摘要
采用超声辅助乙醇技术提取白酒酒糟总黄酮,在单因素试验基础上,选取超声温度、超声功率、液料比、乙醇体积分数为影响因素,以总黄酮得率为评价指标,利用Box-Behnken试验优化白酒酒糟总黄酮提取工艺条件,并评价白酒酒糟总黄酮体外抗氧化活性。结果表明,白酒酒糟总黄酮最佳提取工艺为超声温度65℃、超声功率320 W、液料比40∶1(m L∶g)、乙醇体积分数66%。在此优化条件下,白酒酒糟总黄酮得率为14.58 mg/g,白酒酒糟总黄酮对1,1-二苯基-2-三硝基苯肼(DPPH)自由基和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(ABTS)自由基的清除率最高分别为94.03%和99.30%,接近于同质量浓度下维生素C(VC)的自由基清除率。
Total flavonoids from Baijiu distillers'grains were extracted by ultrasonic-assisted ethanol technology.On the basis of single factor experiments,using ultrasonic temperature,ultrasonic power,liquid-solid ratio and ethanol volume fraction as the influence factors,the total flavonoids yield as evaluation index,the extraction process conditions of total flavonoids from distillers'grains were optimized by Box-Behnken experiments,and the antioxidant activity of total flavonoids from distillers'grains was evaluated in vitro.The results showed that the optimal extraction process of total flavonoids from Baijiu distillers'grains were obtained as follows:ultrasonic temperature 65℃,power 320 W,liquid and material ratio 40∶1(ml∶g),ethanol volume fraction 66%.Under these optimal conditions,the total flavonoids yield from Baijiu distillers'grains reached 14.58 mg/g,and the radicals scavenging rates of DPPH and ABTS were 94.03%and 99.30%,respectively,which was close to the scavenging rates of vitamin C(VC)at the same mass concentration.
作者
赵超
张鑫
高晓娟
李晓晓
贾丽艳
ZHAO Chao;ZHANG Xin;GAO Xiaojuan;LI Xiaoxiao;JIA Liyan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030600,China;Shanxi Xinghuacun Fenjiu Group Co.,Ltd.,Lvliang 032205,China;Key Laboratory of Plant Extraction and Health of Chinese Lujiu in Shanxi Province,Lvliang 032205,China)
出处
《中国酿造》
CAS
北大核心
2024年第12期205-210,共6页
China Brewing
基金
吕梁市校地合作重点研发专项(2023XDHZ06)。
关键词
白酒酒糟
总黄酮
超声波辅助乙醇提取
响应面试验
抗氧化活性
Baijiu distillers'grains
total flavonoids
ultrasonic-assisted ethanol extraction
response surface test
antioxidant activity
