摘要
利用响应面法确定洋葱总黄酮的最佳提取工艺,并探讨其体外抗氧化活性。在单因素试验的基础上,以BoxBenhnken试验设计结合响应面法分析确定总黄酮最佳提取工艺。结果表明:最佳提取工艺条件为超声温度60℃,超声时间2.5 h,液料体积质量比20∶1(m L/g),乙醇体积分数是85%,在此条件下,洋葱中总黄酮的提取量达到8.35 mg/g,与预测值8.42 mg/g相接近,说明模型拟合良好,该优化工艺准确可行。体外抗氧化试验表明洋葱总黄酮对ABTS自由基具有较强的清除作用,且呈现质量浓度依赖性。质量浓度为5 mg/mL的洋葱总黄酮溶液对ABTS自由基的清除率达到100%,对亚铁离子的螯合能力为99.57%,表明洋葱总黄酮具有较强的体外抗氧化活性。
To determine the optimal extraction of total flavonoids from onion,the response surface methodology was used to study the in vitro antioxidant activities of the extracts.The Box-Benhnken experiment and response surface analysis were used to determine the optimal level of extraction process.The results showed that the optimum extraction conditions were as follows:the extraction temperature 60℃,the extraction time 2.5 h,liquid-to-solid ratio 20∶1(mL/g),and ethanol concentration85%,of which the extraction rate of total flavonoids was 8.35 mg/g,which was close to the predicted value of 8.42 mg/g.These showed that the model fits well and the optimization process was feasible.The total flavonoids from onion had strong scavenging effect on ABTS free radical and showed concentration-dependent scavenging power.The scavenging rate for ABTS free radical of 5 mg/mL total flavonoids solution was 100%and the chelating ability of 5 mg/mL total flavonoids solution to ferrous ion was 99.57%.The results showed that the total flavonoids from onion had the antioxidant activity in vitro.
作者
王彩虹
刘玉洁
曹欢
朱丽娜
张乐乐
刘生杰
WANG Caihong;LIU Yujie;CAO Huan;ZHU Lina;ZHANG Lele;LIU Shengjie(College of Information Engineering,Fuyang Normal University,Fuyang Anhui 236041,China;School of Biology and Food Engineering,Fuyang Normal University,Fuyang Anhui 236037,China)
出处
《阜阳师范大学学报（自然科学版）》
2020年第4期44-50,共7页
Journal of Fuyang Normal University:Natural Science
基金
安徽省教育厅自然科学重点项目(KJ2019A0951)
国家级大学生创新训练项目(201913619005)
阜阳师范大学信息工程学院自然科学研究(一般)项目(FXG2020ZY02)
安徽省大学生创新创业训练计划项目(201813619005)资助。
关键词
洋葱
总黄酮
响应面
抗氧化活性
onion
total flavonoids
response surface methodology
antioxidant activity
作者简介
王彩虹(1992-),女,硕士,助教,研究方向:植物中天然活性成分提取及功能特性研究;通讯作者:刘生杰(1971-),男,硕士,教授,研究方向:动物与食品免疫学研究,Email:lsj9699@sina.com。
