摘要
作为药食同源的植物,葛根具有丰富的食用价值和药用价值。本实验以葛根为原料,采用单因素实验和响应面分析探究乙醇浓度、超声温度、超声时间和超声功率对总黄酮提取得率的影响。结果表明,乙醇浓度为28.592%、超声温度为61.518℃、超声时间36.727 min、超声功率141.983 W时,葛根总黄酮得率最高,为7.237%。此条件下提取到的总黄酮DPPH·自由基的清除率达到74.25%,抗坏血酸当量25.63μg/mL;ABTS·自由基清除率达到61.19%,抗坏血酸当量83.39μg/mL。
As a plant characterized by homology of medicine and food,Pueraria lobata has rich edible and medicinal value.In this experiment in which Pueraria lobata was used as raw material,univariate experiments and response surface analysis were used to explore the effects of ethanol concentration,ultrasonic temperature,ultrasonic time and ultrasonic power on the extraction rate of total flavonoids.The results show that when the ethanol concentration is 28.592%,the ultrasonic temperature is 61.518℃,the ultrasonic time is 36.727 min and the ultrasonic power is 141.983 W,the yield of total flavonoids of Pueraria lobata is the highest,which is 7.237%.Under these conditions,the scavenging rate of total flavonoids DPPH free radicals is 74.25%,and the ascorbic acid equivalent is 25.63μg/mL.The scavenging rate of ABTS free radicals reaches 61.19%,and the ascorbic acid equivalent was 83.39μg/mL.
作者
彭常安
孙浩浩
刘小燕
PENG Chang’an;SUN Haohao;LIU Xiaoyan
出处
《芜湖职业技术学院学报》
2023年第4期32-37,共6页
Journal of Wuhu Institute of Technology
关键词
葛根
总黄酮
超声提取
响应面
抗氧化性
Pueraria Lobata
total flavonoids
ultrasonic extraction
response surface
antioxidant activity
作者简介
彭常安(1966—),男,安徽广德人,教授,研究方向:食品加工与贮藏。
