摘要
目的:确定薄荷叶中总黄酮超声辅助提取最佳工艺条件,并对其抗氧化活性进行评价。方法:在单因素试验基础上,以总黄酮的提取率为指标,响应面法优化其超声提取条件;并通过其总黄酮对羟自由基和超氧阴离子自由基的清除作用来研究其抗氧化活性。结果:薄荷叶总黄酮的最佳提取条件:乙醇体积分数80%、液料比40:1、提取时间118min、提取温度62℃,此条件下,薄荷叶总黄酮得率达6.11%。薄荷叶总黄酮对羟自由基和超氧阴离子自由基有较强的清除作用,并与总黄酮质量浓度呈一定的正相关关系。结论:利用响应面法分析结果可靠,得到了薄荷叶总黄酮超声辅助提取的最佳工艺条件,且实验结果还表明薄荷叶具有较强的抗氧化活性。
Objective: To explore the optimal ultrasonic-assisted extraction conditions of total flavonoids from Mentha haplocalyx Briq. leaves and evaluate the antioxidant activity. Methods: Based on the single-factor tests, the ultrasonic extraction conditions of total flavonoids from Mentha haplocalyx Briq. leaves were optimized by response surface methodology in order to increase the extraction rate of total flavonoids. Meanwhile, the antioxidant activity of total flavonoids was assessed by scavenging assays of hydroxyl and superoxide anion free radicals. Results: The optimal extraction conditions of total flavonoids were ethanol concentration of 80%, material-liquid ratio of 1:40, extraction time of 118 min and extraction temperature of 62 ~C. Under the optimal conditions, the maximum extraction rate of total flavonoids was 6.11%. Extracted total flavonoids had strong scavenging capacity on hydroxyl and superoxide anion free radicals in a dose-dependent manner. Conclusion: Response surface methodology is applicable for the optimization of ultrasonic extraction of total flavonoids from Mentha haplocalyx Briq. leaves. The total flavonoids from Mentha haplocalyx Briq. leaves have strong antioxidant capacity. These investigations will be theoretical reference for further development and utilization of Mentha haplocalyx Briq..
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第6期124-128,共5页
Food Science
关键词
薄荷
总黄酮
超声提取
响应面
抗氧化
Mentha haplocalyx Briq.
flavonoids
ultrasonic extraction
response surface methodology
antioxidant activity