饲料研究2024，Vol.47Issue(11)：89-95,7.DOI:10.13557/j.cnki.issn1002-2813.2024.11.017
油茶枯饼总黄酮提取工艺优化、含量测定及其抗氧化活性研究
Optimization of extraction technology,content determination,and antioxidant activity of total flavonoids from Camellia oleifera cake
摘要
Abstract
The purpose of this study was to optimize the ultrasonic extraction technology of total flavonoids from Camellia oleifera cake by response surface methodology,and to compare the content of total flavonoids from Camellia oleifera cake from different habitats and its antioxidant activity in vitro.Based on the results of single factor experiment,the extraction process of total flavonoids from Camellia oleifera cake was optimized by Box-Behnken response surface methodology with ethanol concentration,ratio of liquid to material,ultrasonic time and ultrasonic power as influencing factors and the yield of total flavonoids as evaluation index,and the extraction process of total flavonoids from Camellia oleifera cake was optimized by using Box-Behnken response surface methodology.The results showed that ethanol concentration of 70％,liquid-material ratio 55 mL/g,ultrasonic time of 45 min,power 500 W were the optimum conditions for ultrasonic extraction of total flavonoids from Camellia oleifera cake.Under these conditions,the actual yield of total flavonoids from Camellia oleifera cake in Nanning,Guangxi was 3.44％.The content of total flavonoids in Camellia oleifera cake from different producing areas and batches ranged from 1.20％to 3.54％,among which Xiangtan City of Hu'nan Province had the highest content of total flavonoids,while Meizhou City of Guangdong Province had the lowest content of total flavonoids.The scavenging ability of DPPH radical of Camellia oleifera cake in Xiangtan City of Hu'nan Province was the highest,and its IC50 value was 0.59 g/L.The free radical scavenging ability of ABTS+was the highest,and its IC50 value was 0.73 g/L.The study indicates that the research can provide references for exploring the exploitation and utilization of Camellia oleifera cake in livestock and poultry breeding.关键词
油茶枯饼/总黄酮/响应面法/抗氧化活性Key words
Camellia oleifera cake/total flavonoids/response surface methodology/antioxidant activity分类
畜牧业引用本文复制引用
董智丹,王宝林,黄氏玄庄,许琼明,杨世林,陈晓春,潘其明,高红伟..油茶枯饼总黄酮提取工艺优化、含量测定及其抗氧化活性研究[J].饲料研究,2024,47(11):89-95,7.基金项目
广西科技基地与人才专项(项目编号:桂科AD20297142) （项目编号:桂科AD20297142）
