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亚临界水提取苣荬菜总黄酮的工艺优化及其抗氧化活性研究

Optimization of Subcritical Water Extraction of Total Flavonoids From Sonchus arvensis L.and Evaluation of Its Antioxidant Activity

  • 摘要: 以苣荬菜为试材,采用单因素试验结合响应面法优化亚临界水提取总黄酮的工艺,研究了总黄酮提取物的抗氧化活性,以期为苣荬菜的进一步开发利用提供参考依据。结果表明:苣荬菜总黄酮最佳提取工艺条件为提取温度127℃、提取时间16 min、液料比24∶1 mL·g-1、搅拌速率120 r·min-1,在该条件下总黄酮提取量为39.02 mg·g-1,与预测值39.06 mg·g-1高度吻合,表明该提取工艺稳定可行。在最佳工艺条件下得到的苣荬菜总黄酮提取物具有较好的Fe2+螯合能力和Fe3+还原能力,表明苣荬菜可作为天然抗氧化剂的原料来源。

     

    Abstract: Taking the Sonchus arvensis L.as test material, the process of subcritical water extraction of total flavonoids was optimized by one-factor test combined with response surface methodology, and the antioxidant activity of crude flavonoids extracts was also evaluated, in order to provide reference for the further development and utilization of S.arvensis L..The results showed that the optimal extraction conditions were extraction temperature 127 ℃,extraction time 16 minutes, liquid-solid ratio 24∶1 mL·g-1,and the stirring rate 120 r·min-1.Under this condition, the total flavonoids yield was 39.02 mg·g-1,which was highly consistent with the predicted value of 39.06 mg·g-1,indicating that the extraction process was stable and feasible.Crude total flavonoids extracts obtained under the optimal conditions showed good Fe2+ chelating capacity and Fe3+ reducing capacity, indicating that S.arvensis L. could be used as a material source of natural antioxidants.

     

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