超声辅助双水相提取油菜籽粕黄酮及抗氧化性研究-《中国调味品》

文章信息/Info

Title:: Ultrasonic-assisted Aqueous Two-phase Extraction of Total Flavonoids from Rapeseed meal and its Antioxidant Activity

摘要:: 在单因素实验的基础上结合正交试验，采用超声辅助乙醇-硫酸铵双水相提取油菜籽粕黄酮，并考察其抗氧化活性。研究结果表明，超声辅助双水相提取油菜籽粕黄酮的最优工艺为：硫酸铵浓度0.3 (g/mL)，提取温度40 ℃，提取时间30 min，料液比1:30 (g:mL)，超声功率280 W，在该工艺条件下，油菜籽粕黄酮的含量为（5.53 ± 0.03）mg/g。体外抗氧化活性研究表明，油菜籽粕黄酮提取液对?OH和O2-?均具有一定的清除活性，并且其含量与抗氧化活性具有一致性。说明油菜籽粕黄酮是一种天然抗氧化活性剂和自由基清除剂。

Abstract:: The ultrasonic-assisted aqueous two-phase system was adopted to extract total flavonoids from rapeseed meal and its antioxidant activity was studied. The extraction process was optimized by singe factor test and orthogonal test methods, total flavonoids yield as the index. The results showed that the optimum extraction process was determined as follows: ammonium sulfate concentration of 0.3g/mL, ultrasound temperature of 40 ℃, ultrasound time of 30 min, solid-liquid ratio of 1:30 (g:mL) and ultrasound power of 280 W. By adopting the process, the extraction yield of flavonoid was 5.53 ± 0.03 mg/g. Comparing with conventional antioxidant ascorbic acid, flavonoid from rapeseed meal extraction in vitro could be better removing hydroxyl free radical(?OH) and superoxide anion radical(O2-?), which was consistent with its contents.