超声辅助提取菠萝蜜果皮黄酮工艺优化及体外抗氧化活性研究
Study on ultrasonic assisted extraction and antioxidant function of flavones from the peels of Artocarpus heterophyllus Lam
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摘要: 采用超声波辅助溶剂法提取菠萝蜜果皮中的黄酮,研究了不同的提取溶剂、提取方式和提取工艺因素(溶剂浓度、料液比、提取时间)对黄酮提取率的影响,采用响应面实验设计和多元二次回归分析优化提取工艺。结果表明,超声辅助溶剂法提取菠萝蜜果皮黄酮的最佳工艺为丙酮浓度61%,料液比1∶25,提取时间24 min,提取温度45℃,超声功率300 W。在此条件下进行验证实验,黄酮提取率为6.92%。且该提取条件下得到的黄酮具有良好的抗氧化能力,与VC溶液和BHT溶液相比,其DPPH、羟自由基清除率IC50值分别为:粗提液>VC溶液,粗提液>BHT溶液,还原能力大小为:粗提液>VC溶液。Abstract: Flavonoids was extracted from jackfruit peel by ultrasonic assisted solvent extraction method and the effects of different extraction solvents and extraction methods on the extraction rate of flavonoids were studied.At the same time,the effect of solvent concentration,ratio of material to liquid and extraction time on the yield of flavonoids from jackfruit peel were studied and the extraction process was optimized by the response surface experiment design.Results showed that the optimum extraction conditions were 61% solvent concentration,solid-liquid ratio 1 ∶ 25,extraction time 24 min,extraction temperature of 45 ℃,ultrasonic power 300 W.Under these conditions,the extraction rate of flavonoids could reach up to 6.92% with a significant antioxidant ability. Moreover,the scavenging capacity of DPPH and OH free radical value( IC50) was ordered as follows: crude extract > VC solution and crude extract > BHT solution,as well as the reduction ability better than the VCsolution.
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