摘要
以合欢花为原料,根据单因素和响应面试验,利用超声提取法研究超声功率、料液比、乙醇浓度和超声时间对合欢花黄酮含量的影响;并研究合欢花黄酮的种类、含量及抗氧化活性。结果表明:响应面法优化提取合欢花中黄酮的最佳工艺为:超声功率120 W、料液比(1∶8)g/mL、乙醇浓度80%、时间为100 min,提取的合欢花黄酮含量为9.23%。对合欢花黄酮提取液真空冷冻干燥后进行抗氧化活性检测时发现,当合欢花黄酮浓度为7 mg/mL时,对DPPH·的清除率为67.15%;浓度为100μg/mL时,对ABTS^(+)·的清除率为83.27%。LC-MS检测到合欢花黄酮类物质有27种,其中槲皮素量最高,达到412.472μg/g,其次是芦丁,含量为88.753μg/g,异槲皮苷的含量排在第三,含量为83.641μg/g。该研究为合欢花在食品中的开发利用提供了理论基础。
Albizia flower was used as raw material to investigate the ultrasonic extraction of flavonoids from Albizia flower by single-factor and response surface experiments.The effects of ultrasonic power,solid-liquid ratio,ethanol concentration,and ultrasonic time on the content of flavonoids extracted from Albizia flower were studied.Furthermore,the types,content,and antioxidant activity of flavonoids in Albizia flower were explored.The results showed that the optimal process for the optimized extraction of flavonoids from Albizia flowers with the response surface method was as follows:ultrasonic power of 120 W,feed-to-liquid ratio of(1∶8)g/mL,ethanol concentration of 80%,extraction time of 100 min,resulting in a flavonoid content of Albizia flowers 9.23%.When the antioxidant activity of Albizia flower flavonoid extract was tested after vacuum freeze-drying,it showed that the DPPH free radical scavenging rate was 67.15%when the Albizia flower flavonoid concentration was 7 mg/mL;and the ABTS free radical scavenging rate was 83.27%when the Albizia flower flavonoid concentration was 100μg/mL;LC-MS tests revealed that there were 27 types of Albizia flavonoids,among which the amount of quercetin was the highest,reaching 412.472μg/g,followed by rutin,with a content of 88.753μg/g.The isoquercitrin ranked the third place with the content of 83.641μg/g.This study provides a theoretical basis for the development and utilization of Albizia flowers in food.
作者
王云仙
樊莹润
范江平
龚加顺
廖小琳
WANG Yunxian;FAN Yingrun;FAN Jiangping;GONG Jiashun;LIAO Xiaolin(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;Guangxi South Subtropical Agricultural Sciences Research Institute,Chongzuo 532200;Yunnan Academy of Agricultural Sciences,Kunming 650205)
出处
《中国食品添加剂》
CAS
2024年第10期1-10,共10页
China Food Additives
基金
云南特色咖啡加工关键技术研究与产品开发(KX141733)
金萱红茶茶膏工艺优化级降血脂研究(桂农科2023YM127)。
关键词
合欢花
工艺优化
液相色谱-质谱法(LC-MS)
黄酮
抗氧化活性
Albizia flowers
process optimization
liquid chromagraphy-mass spectrometry(LC-MS)
flavonoid
antioxidant activity
作者简介
王云仙(1996-),女,硕士,研究方向:食品加工与安全。E-mail:2653154123@qq.com;通信作者:龚加顺(1971-),男,博士,教授,研究方向:食品科学与茶叶化学。E-mail:gong199@163.com;通信作者:廖小琳(1979-),女,硕士,实验师,研究方向:食品质量与安全。E-mail:51126367@qq.com。
