中国食品学报2017，Vol.17Issue(2)：101-109,9.DOI:10.16429/j.1009-7848.2017.02.014
红树莓籽中黄酮提取工艺及抗氧化活性研究
Optimization of Extraction Technology of Flavonoids from Red Raspberry and Studies on Its antioxidant activity
摘要
Abstract
Red raspberry pomace was selected as the raw material.On the basis of single factors experiments,the Box-Behnken was used to study the extraction efficiency of flavonoids with the aid of ultra high pressure energy.The results show that the regression equation fit well with experimental data,the optimum conditions of extraction were:ethanol concentration 70％,ultra pressure 300 MPa,liquid-solid ratio 1 ∶ 30,extraction time 5 min.Under the optimal conditions,the experimental yield 38.6 mg/g was close to the predicted 55.7 mg/g.Results indicated that the flavonoids from raspberry seeds had an obvious antioxidant activity,the IC50 values of O2-· free radical scavenging abilities were 0.24 mg/mL.关键词
红树莓籽/黄酮/超高压提取/响应面/抗氧化活性Key words
raspberry seeds/flavonoids/ultra high pressure assisted extraction/the response surface/antioxidant activity引用本文复制引用
李萌萌,焦天慧,吕长鑫,潘洪满,张帆,冯叙桥..红树莓籽中黄酮提取工艺及抗氧化活性研究[J].中国食品学报,2017,17(2):101-109,9.基金项目
“十二五”国家科技支撑计划项目(2012BAD29B06) （2012BAD29B06）
辽宁省科技厅农业攻关计划项目(2011205001) （2011205001）
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题项目(LNSAKF2011028) （LNSAKF2011028）
