| 超声辅助提取澳洲坚果青皮总黄酮工艺优化及抗氧化性能研究 |
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| 引用本文： | 张明,杜丽清,马飞跃,帅希祥,涂行浩.超声辅助提取澳洲坚果青皮总黄酮工艺优化及抗氧化性能研究[J].热带作物学报,2020,41(5):1022-1029. |
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| 作者姓名： | 张明 杜丽清 马飞跃 帅希祥 涂行浩 |
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| 作者单位： | 中国热带农业科学院南亚热带作物研究所/农业农村部热带果树生物学重点实验室,广东湛江 524091 |
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| 基金项目： | 中央级公益性科研院所基本科研业务费专项资金(1630062018002);中央级公益性科研院所基本科研业务费专项资金(1630062018003);中国热带农业科学院基本科研业务费专项资金(1630062017018) |
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| 摘 要： | 以澳洲坚果青皮为原料,研究了超声辅助提取总黄酮工艺条件以及抗氧化活性。通过L9(3~4)正交试验得到超声功率为300 W条件下的最佳提取工艺:提取时间为45 min、乙醇浓度为50%、提取温度为50℃、料液比为1∶60 (g/mL),在此条件下总黄酮提取量为(1638.59±44.26)mg/100 g。通过抗氧化实验发现,澳洲坚果青皮总黄酮ABTS自由清除能力约为Trolox的2.48倍,总抗氧化还原能力约为Trolox的1.90倍,由此表明澳洲坚果青皮总黄酮具有较强的抗氧化活性。
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| 关 键 词： | 澳洲坚果青皮 超声辅助 总黄酮 抗氧化 |
| 收稿时间： | 2019-05-21 |
Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Macadamia Green Peel |
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| ZHANG Ming,DU Liqing,MA Feiyue,SHUAI Xixiang,TU Xinghao.Optimization of Ultrasonic-Assisted Extraction and Antioxidant Activity of Total Flavonoids from Macadamia Green Peel[J].Chinese Journal of Tropical Crops,2020,41(5):1022-1029. |
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| Authors: | ZHANG Ming DU Liqing MA Feiyue SHUAI Xixiang TU Xinghao |
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| Institution: | South Subtropical Crops Research Institute, Chinese Academy of Tropical Agriculture Sciences / Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, Zhanjiang, Guangdong 524091, China |
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| Abstract: | The study focused on the optimization of the ultrasonic-assisted extraction and antioxidant activity of total flavonoids from macadamia green peel. An orthogonal test with four factors and three level was carried out and the optimized conditions were: ultrasonic extraction time 45 min, ethanol content 40%, extraction temperature 50 ℃, solid-liquid ratio 1:60 (g/mL). The total flavonoids yield was up to (1638.43±44.26) mg/100g under the optimized conditions. The ABTS radical scavenging and total antioxidant capacity was about 2.48, 1.90 times of Trolox. The results indicated that the total flavonoids from macadamia green peel had strong antioxidant capacity. |
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| Keywords: | macadamia green peel ultrasonic-assisted total flavonoids antioxidant |
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