海南师范大学学报（自然科学版）2024，Vol.37Issue(2)：195-202,211,9.DOI:10.12051/j.issn.1674-4942.2024.02.009
苦荞的多糖与黄酮回流提取工艺优化及其配制酒的体外抗氧化性
Optimization of Polysaccharide and Flavonoid by Reflux Extraction Process and in vitro Antioxidant Activity of Buckwheat Prepared Wine
摘要
Abstract
For the development of buckwheat wine,the extraction rate of polysaccharides and flavonoids was investigated as an index,and the process conditions for the extraction of buckwheat polysaccharides and flavonoids were optimized us-ing the response surface methodology single-factor experiments,and the antioxidant activity of buckwheat wine and the re-fluxed extract was studied.The results showed that the optimal extraction conditions of buckwheat crude polysaccharides and total flavonoids were extraction temperature of 82℃,extraction time of 123 min,liquid-to-material ratio of 12∶1(mL∶g),and the extraction rates of buckwheat polysaccharides and flavonoids were 0.184 0%and 6.691 1%,respectively,which were basically consistent with the predicted values of the model.Tartary buckwheat wine was prepared by blending,filter-ing and sorting the reflow extract with the base wine.In vitro antioxidant experiments showed that the DPPH radical scavenging capacity,ABTS radical scavenging capacity and total antioxidant capacity of buckwheat prepared wine were 36.53%,32.71%and 1.46 U·mL-1,respectively.Tartary buckwheat reflux extract had significant scavenging effects on DPPH and ABTS free radicals,with scavenging rates of 90.01%and 35.65%,respectively,and total antioxidant activity of 3.61 U·mL-1,indicating that buckwheat prepared wine and reflux extract had certain antioxidant activity.关键词
苦荞配制酒/回流提取/多糖/黄酮/抗氧化能力Key words
buckwheat wine/reflux extraction/polysaccharide/flavonoid/antioxidant capacity分类
轻工纺织引用本文复制引用
张之烁,魏然,韩英,郭黎媛,李相阳,马挺军..苦荞的多糖与黄酮回流提取工艺优化及其配制酒的体外抗氧化性[J].海南师范大学学报（自然科学版）,2024,37(2):195-202,211,9.基金项目
北京市景观休闲农业创新团队(BAIC09-2023) （BAIC09-2023）
