食品与机械2017，Vol.33Issue(4)：139-143,194,6.DOI:10.13652/j.issn.1003-5788.2017.04.027
龙须菜多酚提取工艺优化及其体外抗氧化活性
Optimizationon extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis
摘要
Abstract
Optimization of the ultrasonic-assisted extraction of polyphenols and its antioxidant activity in Vitro from Gracilaria lemaneiformis were studied.The effects of liquid-material ratio,extract temperature,ultrasonic times on the contents of polyphenols from Gracilaria lemaneiforrnis were investigated.Based on this,the response surface analysis method was applied to determine the optimization of the extraction.Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed:ratio of liquid-material 40 ∶ 1 (mL/g),extraction temper ature 60 ℃,ultrasonic times 40 min.Under the optimum condition,the contents of polyphenols from Gracilaria lemaneiformis was 1.62 mg GAE/g.Research of its antioxidant activity in vitro shows that the polyphenols from Gracilaria lemaneiformis have scavenging capabilities of DPPH free radical and hydroxyl free radical,and their IC50 are 56.67 and 18.78 μg/mL,equivalent to 15.89 and 536.4 μg/mL of ascorbic acid.关键词
龙须菜/多酚/超声波辅助/抗氧化活性Key words
Gracilaria lemaneiformis/polyphenols/ultrasonic-assisted/antioxidant activity引用本文复制引用
陈洪彬,杨敏,宋露露,董乐..龙须菜多酚提取工艺优化及其体外抗氧化活性[J].食品与机械,2017,33(4):139-143,194,6.基金项目
福建省中青年教师教育科研项目(编号:JA15390) （编号:JA15390）
泉州市科技计划项目(编号:2015Z135) （编号:2015Z135）
福建省大学生创新创业训练计划项目(编号:201510399041) （编号:201510399041）
