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当前位置: 首页 > 文章 > 超声辅助醇提荸荠芽·肉和皮总黄酮工艺优化及抗氧化活性研究 安徽农业科学 2022,50 (2) 176-179
Position: Home > Articles > Optimization of Ultrasonic Assisted Ethanol Extraction of Total Flavonoids from Heleocharis dulcis Bud, Flesh and Peel and Its Antioxidant Activity Journal of Anhui Agricultural Sciences 2022,50 (2) 176-179

超声辅助醇提荸荠芽·肉和皮总黄酮工艺优化及抗氧化活性研究

作  者：
李婉珍;宋平;张伟伟;金伟豪;葛飞;朱龙宝;陶玉贵
单  位：
安徽工程大学生物与食品工程学院
关键词：
荸荠;总黄酮;工艺优化;抗氧化
摘  要：
[目的]研究荸荠芽、肉和皮中总黄酮的最优提取工艺及抗氧化活性。[方法]以荸荠芽、肉和皮为原料,考察乙醇浓度、料液比、超声时间等单因素对总黄酮得率的影响,在单因素试验的基础上,设计L_9(3~4)正交试验,研究荸荠总黄酮的最优提取工艺。以V_C为对照,考察不同浓度总黄酮对DPPH和羟基自由基的清除效果,研究荸荠芽、肉和皮的抗氧化活性。[结果]荸荠芽最优提取组合为70%乙醇,1∶15(g∶mL)料液比,55 min超声时间,70℃超声温度,100 W超声功率;荸荠肉最优提取组合为70%乙醇,1∶15料液比,50 min超声时间,50℃超声温度,100 W超声功率;荸荠皮提取最优组合为70%乙醇浓度,1∶15料液比,55 min超声时间,70℃超声温度,100 W超声功率。荸荠总黄酮对DPPH和羟基自由基都具有清除效果。[结论]荸荠芽、肉和皮中总黄酮都具有一定的抗氧化能力,为荸荠的综合开发利用提供理论参考。
译  名：
Optimization of Ultrasonic Assisted Ethanol Extraction of Total Flavonoids from Heleocharis dulcis Bud, Flesh and Peel and Its Antioxidant Activity
作  者：
LI Wan-zhen;SONG Ping;ZHANG Wei-wei;College of Biology and Food Engineering, Anhui Polytechnic University;
关键词：
Heleocharis dulcis;;Total flavonoids;;Process optimization;;Antioxidant
摘  要：
[Ojective]The extraction process optimization and antioxidant activity of total flavonoids from bud, flesh and peel of Heleocharis dulcis were studied. [Method]Taking Heleocharis dulcis bud, flesh and peel as raw materials, the effects of single factors such as ethanol concentration, solid-liquid ratio and ultrasonic time on the yield of total flavonoids were investigated. On the basis of single factor test, L_9(3~4) orthogonal test was designed to study the extraction process of total flavonoids from Heleocharis dulcis. With V_C as the control, the scavenging effects of different concentrations of total flavonoids on DPPH and hydroxyl radical were investigated, and the antioxidant activities of Heleocharis dulcis bud, flesh and peel were studied. [Result]The best combination of Heleocharis dulcis bud extraction was 70% ethanol, 1∶15(g∶mL) solid-liquid ratio, 55 min ultrasonic time, 70 ℃ ultrasonic temperature and 100 W ultrasonic power; The best combination of Heleocharis dulcis flesh extraction was 70% ethanol, 1∶15 solid-liquid ratio, 50 min ultrasonic time, 50 ℃ ultrasonic temperature and 100 W ultrasonic power; The best combination of Heleocharis dulcis peel extraction was 70% ethanol concentration, 1∶15 solid-liquid ratio, 55 min ultrasonic time, 70 ℃ ultrasonic temperature and 100 W ultrasonic power. The total flavonoids of water chestnut have scavenging effects on DPPH and hydroxyl radical. [Conclusion]The total flavonoids in bud, flesh and peel of Heleocharis dulcis have certain antioxidant capacity, which provides theoretical reference value for the comprehensive development and application of Heleocharis dulcis.

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