中国林副特产Issue(3)：1-5,5.DOI:10.13268/j.cnki.fbsic.2025.03.001
响应面法优化蔓越莓多酚提取工艺及体外抗氧化研究
Optimization of Cranberry Polyphenol Extraction Process by Response Surface Methodology and Its in Vitro Antioxidant Research
摘要
Abstract
This experiment aims to optimize the extraction process of cranberry polyphenol and explore the antioxi-dant activity of cranberry extracts.This study used cranberries as raw materials and employed a single factor experi-ment combined with a response surface Box Behnken design to investigate the ultrasonic assisted extraction process of polyphenol from cranberries.The polyphenol extraction rate was used as the indicator,and the optimal extraction process was determined using response surface methodology.The antioxidant capacity was evaluated by measuring the scavenging ability of superoxide anions、DPPH and ABTS free radicals.The suitable extraction process condi-tions obtained in this experiment was:material to liquid ratio of 1∶45(g/mL),ethanol volume fraction of 40%,and extraction temperature of 40℃.Under these conditions,the average actual extraction amount of polyphenol was 1.4801 mg/g.The results of antioxidant experiments showed that within the range of 0.1～0.5 mg/mL,polyphenol in cranberries have good scavenging effects on superoxide anions、DPPH and ABTS free radicals,and their antioxi-dant capacity increases with the increase of polyphenol concentration.关键词
蔓越莓/多酚/响应面法/抗氧化Key words
Cranberry/Polyphenol/Response surface methodology/Antioxidant分类
园艺学与植物营养学引用本文复制引用
唐文礼,王冰悦,段成凤,王春花..响应面法优化蔓越莓多酚提取工艺及体外抗氧化研究[J].中国林副特产,2025,(3):1-5,5.基金项目
黑龙江省大学生创新创业训练计划项目(202420233018). （202420233018）
