山药零余子黄酮的微波提取工艺优化及其抗氧化活性
Optimization of the Extraction Process for Flavonoids from Yam Bulbil and Their Antioxidant Activities
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摘要: 在单因素试验基础上,分别研究液料比、乙醇体积分数、微波功率、微波时间对零余子中黄酮类化合物提取提取量的影响。通过响应曲面法,进一步优化得到微波提取零余子黄酮的提取工艺。并对微波提取的零余子黄酮进行抗氧化活性的研究。结果表明最佳提取工艺条件为:乙醇体积分数为40%,液料比30:1 mL/g,微波功率320 W,微波时间37 s,得到黄酮提取量为6.95 mg QE/g DW,与软件得出预测值6.90 mg QE/g DW相差0.7%,说明采用响应曲面法得到的模型回归性良好拟合度高,可用于零余子黄酮提取量的预测。且此方法提取出的零余子黄酮表现出比VC相近甚至更强的1,1-二苯基-2-三硝基苯肼DPPH、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐ABTS自由基清除能力和铁离子还原能力,说明其具有良好的抗氧化活性。Abstract: On the basis of single factor experiments, the influence of ratio of liquid, volume of ethanol, the power and time of microwave method on the yield of the flavonoids were studied.The parameters of microwave-extraction of the flavonoids was further optimized by the response surface methodology.The antioxidant activity was also studied.The optimal conditions were material-to-liquid ratio of 30:1 mL/g, ethanol concentration of 40%, microwave power of 320 W, and irradiation time of 37 s. The rate of flavonoids was 6.95 mg QE/g DW, which was just 0.7% far from the predicted value of 6.90 mg QE/g DW.It was shown that the model had good regression and high fitting degree, which could be used to predict the yield of the flavonoids.The flavonoids extracted from Yam bulbil showed the same or even greater DPPH, ABTS antioxidant activity and ferric reducing antioxidant power than VC.
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