金针菇提取物的提取工艺优化及其抗氧化性能研究

Optimization of Extraction of Antioxidants from Enokitake and Study of Its Antioxidant Properties

用微波辅助乙醇回流法从金针菇中提取抗氧化物质,利用正交试验对提取工艺参数进行优化研究。利用DPPH法检测提取物的清除自由基能力,选择对清除率有显著影响的3个因素:微波温度、微波时间、料液比,做了3因素3水平的正交分析实验,得出适宜工艺为:微波温度75℃,微波时间23 min,料液比1:6。在此条件下自由基清除率达到了95.60%。通过研究金针菇提取物的抗氧化性能,证明金针菇提取物具有较强的清除自由基DPPH.的活性和还原能力,而且对处在不同情况下的鸡油也有强的抗氧化能力。

An efficient microwave-assisted extraction （MAE） technique was developed to extract antioxidants from Enokitake. The operating parameters were optimized using orthogonal experiment . Scavenging effect of Flammulina extract on DPPH radical was studied, The optimum extraction conditions were as follows： extraction temperature of 75℃ , extraction time of 23 min, and solution-solid ratio of 6 （g/mL） ,respectively. The antioxidant activities of the extracts were analyzed, and the results showed that the extracts presented strong ability of radical-scavenging properties against the DPPH and strong reducing power. It also inhibited the peroxidantion of chicken oil.