[1]郑清等.响应面法优化同步提取黑蒜中多酚与黄酮的工艺及抗氧化活性的测定[J].中国调味品,2021,46(5):69-76.
　Optimization of Simultaneous Extraction of Polyphenols and Flavonoids from Black Garlic by Response Surface Methodology and Antioxidant Activity ZHENG QingCHEN BaoyinYANG Lei ,ZHANG Meilan, WANG YongqiangWANG Xiaoxiao[J].CHINA CONDIMENT,2021,46(5):69-76.
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响应面法优化同步提取黑蒜中多酚与黄酮的工艺及抗氧化活性的测定()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
69-76
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Optimization of Simultaneous Extraction of Polyphenols and Flavonoids from Black Garlic by Response Surface Methodology and Antioxidant Activity ZHENG QingCHEN BaoyinYANG Lei ,ZHANG Meilan, WANG YongqiangWANG Xiaoxiao
作者:
郑清等
文献标志码:
A
摘要:
利用单因素与响应面法相结合，优化黑蒜中多酚和黄酮的提取工艺，并对其体外抗氧化性进行分析。本研究以黑蒜为原料，研究溶剂种类、溶剂体积分数、超声提取时间、粒径大小、料液比对黑蒜多酚、黄酮提取量的影响。在单因素实验的基础上，根据Box-Behnken试验设计优化黑蒜多酚、黄酮的同步提取工艺条件。结果显示，最佳工艺参数为丙酮体积分数50.1%、超声提取时间96?min、料液比1:25、粒径大小60目时，多酚、黄酮提取量最高，分别为13.31?mg/g和1.71?mg/g，并与理论值13.36?mg/g和1.75?mg/g接近。通过体外抗氧化活性试验，研究在最佳提取工艺条件下黑蒜提取液对DPPH自由基、羟基自由基、超氧阴离子的清除能力。研究发现，黑蒜提取液中多酚和黄酮总浓度从2μg/mL增加到12μg/mL时，其清除DPPH自由基的能力从5.5%增加到31.7%；黑蒜提取液中多酚和黄酮总浓度从40μg/mL增加到240μg/mL时，其清除羟基自由基的能力从10.2%增加到88.0%；其清除超氧阴离子的能力从8.71%增加到57.6%。抗氧化活性测试表明黑蒜多酚、黄酮抗氧化活性明显高于同等浓度下的Vc。
Abstract:
The extraction process of polyphenols and flavones from black garlic was optimized by the combination of single factor and response surface method. In this study, black garlic was used to study the effects of solvent types, solvent volume fraction, ultrasonic extraction time, particle size, solid-liquid ratio on extraction of polyphenols and flavonoids. On the basis of single factor experiment, the synchronous extraction process of polyphenols and flavonoids from black garlic was optimized according to Box-Behnken experiment. The results showed that the optimal process parameters were acetone volume fraction of 50.1%, ultrasonic extraction time of 96 min, solid-liquid ratio of 1:25, and particle size of 60 mesh, the extraction amounts of polyphenols and flavonoids were the highest, 13.31 mg/g and 1.71 mg/g, respectively, which were close to the theoretical values of 13.36 mg/g and 1.75 mg/g. The scavenging capacity of black garlic extract on DPPH radical, hydroxyl radical and superoxide anion were studied by antioxidant activity test in vitro. It was found that the total concentration of polyphenols and flavonoids in black garlic 基金项目：江苏苏北科技发展计划—科技项目SZ-YC2018023作者简介：郑清（1971-），女，副教授，硕士学位，研究方向：农产品加工及综合利用extract increased from 2 g/mL to 12 g/mL, the ability of scavenging DPPH free radicals increased from 5.5% to 31.7%.When the total concentration of polyphenols and flavonoids in black garlic extract increased from 40 g/mL to 240 g/mL, its ability of scavenging hydroxyl radicals increased from 10.2% to 88.0%. Its ability of scavenging superoxide anions increased from 8.71% to 57.6%. The antioxidant activity test showed that the antioxidant activity of polyphenols and flavonoids in black garlic was significantly higher than that of Vc at the same concentration.
更新日期/Last Update: 2021-05-14