食品科学2016，Vol.37Issue(18)：52-57,6.DOI:10.7506/spkx1002-6630-201618009
响应面法优化甜叶菊残渣中总黄酮提取工艺及抗氧化活性
Total Flavonoids fromStevia rebaudiana Residue：Optimization of Extraction Process by Response Surface Methodology and Antioxidant Activity Evaluation
摘要
Abstract
In this experiment, we optimized the conditions for extracting total flavonoids from stevia (Stevia rebaudiana) residue left after stevioside extraction and determined the antioxidant activity of the total flavonoids. Firstly, we selected ethanol concentration, ultrasound power, and ultrasound treatment time as factors to conduct single factor investigations for the purpose of establishing the appropriate levels for each of these factors. Then, we developed a predictive mathematical model of the yield of total flavonoids using Box-Behnken experimental design for the optimization of extraction conditions by response surface analysis. The optimal extraction conditions were determined as follows: ethanol concentration, 70%; ultrasound power, 420 W; and ultrasound treatment time, 42 min. Experiments conducted under these conditions gave the maximum yield of total flavonoids of 5.928 mg/g, which was close to the predicted value of 5.949 mg/g. Moreover, antioxidant experiments showed that total flavonoids from stevia residue left after stevioside had very strong scavenging capabilities for DPPH and hydroxyl radicals with EC50 values of 7.096 and 22.065μg/mL, respectively, which were approximately 1.37 and 1.61 times that of vitamin C, respectively. Therefore, the total flavonoids had strong antioxidant capacity.关键词
甜叶菊残渣/超声提取/总黄酮/响应面法/抗氧化性Key words
stevia residue left after stevioside extraction/ultrasonic extraction/total flavonoids/response surface methodology/antioxidant activity分类
轻工纺织引用本文复制引用
陈婷,徐文斌,洪怡蓝,李丹,奚印慈..响应面法优化甜叶菊残渣中总黄酮提取工艺及抗氧化活性[J].食品科学,2016,37(18):52-57,6.基金项目
上海海洋大学-日本维科株式会社合作研究基金项目 （）
