摘要
以芒果皮为试验材料,以总多酚得率为考察指标,通过单因素及正交试验系统研究了微波辅助提取芒果皮多酚的工艺条件,并评价了其抗氧化活性。结果表明较佳提取工艺为:60%乙醇∶芒果皮粉为30∶1(mL/g),微波功率160W处理30s后,于60℃水浴浸提30min,在此工艺条件下芒果皮多酚的得率为(6.24±0.02)%。抗氧化试验表明芒果皮多酚清除DPPH自由基的能力较强,且在一定范围内极显著高于2,6-二叔丁基-4-甲基苯酚(BHT),对卵黄脂蛋白脂质过氧化有一定的抑制作用,但极显著低于BHT。
The mango peel is used as the experimental material to extract polyphenols,and the yield of total polyphenols is detected,the single factor and orthogonal experiments are used to explore the optimal conditions for the extraction of polyphenols by microwave-assisted method and their antioxidant activities are evaluated.The technological conditions for extracting polyphenols are optimized by orthogonal test design L 9(3 4).The optimum extracting conditions are as follows:the ratio of 60%ethanol and mango peel powder is 30∶1(mL/g),the microwave power is 160 W,the microwave extraction time is 30 s,and then water-bath extracting for 30 min at 60℃.The yield of polyphenols is(6.24±0.02)%under such conditions.The antioxidation experimental results show that comparing with the scavenging ability of butylated hydroxytoluene(BHT),the scavenging rate of polyphenols from mango peel to DPPH radical is significantly higher than that of BHT.However,it has a certain inhibitory effect on lipid peroxidation of yolk lipoprotein,which is significantly lower than BHT.
作者
刘焕云
王艳哲
李敬
李飞
LIU Huan-yun;WANG Yan-zhe;LI Jing;LI Fei(College of Biological Science and Engineering,Hebei University of Economicsand Business,Shijiazhuang 050061,China)
出处
《中国调味品》
CAS
北大核心
2019年第3期1-4,共4页
China Condiment
关键词
芒果副产品
抗氧化剂
微波辅助提取
mango by-product
antioxidant
microwave-assisted extraction
