摘要
以贺州本地大肉姜为原料,研究大肉姜中多酚的微波提取工艺及抗氧化活性,通过单因素试验分析了微波时间、微波功率、乙醇浓度和料液比对大肉姜多酚提取率的影响,通过正交试验对提取工艺进行了优化,并考察了提取液对DPPH·自由基的清除作用。结果表明,最佳微波提取工艺为:微波功率250W,微波时间3min,乙醇浓度50%,液固比40∶1(mL/g),大肉姜多酚对DPPH·自由基具有明显的清除作用,IC50值为0.12mg/mL。
The microwave extraction technique and antioxidant activity of polyphenol of Hezhou Zingiber officinale Roscoe were studied.Influences of the microwave time,microwave power,ethanol concentration and solid ratio on the extraction of Zingiber officinale Roscoe were studied through single factor experiments.The extraction technique were optimized through the orthogonal experiment and the effect of extract on removing DPPH＆#183; were also studied.The results showed that the optimum extraction conditions were as follows：microwave power 250 W,microwave time 3 min,50%ethanol and ratio of solid to liquid 40∶1. The extract have obvious activity to remove DPPH·,the value of IC50 was 0.12 mg/mL.
出处
《食品研究与开发》
CAS
北大核心
2014年第16期18-21,共4页
Food Research and Development
基金
贺州学院重点学科建设项目(2011ZDXK02)
广西教育厅资助项目(200103YB142)
关键词
大肉姜
多酚
抗氧化活性
Zingiber officinale Roscoe
polyphenol
antioxidant activity
