张富敏,王鑫,王睿婷,邸欣,刘有平
ZHANG Fu-min,WANG Xin,WANG Rui-ting,DI Xin,LIU You-ping

• 1:沈阳药科大学药学院

摘要(Abstract)：

目的优化树莓总多酚的微波辅助提取工艺,考察树莓总多酚提取物的体外抗氧化活性。方法在单因素试验基础上,以总多酚提取率为考察指标,通过正交试验设计优化微波辅助提取树莓总多酚的工艺条件,采用DPPH和ABTS自由基清除法对树莓总多酚提取物进行体外抗氧化活性评价。结果最佳提取工艺为乙醇体积分数50%、微波提取温度80℃、提取时间10 min、液料比20 mL·g~(-1),在此条件下,总多酚提取率的质量分数达到0.408%。DPPH和ABTS自由基清除试验表明,树莓总多酚提取物具有较强的抗氧化活性。结论微波辅助提取技术适于提取树莓中的总多酚,优化后的提取工艺高效简便,提取物具有较强的抗氧化活性。
Objective To optimize the process for the microwave-assisted extraction(MAE) of phenolic compounds and evaluate the antioxidant activity of the MAE extract by scavenging capability.Methods The effects of ethanol concentration,extraction temperature,extraction time and liquid to solid ratio on phenolic compounds yield were investigated by single factor method,and then orthogonal design was employed to optimize condition.In addition,the antioxidant activities of the MAE extract were evaluated in vitro by scavenging capability of DPPH and ABTS free radical.Results The optimal condition obtained was as follows:ethanol concentration was 50%,microwave extraction time was 10 min,extraction temperature was 80℃,and ratio of liquid to solid was 20 mL·g~(-1),the extraction yield was 0.408%.DPPH and ABTS radical scavenging experiment showed that the phenolic compounds had significant antioxidant activity.Conclusions MAE is proved to be an effective method for phenolic compounds extraction and the extract of MAE shows higher antioxidant activity than trolox,which makes this fruit a good source of antioxidant in health-care food and pharmaceutical industry.

关键词(KeyWords)： 树莓;总多酚;微波辅助提取;正交设计;DPPH法;ABTS法
raspberry;total phenols;microwave-assisted extraction;orthogonal design;DPPH method;ABTS method

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 张富敏,王鑫,王睿婷,邸欣,刘有平
ZHANG Fu-min,WANG Xin,WANG Rui-ting,DI Xin,LIU You-ping

DOI: 10.14066/j.cnki.cn21-1349/r.2013.11.007

参考文献(References)：

• [1]SEERAM N P.Berry fruit:compositional elements,biochemical activities,and the impact of their intake on human health,performance,and disease[J].J Agr Food Chem,2008,56:627-629.
• [2]RAO A V,SNYDER D M.Raspberry and human health:a review[J].J Agr Food Chem,2010,58:3871-3883.
• [3]VITA J A.Polyphenols and cardiovascular disease:Effects on endothelial and platelet function[J].Am J Clin Nutr,2005,81:292-297.
• [4]BOBINAITE R,VISKELIS P,VENSKUTONIS P R.Variation of total phenolics,anthocyanins,ellagic acid and radical scavenging capacity in various raspberry(Rubus spp.)cultivars[J].Food Chem,2012,132:1495-1501.
• [5]李风英,崔蕊静,李春华.从葡萄皮中提取多酚物质[J].食品与发酵工业,2005,31(4):147-149.
• [6]李伟,程超,莫开菊,等.零余子多酚类物质的提取工艺及测定方法比较[J].食品科学,2007,28(8):152-156.
• [7]赵晨晨,承伟,王立东.微波辅助提取石藤总黄酮的工艺研究[J].中草药,2012,43(4):718-720.
• [8]BALLARD T S,MALLIKARJUNAN P,ZHOU K,et al.Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins[J].Food Chem,2010,120:1185-1192.
• [9]ESKILSSON C S,BJORKLUND E.Analytical-scale microwave-assisted extraction[J].J Chromatogr A,2000,902:227-250.
• [10]文春娟,陈祥贵,饶风,等.微波辅助提取石榴皮多酚工艺研究[J].食品与机械,2011,27(6):103-106.
• [11]LIU Wei,FU Yu-jie,ZU Yuan-gang,et al.Supercritical carbon dioxide extraction of seed oil from Opuntia dillenii Haw and its antioxidant activity[J],Food Chem,2009,114:334-339.
• [12]APAK R,GUCIU K,OZYUREK K,et al.Mechanism of antioxidant capacity assays and the CUPRAC(cupric ion reducing antioxidant capacity)assay[J].Microchim Acta,2008,160:413-419.