食品科学技术学报2019，Vol.37Issue(1)：84-89,6.DOI:10.3969/j.issn.2095-6002.2019.01.013
黑菊芋多酚提取及抗氧化活性分析
Extraction and Antioxidant Activities of Polyphenols in Black Jerusalem Artichoke
摘要
Abstract
The orthogonal experiment was used to determine the optimization extraction condition of pol≥-phenols from black and fresh Jerusalem artichoke. The optimal conditions were ethanol concentration 55% , the material solvent ratio 1: 35 g/mL, temperature 85℃, and time 45 min. Under this condition, the pol≥phenols extraction ≥ield of black Jerusalem artichoke was 6. 41 mg/g while the extraction≥ield of fresh Jerusalem artichoke was 1. 13 mg/g. The results also showed that the antioxidant activities had rele-vance with pol≥phenols contents and a positive correlation between pol≥phenols contents and ferric reduc-ing antioxidant power was obtained (R=0. 994 6). Pol≥phenols from black Jerusalem artichoke had higher DPPH scavenging abilit≥, h≥drox≥l radical scavenging abilit≥, and ferric reducing antioxidant power, which were 1. 08~1. 54 times, 1. 02~1. 28 times, and 2. 56~3. 98 times higher than fresh Jerusalem artichoke.关键词
菊芋/黑菊芋/多酚/超声辅助提取/体外抗氧化Key words
Jerusalem artichoke/black Jerusalem artichoke/pol≥phenols/ultrasonic wave-assisted extraction/in vitro antioxidation分类
轻工纺织引用本文复制引用
姬妍茹,许博超,杨庆丽,魏连会,石杰,董艳,刘宇峰..黑菊芋多酚提取及抗氧化活性分析[J].食品科学技术学报,2019,37(1):84-89,6.基金项目
陕西省食品药品快速检测公共服务平台建设项目(2014FWPT-01). （2014FWPT-01）
