摘要
通过响应面法确定超声-微波协同萃取栽培菊苣籽总黄酮的最佳条件为:液料比40∶1(m L/g)、乙醇体积分数71%、提取温度65℃、微波功率400 W、超声功率50 W、提取时间6 min。在此条件下,测得栽培菊苣籽中黄酮的含量为93.23 mg/g。通过动态纯化的方式确定AB-8大孔树脂纯化菊苣籽总黄酮的条件为:上样液p H 4、上样液和洗脱液流速2 BV/h、洗脱液乙醇体积分数70%。高效液相色谱(high performance liquid chromatography,HPLC)分析结果显示,栽培菊苣籽总黄酮主要是由绿原酸和洋蓟素两种化合物构成。离线1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)-HPLC法显示,洋蓟素比绿原酸对DPPH自由基具有更强的抗氧化活性,二者对游离基的清除率分别为64.11%和61.65%。
The ultrasonic-microwave synergistic extraction of total flavonoids from Cichorium endivia L. seeds wasoptimized by response surface methodology. The optimum conditions were determined as follows： ratio of liquid to solid,40：1（mL/g）; ethanol concentration, 71%; extraction temperature, 65 ℃; microwave power, 400 W; ultrasonic power,50 W; and extraction time, 6 min. Under these extraction conditions, the content of total flavonoids in C. endivia seeds was93.23 mg/g. The optimum dynamic adsorption and desorption conditions for purification of the crude extract obtained withAB-8 macroporous resin were established as follows： sample pH, 4; sample flow rate, 2 BV/h; and 70% alcohol as eluantat a flow rate of 2 BV/h. HPLC analysis results showed that total flavonoids from C. endivia seeds were mainly composedof chlorogenic acid and cynarin. Off-line DPPH-HPLC assays showed that antioxidant activity of cynarin was stronger thanthat of chlorogenic acid, which could scavenge 64.11% and 61.65% DPPH free radical, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第16期36-42,共7页
Food Science
基金
天津市自然科学基金重点项目(12JCZDJC34100)
天津市高等学校创新团队培养计划项目(TD12-5049)
关键词
栽培菊苣籽
黄酮
响应面法
DPPH
洋蓟素
识别
Cichorium endivia L. seeds
flavonoids
response surface methodology
DPPH
cynarin
recognition
