天津科技大学学报2025，Vol.40Issue(2)：29-36,8.DOI:10.13364/j.issn.1672-6510.20240057
四棱豆叶总酚提取工艺优化及抗氧化能力研究
Optimization of Extraction Process and Antioxidant Activity of Total Phenols from Winged Bean Leaves
摘要
Abstract
In the present study,the extraction of total phenols from the leaves of winged bean was investigated by ultra-sound-assisted alcoholic extraction,and the extraction process of total phenols was optimised by response surface test on the basis of one-way test.And the antioxidant capacity of total phenols was investigated by four antioxidant capacity analyses,namely DPPH·,ABTS+,·OH radical scavenging rate,and ferrous ion and tripyridyltriazine(FRAP reducing power).The results showed that the optimal extraction process of total phenol was 38%ethanol volume fraction,extraction temperature of 67℃,material-liquid ratio of 1∶26(g/mL),ultrasonic power 300 w,and extraction time of 40 min,and the extracted amount of total phenol reached 6.01 mg/g under these conditions.Moreover,the extract of total phenol had a stronger scav-enging effect on the DPPH,ABTS+,and OH free radicals,and its DPPH·,ABTS+,and·OH with IC50 of 2.09 mg/mL,0.39 mg/mL,and 0.00032 mg/mL,respectively.Analysis using LC-MS/MS showed that there were 31 phenolic acid com-ponents in the alcoholic extracts of winged bean leaves,of which o-hydroxycinnamic acid provided a greater contribution to its antioxidant capacity.关键词
四棱豆叶/总酚提取/抗氧化能力/成分分析Key words
winged bean leaves/total phenol extraction/antioxidant capacity/component analysis分类
轻工业引用本文复制引用
何洪鑫,孙风霞,王赫,李爱光,代理响,刘霞..四棱豆叶总酚提取工艺优化及抗氧化能力研究[J].天津科技大学学报,2025,40(2):29-36,8.基金项目
宁夏回族自治区重点研发计划项目(2022BBF03026) （2022BBF03026）
