食品工业科技2015，Vol.36Issue(13)：238-242,5.DOI:10.13386/j.issn1002-0306.2015.13.042
响应面法优化水黄芹总黄酮提取工艺及其抗氧化研究
Optimization of extracting total flavonoids from Phyla nodiflora(L.) by response surface methodology and its antioxidant activity
摘要
Abstract
Objective:To explore the optimum extraction process of total flavonoids from Phyla nodiflora(L.) and evaluate the antioxidant activity.Methods:Based on the single-factor tests,the extraction conditions of total flavonoids from Phyla nodiflora(L.) were optimized by response surface methodology.Meanwhile,the antioxidant activity of total flavonoids was assessed by scavenging assays of DPPH· and ABTS· Results:The optimum extraction conditions were as follows:ethanol concentration 74％,liquid-solid ratio 1∶30,extraction temperature 72℃ and extraction time 115rmin.Under the optimal conditions,the extraction rate of total flavonoids was 1.59％,which was close to the predicted value 1.60％ with 0.63％ bias.In addition,DPPH· and ABTS· radical scavenging capacity of total flavonoids was better,and IC50of it was 7.67μg/mL and 12.88μg/mL,respectively.关键词
水黄芹/总黄酮/响应面法/抗氧化Key words
Phyla nodiflora(L.)/total flavonoids/response surface analysis/antioxidant分类
轻工纺织引用本文复制引用
甘秀海,梁志远,代雄,赵超,周欣..响应面法优化水黄芹总黄酮提取工艺及其抗氧化研究[J].食品工业科技,2015,36(13):238-242,5.基金项目
贵州省应用化学特色重点学科(黔教科研发[2012]442号) （黔教科研发[2012]442号）
贵州省教育厅特色重点实验室项目(黔科合KY[2012]005号) （黔科合KY[2012]005号）
贵州师范学院科学研究项目(201209). （201209）
