酚主要成分为芦丁、绿原酸、咖啡酸、芹菜素、原儿茶素;苦菜多酚、Vc和BHT清除DPPH自由基的IC_(50)分别为0.097、0.113和0.258mg/m L,苦菜多酚清除能力大于Vc和BHT;原能力大于BHT,但小于Vc;β-胡萝卜素/亚油酸漂白试验中,苦菜多酚抗氧化能力大于Vc,但小于BHT,三者的抑制率分别为77.2%、28.49%、69.59%。
Response surface methodology（ RSM） was employed to optimize the extraction conditions of Polyphenol from Sonchus oleraceus L. and the chemical composition. Antioxidant activity of the polyphenols are also analyzed.Based on single-factor tests,Box-Benhnken center composite experiment was carried out with three factors,including extraction temperature,alcohol concentration,extracting time. RSM was used to determine the effect of prime factors on the yield of polyphenol. Results showed that the optimum extraction conditions were： 77 ℃,ethanol concentration56%,and extraction time 45 min. Under these conditions,the extraction yield of polyphenol was 14. 72%. The results of chromatography analysis with HPLC show that rutin,chlorogenic acid,caffeic acid,apigenin and original catechins are the main components existing in polyphenols. The IC_（50） of the polyphenol extracts,Vitamin C and BHT against DPPH radicals were 0. 097 mg/m L,0. 113 mg/m L and 0. 258 mg/m L,respectively. The scavenging impact of the radical was more effective than that of BHT and vitamin C at the same concentration. The total reducing power was more than BHT but lower than vitamin C. Furthermore,β-carotene/linoleicbleaching test showed that the antioxidant ability was decreased in the order： BHT the polyphenol extracts vitamin C with the amount（ %） of 77. 2%,69. 59% and 28. 49%,respectively.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第3期224-230,共7页
Food and Fermentation Industries
关键词
苦菜
多酚
响应曲面法
HPLC
抗氧化活性
Sonchus oleraceus L
polyphenol
response surface methodology
HPLC
antioxidant activity
