摘要
为探索超声辅助提取紫苏叶黄酮类物质的最佳工艺及其抗氧化活性,该试验通过考察超声功率、提取时间、乙醇体积分数、料液比和提取温度对紫苏叶黄酮提取量的影响,以黄酮提取量为指标,筛选并确定最佳单因素范围,设计响应面试验得到最佳提取工艺为超声功率313 W,提取时间31 min,乙醇体积分数37%,料液比1∶15(g/mL),提取温度50℃。在此工艺条件下,紫苏叶黄酮提取量为22.48 mg/g,紫苏叶黄酮提取液对DPPH自由基、ABTS^(+)自由基和羟基自由基的清除率分别达到82.58%、57.89%和48.78%,为进一步深入研究和开发紫苏叶黄酮提供理论支持。
This study aims to explore the optimal conditions for ultrasound-assisted extraction of flavonoids from Perilla frutescens leaves and evaluate the antioxidant activities.To be specific,the effect of ultrasonic power,extraction time,volume fraction of ethanol,solid-to-liquid ratio,and temperature on the extraction of flavonoids was investigated by single factor experiment.According to the yield of flavonoids,the optimal ranges of the single factors were determined.Response surface experiment was designed to determine the optimal extraction conditions.The results showed that the optimal extraction conditions were ultrasonic power of 313W,extraction time of 31 min,37% ethanol,solid-to-liquid ratio of 1∶15(g/mL),and extraction temperature of 50 ℃.Under the optimal conditions,the yield of flavonoids was up to 22.48 mg/g and the DPPH,ABTS~+,and hydroxyl radical-scavenging rates were 82.58%,57.89%,and 48.78%,respectively.The findings lay a theoretical basis for further research and development of flavonoids from P.frutescens leaves.
作者
赵彦巧
卜凡真
王月
卢奕艳
李建颖
ZHAO Yan-qiao;BU Fan-zhen;WANG Yue;LU Yi-yan;LI Jian-ying(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第6期146-152,共7页
Food Research and Development
关键词
紫苏叶
黄酮
超声辅助提取
响应面法
抗氧化性
Perilla frutescens leaves
flavonoids
ultrasound-assisted extraction
response surface methodology
antioxidant activity
