中国食品添加剂2024，Vol.35Issue(12)：1-7,7.DOI:10.19804/j.issn1006-2513.2024.12.001
咖啡叶总黄酮的提取及抗氧化活性研究
Extraction and antioxidant activity of total flavonoids from coffee leaves
摘要
Abstract
To fully utilize the active ingredient of coffee leaves,and enhance their potential added value,the ultrasonic extraction method and antioxidant activity of total flavonoids from Yunnan Arabica coffee leaves were investigated.The extraction process of total flavonoids was optimized using response surface method.Then,the in vitro antioxidant capacity was evaluated by DPPH,ABTS radical scavenging assay,and FRAP method.The results demonstrated that the optimum ultrasonic extraction conditions for total flavonoids from coffee leaves were:ultrasonic extraction time of 62.3 min,ultrasonic extraction temperature of 60.3℃,ultrasonic power of 100 W,a liquid-to-material ratio(vEthanol∶mCoffee leaves)20.66∶1(mL/g),and an ethanol volume fraction of 50%.Under the conditions,the yield of total flavonoids reached 77.91 mg/g.Moreover,the antioxidant activity of total flavonoids from coffee leaves increased with the increase of the concentration.When the concentration of coffee leaves total flavonoids was 0.5 mg/mL,the DPPH radical scavenging ability was 59.44%,and the iron reduction capacity of FRAP reached 1.98 mmol Fe2+.At the concentration of 5 μg/mL,ABTS radical scavenging ability reached 97.61%,which was comparable to that of ascorbic acid at the same concentration.The findings suggested that coffee leaves were rich in natural active flavonoids,demonstrating significant value for further extraction and development.关键词
咖啡叶/总黄酮/提取/响应面/抗氧化活性Key words
coffee leaves/total flavonoids/extraction/response surface methodology/antioxidant activity分类
轻工纺织引用本文复制引用
沈晓静,雷秋琳,方国庆,关海鸿,林亚妮,吴钰浩,王洪圣,袁文娟..咖啡叶总黄酮的提取及抗氧化活性研究[J].中国食品添加剂,2024,35(12):1-7,7.基金项目
云南省农业联合专项面上项目(202101BD070001-046) （202101BD070001-046）
云南省科技人才与平台计划中青年学术和技术带头人后备人才项目(202405AC350064) （202405AC350064）
