中国食品添加剂Issue(11)：78-86,9.
响应面法优化微波辅助提取黑加仑多酚工艺及其抗氧化活性研究
Optimization of microwave-assisted extraction of polyphenols from blackcurrant by response surface method and analysis of antioxidant activity of the extract
扶庆权 1王海鸥 1陈守江 1王蓉蓉 1张李阳1
作者信息
- 1. 南京晓庄学院食品科学学院,南京211171
- 折叠
摘要
Abstract
Microwave-assisted method was used to extract polyphenols from blackcurrant.The extraction process was optimized by response surface method on the basis of four single factor tests which are microwave temperature,ethanol concentration,microwave time and microwave power.In addition the antioxidant activity of polyphenols that were extracted from blackcurrant was studied.The optimal extraction conditions were as follows:microwave temperature at 50 ℃,ethanol concentration with 40％,microwave duration of 4 min,and microwave power of 700 W.Under the optimal conditions,the yield of polyphenols was 1.58％.The average inhibition rate of polyphenols was evaluated by testing ABTS free radical,DPPH free radical and hydroxyl free radical,which were 98％,86％ and 93％,respectively.In conclusion,the polyphenols extracted from blackcurrant had strong scavenging ability for ABTS free radical,DPPH free radical and hydroxyl free radical.关键词
黑加仑/多酚/微波辅助提取/响应面法/抗氧化活性Key words
blackcurrant/polyphenols/microwave-assisted extraction/response surface methodology/antioxidant activity分类
医药卫生引用本文复制引用
扶庆权,王海鸥,陈守江,王蓉蓉,张李阳..响应面法优化微波辅助提取黑加仑多酚工艺及其抗氧化活性研究[J].中国食品添加剂,2017,(11):78-86,9.
