中国食品学报2011，Vol.11Issue(2)：95-103,9.
沙枣多酚超声波辅助提取工艺优化及抗氧化性研究
Ultrasonic Assisted Extraction Technology Optimization and Its Antioxidant Activity of Elaeagnus Angustifolia L.Polyphenol
王雅 1樊明涛 2赵萍 1任海伟 2董晓琳 2苏阿龙2
作者信息
- 1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100
- 2. 兰州理工大学生命科学与工程学院,兰州,730050
- 折叠
摘要
Abstract
The ultrasonic assisted extraction technology of Elaeagnus A ngustifolia L. polyphenol was studied, and the response surface design was applied to analyze the influence of the raito of solid to liquid, concentration of ethanol, ultrasonic power and extraction time on the extraction results. The antioxidant activity of Elaeagnus Angustifolia L. polyphenol was also studied by useing clearance ability for DPPH· and Rancimat method. The result indicated that the optimum extracting conditions of Elaeagnus Angustifolia L. polyphenol were as follows:the ultrasonic power 309.35 W, the extraction time 9.71 rnin, the ratio of solid to liquid 1:11.40 and concentration of ethanol 48.10％. Besides,scavenging activity of Elaeagnus Angustifolia L. polyphenol on DPPH· was higer than VC and tannic acid. When the concentration was 3.5 μg/mL of polyphenol, VC and tannic acid, the clearance rate of DPPH were 97.3％, 46.87％ and 34.17％ respectively,and the scavenging activity was correlated with the concentration of Elaeagnus A ngustifolia L. polyphenol. Result of Rancimat method showed that Elaeagnus A ngustifolia L polyphenol had stronger antioxidant activity compared with VC and tannic acid at the same concentration.关键词
沙枣/多酚/超声波辅助提取/响应曲面法/抗氧化活性Key words
Elaeagnus Angustifolia L./ polyphenol/ ultrasonic assisted extraction/ response surface method/ antioxidative activity引用本文复制引用
王雅,樊明涛,赵萍,任海伟,董晓琳,苏阿龙..沙枣多酚超声波辅助提取工艺优化及抗氧化性研究[J].中国食品学报,2011,11(2):95-103,9.
