食品工业科技Issue(13)：181-185,190,6.DOI:10.13386/j.issn1002-0306.2017.13.034
响应面法优化紫山药中原花青素超声提取工艺及抗氧化性研究
Optimization of ultrasonic-assisted extraction of procyanidins from purple yam by response surface methodology and antioxidant activity
摘要
Abstract
Taking purple yam as the experimental material,the optimum conditions of ultrasonic-assisted extraction of procyanidins from purple yam were studied and their antioxidant activities in vitro were evaluated.On the basis of single factor test,response surface methodology was used to optimize the extraction yield of proanthocyanidins.Results showed the optimum condition were as follows:ethanol volume fraction 70％,ultrasonic time 30 min,liquid-material ratio 19∶1 (mL/g),extraction temperature 59 ℃,ultrasonic power 220 W.Under such conditions,the yield of procyanidins was 92.47 mg/g.Procyanidins from purple yam showed significant antioxidant capacity,and half inhibition concentrations(IC50)of DPPH· and that of · OH were 0.182 mg/mL and 0.289 mg/mL respectively,the scavenging abilities and reducing power were stronger than vitamin C.关键词
紫山药/原花青素/超声提取/响应面/抗氧化性Key words
purple yam/procyanidins/ultrasonic-assisted extraction/response surface/antioxidant activity分类
轻工纺织引用本文复制引用
王彦平,杨会会,钱志伟,孙瑞琳,李东..响应面法优化紫山药中原花青素超声提取工艺及抗氧化性研究[J].食品工业科技,2017,(13):181-185,190,6.基金项目
郑州市普通科技攻关项目(153PKJGG424) （153PKJGG424）
2015年度河南省高等学校优秀教学团队建设(河南农业职业学院食品营养与检测专业) （河南农业职业学院食品营养与检测专业）
2014年度河南省高等学校“专业综合改革试点”项目(河南农业职业学院食品营养与检测专业). （河南农业职业学院食品营养与检测专业）
