饲料研究2024，Vol.47Issue(12)：82-88,7.DOI:10.13557/j.cnki.issn1002-2813.2024.12.015
射干不同部位总三萜提取工艺优化及其抗氧化活性分析
Optimization of total triterpene extraction process from different parts of Belamcanda chinensis and analysis of its antioxidant activity
摘要
Abstract
The experiment used Belamcanda chinensis as raw material,and optimized the extraction process of total triterpenes from the fruit peel(BCPT)and the rhizome(BCRT)using the response surface methodology,and conducted an antioxidant activity analysis on them.The temperature,liquid to solid ratio,ethanol concentration,and extraction time were taken as the main influencing factors.Based on the single-factor experiments,the response value was the total triterpenes extraction rate,and the extraction conditions for BCPT and BCRT were optimized using the response surface experiments.The quantitative analysis of BCPT and BCRT was conducted using the vanillin-acetic acid-perchloric acid method,and the ability of BCPT and BCRT to scavenge DPPH and ABTS+radicals was measured.The results showed that the optimal extraction process for BCPT was a temperature of 70 ℃,a liquid to solid ratio of 35 mL/g,an ethanol concentration of 75％,and an extraction time of 210 minutes.The optimal extraction process for BCRT was a temperature of 75 ℃,a liquid to solid ratio of 35 mL/g,an ethanol concentration of 70％,and an extraction time of 210 minutes.Under the optimal conditions,the extraction rates of BCPT and BCRT were 18.077 2％and 18.074 3％,respectively.The scavenging rates of ABTS+radicals by BCPT and BCRT were 96.08％and 94.32％,respectively.The scavenging rates of DPPH radicals by BCPT and BCRT were 78.92％and 58.01％,respectively.The study indicates that the extraction process established in the experiment is simple and reasonable,and both BCPT and BCRT have good antioxidant activity.关键词
射干/总三萜/工艺优化/抗氧化活性Key words
Belamcanda chinensis/total triterpenes/process optimization/antioxidant activity分类
农业科技引用本文复制引用
宫益霞,卢玉婷,任杰,刘翠娟,谢炜康,耿一丁..射干不同部位总三萜提取工艺优化及其抗氧化活性分析[J].饲料研究,2024,47(12):82-88,7.基金项目
黑龙江省自然科学基金项目(项目编号:YQ2021H027) （项目编号:YQ2021H027）
黑龙江省北药与功能食品特色学科项目(项目编号:HLJTSXK-2022-03) （项目编号:HLJTSXK-2022-03）
佳木斯大学国家自然科学基金培育项目(项目编号:JMSUGPZR2022-004) （项目编号:JMSUGPZR2022-004）
