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目的优选沙棘果渣总黄酮提取的最佳工艺,并对其抗氧化活性进行评价。方法选取提取时间、温度、料液比、乙醇体积分数为影响因素,在单因素实验结果基础上确定各因素的分析水平,利用响应面中心组合法设计实验方案。并通过体外抗氧化能力指数(ORAC)法研究沙棘果渣总黄酮的抗氧化能力。结果建立了沙棘果渣总黄酮提取的数学模型,最佳提取工艺条件为乙醇体积分数70%、提取温度80℃、提取时间100 min、液料比25:1,沙棘果渣总黄酮具有较强抗氧化活性,与浓度成正相关。结论本研究结果可为沙棘果渣总黄酮工业化提取和应用提供理论指导。
Objective To optimize the extraction of total flavonoids from sea buckthorn pomace and evaluate its antioxidant activity. Methods The extraction time, temperature, solid-liquid ratio and ethanol volume fraction were selected as the influencing factors. Based on the single-factor experimental results, the levels of each factor were determined and the experimental program was designed by the response surface center combination method. The antioxidant capacity of total flavonoids from sea buckthorn fruit pomace was studied by in vitro antioxidant capacity index (ORAC). Results The mathematical model was established for the extraction of total flavonoids from sea buckthorn pomace. The optimum extraction conditions were as follows: the volume fraction of ethanol was 70%, the extraction temperature was 80 ℃, the extraction time was 100 min, the ratio of material to material was 25: 1, Antioxidant activity was positively correlated with the concentration. Conclusion The results of this study may provide theoretical guidance for industrial extraction and application of total flavonoids from sea buckthorn pomace.