二次正交旋转法优化超声辅助提取羊栖菜多酚及其抗氧化

Optimization of Ultrasound-assisted Rxtraction of Sargassum fusiforme Polyphenols Using Quadratic Regression Orthogonal Rotation Design and Its Antioxidant Activity

优化羊栖菜多酚的提取工艺,并对其多酚粗提物进行抗氧化能力研究。在单因素基础上,采用二次回归正交旋转组合法对羊栖菜中多酚提取进行优化,建立乙醇体积分数、浸提时间、液固比和超声时间4个因素与总多酚得率之间的回归模型。结果显示,羊栖菜总多酚提取最佳工艺为:提取温度为70℃,超声波功率为180 W,乙醇体积分数44%,浸提时间2 h,液固比29︰1(mL/g),超声时间45 min,羊栖菜多酚提取得率最高达0.395%±0.09%。通过自由基(DPPH·)及油脂过氧化值(POV)的测定对羊栖菜多酚进行体外抗氧化性研究,得出了羊栖菜多酚有一定的还原和清除自由基能力,但不如维生素C;羊栖菜多酚具有一定的抗油脂氧化作用。总之,在最佳条件下羊栖菜多酚具有较高的提取得率,显示了较好的抗氧化活性。

The extraction of polyphenols from Sargassum fusiforme was optimized and antioxidant activity was determined. With quadratic regression orthogonal rotation method and single factor experiments, a quadratic regression orthogonal model was established to express the relationship between Sargassum fusiforme polyphenol yield and four factors including dosage of alcohol concentration, solid to liquid ratio, extraction time and ultrasonic time. The results showed that the optimal extraction parameters were as followings： extraction temperature 70 ℃, ultrasonic power 180 W, alcohol concentration 44%, extraction time 2 h, ratio of solid to liquid 29︰1（mL/g）, and ultrasonic time 45 min. Under such conditions, the highest yield of Sargassum fusiforme polyphenol was 0.395%±0.09%. The antioxidant activity was evaluated through detecting DPPH· and reducibility, and peroxide value（POV） of Sargassum fusiforme polyphenol, the results showed that Sargassum polyphenols had certain reduction and free radical scavenging capacity, but not as good as vitamin C; the Sargassum fusiforme polyphenols had some significant effects of anti-lipid oxidation. Under the optimal conditions, Sargassum fusiforme polyphenols showed higher extraction yield and revealed better antioxidant activity.