摘要
研究了静态亚临界水不同提取温度(110、130、150、170、190℃)、时间(15、30、45、60、75min)、料液比(1:10、1:20、1:30、1:40、1:50、1:60、1:70)对脱脂咖啡渣中多酚类物质提取效果的影响,并对不同提取液的抗氧化活性进行研究。结果表明,提取液中总酚、总黄酮含量及其清除自由基(ABTS·+、DPPH·)能力均随着提取温度、时间、液料比升高先增加后减少,当提取温度达到170℃、时间达到45min、料液比达到1:50时,提取液中总酚和总黄酮含量均达到最高,其抗氧化活性也达到最高值。170℃、45min、1:50是亚临界水提取脱脂咖啡渣中的多酚类物质的最佳提取条件,脱脂咖啡渣提取液可以作为一种天然的抗氧化剂来源。
The effect of temperature(110 ℃, 130 ℃, 150 ℃, 170 ℃, 190 ℃, ), time(15, 30, 45, 60, 75 min)and solid to liquid ratio(1:10, 1:20, 1:30, 1:40, 1:50, 1:60, 1:70) of static subcritical water extract(SSWE) on the extraction efficiency and antioxidant activity of defatted coffee grounds(DCGs) was investigated in this paper. The results showed that the content of total phenols and flavonoids and antioxidant activities of the DCGs extracts were increased with the elevating temperature, time and liquid to solid ratio firstly but then decreased. The extracts by 170 ℃, 45 min and 1:50 contain the highest content of total phenols and flavonoids and also have the strongest antioxidant activity. 170 ℃, 45 min, 1:50 is the optimal extraction condition of polyphenols from DCGs, and the extracts of DCGs can be a source of natural antioxidant.
出处
《食品科技》
CAS
北大核心
2011年第9期227-230,共4页
Food Science and Technology
关键词
亚临界水
脱脂咖啡渣
总酚
总黄酮
ABTS
DPPH
subcritical water
defatted coffee grounds
total phenols
total flavonoids
ABTS
DPPH