为确定超声辅助提取葎草多糖的最佳工艺条件,通过单因素试验确定液料比、超声功率、超声温度、超声时间等因素的较适宜范围,并应用二次通用旋转设计优化提取工艺条件。超声辅助提取葎草多糖的最佳工艺条件为:液料比34 m L∶1 g,超声功率...为确定超声辅助提取葎草多糖的最佳工艺条件,通过单因素试验确定液料比、超声功率、超声温度、超声时间等因素的较适宜范围,并应用二次通用旋转设计优化提取工艺条件。超声辅助提取葎草多糖的最佳工艺条件为:液料比34 m L∶1 g,超声功率134 W,超声温度61℃,超声时间49 min,此时多糖提取率为3.52%。经二次通用旋转设计优化后的葎草多糖提取工艺具有试验次数少、计算简单、准确可靠等优点,工艺稳定可行。展开更多
First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentra...First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentration,the ability to scavenge free radicals were in the order:ECG > EC > EGCG > ECG × EGCG > EGC.This suggests that the antioxidant ability of individual catechin had positively interacted effects under physiological condition.The free radical scavenging ability changed during tea processing.As compared with the fresh tea leaves,the leaves after indoor-spreading and Yao-Qing had a higher IC50of for DPPH free radical scavenge,being increased by 11.01%.It is deduced that the process technology of indoor-spreading might improve the quality of manufactured green tea.展开更多
基金supported in part by Agriculture Science Technology Achievement Transformation Fund,P.R.China (No.459 in 2006.http://www.agrifund.cn/www/Agro/bulletin/200610/index.html)General Administration of Quality Supervision,inspection and Quarantine,P.R.China (201110210)Zhejiang Provincial Natural Science Foundation,P.R.China (No.Y3100683)
文摘First order interaction of antioxidant capability of epicatechin was investigated in vitro by methods of response surface and central composite general rotary design.The results indicated that based on molar concentration,the ability to scavenge free radicals were in the order:ECG > EC > EGCG > ECG × EGCG > EGC.This suggests that the antioxidant ability of individual catechin had positively interacted effects under physiological condition.The free radical scavenging ability changed during tea processing.As compared with the fresh tea leaves,the leaves after indoor-spreading and Yao-Qing had a higher IC50of for DPPH free radical scavenge,being increased by 11.01%.It is deduced that the process technology of indoor-spreading might improve the quality of manufactured green tea.
