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当前位置: 首页 > 文章 > 响应面试验优化水芹黄酮超声波辅助提取工艺及其抗氧化性 食品科学 2016,37 (10) 76-81
Position: Home > Articles > Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Oenanthe javanica and Their Antioxidant Activity FOOD SCIENCE 2016,37 (10) 76-81

响应面试验优化水芹黄酮超声波辅助提取工艺及其抗氧化性

作  者：
千春录;侯顺超;殷健东;林晨;刘笑;顾林;金昌海;陈学好;李良俊
单  位：
扬州大学食品科学与工程学院;扬州大学园艺与植物保护学院
关键词：
水芹;黄酮;超声提取;响应面法;抗氧化性
摘  要：
以水芹为试材,采用超声波辅助方法提取其黄酮,在单因素试验的基础上,利用响应面法优化超声波辅助提取水芹黄酮工艺,最后对水芹黄酮抗氧化活性进行评估。结果表明:最佳工艺条件为料液比1:38(g/mL)、超声时间62 min、超声温度69℃、乙醇体积分数80%,在此条件下,水芹叶黄酮提取量为8.201 mg/g(鲜质量),该结果与预测值8.238 mg/g接近,表明所建数学模型与实际情况拟合较好。水芹叶黄酮含量远高于茎秆,且都有较强的抗氧化能力,其中茎秆黄酮抗氧化能力强于叶黄酮,这可能是茎秆和叶黄酮成分差异所致。
译  名：
Optimization of Ultrasonic-Assisted Extraction of Flavonoids from Oenanthe javanica and Their Antioxidant Activity
作  者：
QIAN Chunlu;HOU Shunchao;YIN Jiandong;LIN Chen;LIU Xiao;GU Lin;JIN Changhai;CHEN Xuehao;LI Liangjun;College of Food Science and Engineering, Yangzhou University;School of Horticulture and Plant Protection, Yangzhou University;Laboratory of Aquatic Vegetable, Yangzhou University;
关键词：
Oenanthe javanica;;flavonoid;;ultrasonic-assisted extraction;;response surface methodology;;antioxidant activity
摘  要：
This study aimed to optimize the ultrasonic-assisted extraction of flavonoids from Oenanthe javanica using single-factor experiments and response surface methodology. The antioxidant activity of the extracted flavonoids was evaluated. The optimal extraction conditions were determined as follows: the time of ultrasonic-assisted extraction, 62 min; temperature, 69 ℃; solid-to-liquid ratio, 1:38(g/mL); and ethanol concentration, 80%. Under these conditions, the predicted and experimental extraction yield of flavonoids from leaves was 8.238 and 8.201 mg/g mf, respectively. The good consistency indicated the mathematical model we built could fit experimental data well. The content of flavonoids in leaves of O. javanica was much higher than in stems. The flavonoids extracted from both parts possessed high total antioxidant capacity and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging ability and the flavonoids from stems had stronger antioxidant ability than those in leave. This difference may be caused by the difference in the composition of flavonoids extracted from stems and leaves.

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