微波辅助提取椪柑幼果总黄酮工艺优化及其抗氧化活性研究

Study on the optimization of the microwave- assisted extraction of total flavonoid and antioxidant capacity in young fruits of Ponkan( Citrus poonensis Hort.ex Tanaka)

应用微波辅助提取椪柑幼果中的总黄酮。研究微波功率、乙醇体积分数、微波时间及液固比四个单因素对于总黄酮提取量的影响,并利用正交实验设计对总黄酮的提取工艺参数进行优化,评价椪柑幼果的微波提取液对于DPPH自由基的清除能力。结果表明:在微波功率616W,乙醇体积分数50%,微波时间40s,液固比30(g/m L)的提取条件下,重复三次实验,椪柑幼果中总黄酮的平均提取量达到24.9452mg RT/g DW。椪柑幼果微波提取液的浓度为0.67mg/m L时,TEAC值为13.3054mg/g DW,对DPPH·的清除率可以达到48.4023%,椪柑幼果微波提取液对DPPH·有一定的清除作用。

Orthogonal design was used to optimize the microwave-assisted extraction of total flavonoid from young fruits of Citrus poonensis Hort.ex Tanaka.Flavonoid yield was investigated with respect to four process conditions including microwave power, ethanol concentration, solid-to-solvent ratio and microwave time. The antioxidant activity of the ethanol extract was evaluated by DPPH. assays.The results showed that the optimum extraction conditions were as follows.616W of microwave power,50% of ethanol concentration,40s of microwave treatment time,and 30（g/mL） of solid-to-solvent ratio.Validation experiments were carried out at these optimum conditions and the results indicated that the total flavonoid yield was 24.9452mg RT/g DW.The result indicated that the ethanol extract possessed antioxidant with the TEAC value of 13.3054mg/g DW and the radical scavenging activity 48.4023% at 0.67mg/mL.