摘要
优化了马铃薯皮黄酮的微波辅助提取工艺并对其抗氧化活性进行了研究。在考察乙醇浓度、液固比、提取温度、微波功率、提取时间对马铃薯皮黄酮得率影响的基础上,进一步利用Box-Behnken响应面法对提取工艺进行优化。结果表明,马铃薯皮黄酮的最佳提取工艺条件为:乙醇体积分数70%,液固比20∶1mL/g,提取温度70℃,微波功率700 W,提取时间25 min,在此条件下马铃薯皮黄酮得率为(6.50±0.06)mg/g。通过测定马铃薯皮黄酮对DPPH·的清除率及对菜籽油过氧化值的影响研究其抗氧化活性。结果表明,马铃薯皮黄酮具有较好的DPPH·清除能力,IC_(50)值为(1.02±0.07)mg/mL;且其能较好地缓解菜籽油过氧化值的上升,当质量为油重的0.02%时,其作用效果已与相同浓度的VC相当。
The microwave -assistant extraction technique of flavonoids from potato peel and their antioxidant activity were studied in this paper. Based on the experiments that the effects of ethanol concentration, liquid to solid ratio, extraction temperature, microwave frequency and time on the yield of flavonoids in potato peel were investigated, a forecasting model was set up by using Box - Behnken core combination design and process optimization of extraction of flavonoids in potato peel. The results showed that the optimal extraction parameters were as follows： ethanol con- centration 70%, liquid to solid 20： 1, extraction temperature 70℃, microwave frequency 700 W and time 25 min, the yield of flavonoids in potato peel was （6.50 ± 0.06） mg/g. And the antioxidant activity of flavonoids in potato peel was evaluated by the scavenging ability of DPPH and the peroxide value of rapeseed oil. The study showed that flavonoids in potato peel had a better scavenging ability of DPPH , and ICs0 was （ 1.02 ± 0.07 ） mg/mL. 0.02% flavonoids in potato peel had good antioxidant effect on rapeseed oil, and its the antioxidant effects was equal to VE.
作者
江震宇
陈佳静
葛宇飞
陈卓
程林润
徐丽珊
Jiang Zhenyu;Chen Jiajing;Ge Yufei;Chen Zhuo;Cheng Linrun;Xu LishanI(College of Chemistry and Life Science,Zhejiang Normal UniversityI,Jinhua 321004）（Jinhua Academy of Agricultura Sciencesz,Jinhua 321017)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第8期69-74,共6页
Journal of the Chinese Cereals and Oils Association
基金
浙江省公益性技术应用研究(2014C32111)
关键词
马铃薯皮
黄酮
微波
响应面法
抗氧化活性
potato peel
flavonoids
microwave
response surface methodology
antioxidant activity
作者简介
江震宇，女，1993年出生，硕士，植物活性成分的研究与开发利用;通信作者：徐丽珊，女，1966年出生，教授，植物活性成分的研究与开发利用
