摘要
在单因素试验基础上,选择乙醇浓度、超声时间、超声温度和液料比4个因素为变量,坛紫菜多酚提取率为响应值,通过响应面法优化超声辅助坛紫菜多酚提取工艺,并通过1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、抗脂质过氧化活性能力来测定评价坛紫菜多酚体外抗氧化性能.结果表明坛紫菜多酚提取最佳工艺条件为:乙醇浓度为62%,超声时间为21 min,超声温度为62 ℃,液料比为33 mL/g,坛紫菜多酚提取率为6. 78 mg/g.坛紫菜多酚有较好的抗氧化性能,其中在清除DPPH自由基方面表现突出,在质量浓度为1. 2 g/L时DPPH自由基抑制率达93. 32%,与抗氧化剂BHT(95. 01%)效果相当.
On the basis of single factor experiment, four factors including ethanol concentration, ultrasonic time, ultrasonic temperature and ratio of liquid to material, are selected as variables, and the extraction rate of Pyropia haitanensis polyphenol is the response value. The ultrasonic assisted extraction of Pyropia haitanensis polyphenol is optimized by response surface method, and the scavenging ability of free radicals and the anti-lipid peroxidation activity of 1-diphenyl-2-trinitrophenylhydrazyl (DPPH) are used to evaluate the antioxidation ability of Pyropia haitanensis polyphenol in vitro. The results show that the optimum conditions for extracting Pyropia haitanensis polyphenol are as follows: the concentration of ethanol of 62%, ultrasonic time of 21 min, ultrasonic temperature of 62 ℃, the ratio of liquid to material of 33 mL/g. Under these optimum conditions, the extraction rate of Pyropia haitanensis polyphenol is 6. 70 mg/g. Pyropia haitanensis polyphenol has high antioxidant activity, especially in scavenging radicals DPPH. The inhibiting rate of radicals DPPH reaches 93. 32% when the mass concentration is 1. 2 g/L, which has almost the same ability of antioxidant BHT (95. 01%).
作者
邱小明
QIU Xiaoming(School of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou,Fujian 363000,China)
出处
《闽南师范大学学报（自然科学版）》
2019年第2期81-89,共9页
Journal of Minnan Normal University：Natural Science
基金
福建省中青年教师教育科研项目(JZ180813)
漳州市食品产业技术研究院建设项目(2018N2002)
关键词
响应面法
坛紫菜
多酚
抗氧化
response surface analysis
pyropia haitanensis
polyphenols
antioxidation
