食品工业科技2017，Vol.38Issue(19)：45-51,62,8.DOI:10.13386/j.issn1002-0306.2017.19.009
青海藜麦皂苷超声提取工艺及抗氧化活性
Ultrasonic extraction technology of saponins and its antioxidant activity in quinoa from Qinghai
摘要
Abstract
Extraction conditions of quinoa saponins from Qinghai were investigated by single factor and orthogonal test on ultrasonic assisted solvents,the content of saponins and antioxidant capacity of different quinoas in Qinghai were analyzed.The results showed that:the volume fraction of ethanol was 90％,solid-liquid ratio was 1∶15 (g/mL),extraction time was 20 min,ultrasonic power was 400 W and extraction temperature was 45 ℃.Under these conditions,the saponins content of quinoa was 115.74 mg/100 g.The average content of saponins in 119 quinoa was (93.66 ± 18.34) mg/100 g,saponins content and antioxidant activities among different quinoas were great different.Among different grain colors,the content of saponins in red quinoas was the highest and the antioxidant activities was the strongest,the saponins content of white quinoas was the lowest and the antioxidant activities was the worst.119 quinoas were divided into three classes by Ward connection(square European distance) method based on DPPH· scavenging ability,iron ion reduction ability(FRAP) and ABTS + · scavenging ability.Class Ⅰ (inciuding 69 quinoas) showed relatively higher saponins content and antioxidant activities,while class Ⅱ (inciuding 33 quinoas)were midium,class Ⅲ (inciuding 17 quinoas)showed relatively low saponins content and antioxidant activities.Saponins content and antioxidant activities among the three classes were significant different(p ＜ 0.05).关键词
藜麦/皂苷/工艺优化/抗氧化活性/聚类分析Key words
quinoa/saponins/process optimization/antioxidant activity/clustering analysis分类
轻工纺织引用本文复制引用
赵亚东,党斌,杨希娟,刘洋,姚有华,迟德钊..青海藜麦皂苷超声提取工艺及抗氧化活性[J].食品工业科技,2017,38(19):45-51,62,8.基金项目
青海省科技厅农业科技成果转化与推广计划(2015-NK-504) （2015-NK-504）
青海省创新平台建设项目(2017-ZJ-Y31). （2017-ZJ-Y31）
