摘要
以猕猴桃酿酒发酵后的果渣为原料,采用响应面法优化猕猴桃果渣总黄酮的微波辅助提取工艺,并测定其对DPPH·和ABTS;·的清除率,评价最佳工艺条件提取的总黄酮的抗氧化活性。结果表明,猕猴桃果渣总黄酮提取的最佳工艺条件为乙醇浓度50%、提取温度66℃、提取时间16 min,在此条件下,总黄酮得率为3.02%。猕猴桃果渣总黄酮提取物对DPPH·、ABTS;·具有不同程度的清除作用,当总黄酮提取物浓度为30.16μg/mL时,对DPPH·清除率为83.08%,当总黄酮提取物浓度为12.08μg/mL时,对ABTS;·清除率为97.36%,表明猕猴桃果渣总黄酮具有较好的抗氧化活性。
Response surface methodology was used to optimize the microwave-assisted extraction process for total flavonoids from kiwi fruit residues. The DPPH· scavenging rate and ABTS;· scavenging rate of the total flavonoids which were extracted under the optimum conditions were determined to evaluate the antioxidant activities. The results showed that the optimum conditions were as follows: ethanol concentration of 50%,extraction at 66 ℃ for 16 min. Under such conditions,the yield of total flavonoids was 3.02%,and the ability of the extracted total flavonoids to scavenge DPPH·and ABTS;· was different. Total flavonoids at 30.16 μg/mL demonstrated DPPH·scavenging rate of 83.08%,while the total flavonoids at 12.08 μg/mL displayed ABST+·scavenging rate of 97.36%. Therefore,kiwi fruit residues had strong antioxidant activity.
作者
李金辉
翁贵英
朱淼
张泽敏
周晓玉
王绪英
I Jin-hui;WENG Gui-ying;ZHU Miao;ZHANG Ze-min;ZHOU Xiao-yu;WANG Xu-ying(School of Chemistry and Materials Engineering,Liupanshui Normal University,Liupanshui 553004,Guizhou,China;School of Biological Science and Technology,Liupanshui Normal University,Liupanshui 553004,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第12期79-85,共7页
Food Research and Development
基金
六盘水师范学院实验教学示范中心(LPSSYsyjxsfzx201701)
贵州省特色农业种质资源开发与利用特色重点实验室(黔教合KY字2017012)。
关键词
猕猴桃果渣
总黄酮
微波辅助提取
工艺优化
抗氧化活性
kiwi fruit residues
total flavonoids
microwave-assisted extraction
process optimization
antioxidant activity
