摘要
以砂糖橘落果为原料,采用超声辅助法提取落果中的总黄酮,并研究其抗氧化活性。以DPPH自由基、羟基自由基清除率及总还原力评价总黄酮的抗氧化活性为指标,在乙醇浓度、料液比、超声时间、超声温度的单因素实验基础上,利用正交实验进行提取工艺优化。结果表明,超声提取砂糖橘落果中总黄酮最佳工艺为乙醇浓度50%、料液比1:50 g/mL、超声时间60 min、超声温度70℃,在该条件下总黄酮的提取率达到2.61%,此时砂糖橘落果总黄酮对DPPH自由基、羟基自由基的最高清除率达88.89%和80.77%,具有很强的抗氧化能力。该结果可为深入研究和开发砂糖橘落果总黄酮提供理论支持。
Ultrasonic-assisted extraction of total flavonoids from'Shatangju'mandarin drop fruit was carried out,and its antioxidant activity was studied.On the basis of single factor experiment of ethanol concentration,solid-liquid ratio,ultrasonic time and ultrasonic temperature,the extraction process was optimized by orthogonal test.The antioxidant activity of total flavonoids was evaluated by DPPH free radical,hydroxyl radical scavenging rate and total reducing power.The results showed that the optimal process of ultrasonic extraction of total flavonoids from'Shatangju'mandarin drop fruit was ethanol concentration 50%,solid-liquid ratio 1:50 g/mL,ultrasonic time 60 min,ultrasonic temperature 70℃.Under this condition,the extraction rate of total flavonoids reached 2.61%.At this time,the highest scavenging rate of total flavonoids on DPPH free radical and hydroxyl free radical was 88.89%and 80.77%,which had strong antioxidant capacity.It provided theoretical support for further research and development of total flavonoids from Shatangju'mandarin drop fruit.
作者
莫玉静
宋佳佳
余金燕
许文婷
MO Yujing;SONG Jiajia;YU Jinyan;XU Wenting(College of Food and Quality Engineering,Nanning University,Nanning 530200,China)
出处
《食品科技》
CAS
北大核心
2023年第10期188-194,共7页
Food Science and Technology
基金
中青年教师科研基础能力提升项目(2022KY1784)
2022年自治区级大学生创新创业训练计划项目(202211549008)。
关键词
砂糖橘落果
超声提取
抗氧化
总黄酮
drop fruit of'Shatangju'mandarin
ultrasound extraction
antioxidation
total flavonoids
作者简介
莫玉静(2000-),女,广西荔浦人,研究方向为食品资源综合利用;通信作者:许文婷。
