饲料研究2024，Vol.47Issue(20)：91-96,6.DOI:10.13557/j.cnki.issn1002-2813.2024.20.017
复合酶辅助超声波提取刺梨总黄酮的工艺优化及其抗氧化活性研究
Optimization of extraction process of total flavonoids from Rosa roxburghii assisted by complex enzymes and ultrasonication and study of their antioxidant activity
摘要
Abstract
Using Rosa roxburghii as raw material,based on single-factor experiments,the response surface method was used to optimize the process of extracting total flavonoids from Rosa roxburghii with the aid of complex enzymes and ultrasonication.The antioxidant activity was also studied.The results showed that the optimal extraction process was a liquid-solid ratio of 25 mL/g,an extraction temperature of 60 ℃,an ultrasonication time of 50 minutes,and the addition of complex enzymes(mcellulase∶mpectinase=1∶1)at 2.5％.Under these conditions,the extraction yield of total flavonoids from Rosa roxburghii was 12.56％,which was consistent with the theoretical predicted value of 12.86％.The IC50 values of the total flavonoids from Rosa roxburghii for ABTS+and DPPH radicals were 412 mg/L and 586 mg/L,respectively.The study indicates that the total flavonoids from Rosa roxburghii have certain antioxidant properties and can be used as natural antioxidants.关键词
刺梨/复合酶/超声波提取/总黄酮/氧化活性Key words
Rosa roxbunghii/complex enzyme/ultrasonic extraction/total flavonoids/oxidation activity分类
农业科技引用本文复制引用
王令智,陈平,郭振华,张洪磊..复合酶辅助超声波提取刺梨总黄酮的工艺优化及其抗氧化活性研究[J].饲料研究,2024,47(20):91-96,6.基金项目
湖南省自然科学基金项目(项目编号:2021HJ30552) （项目编号:2021HJ30552）
湖南省农业科技创新资金项目(项目编号:2022CX66) （项目编号:2022CX66）
