摘要
通过单因素试验优化超声波辅助提取藜麦多酚的工艺研究,并对藜麦多酚提取液的活性、对自由基和亚硝酸根的清除作用进行研究。结果表明:藜麦多酚的最佳提取工艺为70%乙醇做溶剂、料液比1∶25(g/m L)、超声温度为50℃、以320 W功率超声波辅助提取20 min,藜麦多酚的得率为0.215%,藜麦多酚提取液对亚硝酸根离子的清除能力达到88.4%,对羟自由基的清除能力达到90.4%,对DPPH·的清除率为84.3%。
The ultrasonic-assisted extraction process for polyphenols from the quinoa was performed using single factor experiments,The antioxidant capability,scavenging capability for NO2-and free radicals were investigated with the extracts of quinoa.The results showed that the optimum extraction condition were：extraction solvent of 70 % ethanol,the radio of materials to liquid 1 ∶ 25（g/m L）,temperature of 50 ℃,time of 20 min,power of 320 W. The yield of quinoa polyphenols was 0.215 %;and the scavenging rate to NO2-,OH· and DPPH·were 88.4 %,90.4 %and 84.3 %,respectively,with polyphenols extraction of quinoa.
出处
《食品研究与开发》
CAS
北大核心
2016年第6期68-71,共4页
Food Research and Development
基金
忻州师范学院应用化学创新实践基地(院政字201331)
忻州师范学院重点研究项目(20121105)
关键词
藜麦
多酚
超声波辅助提取
抗氧化性
quinoa
polyphenols
ultrasonic-assisted extraction
antioxidant capability
