天麻多酚的超声辅助提取工艺优化及抗氧化活性研究

Optimization of process extraction of polyphenols from Gastrodia elata BI and its antioxidant activity

以鲜天麻为试材,研究了天麻总酚的超声辅助提取工艺条件,以最佳工艺对不同干燥条件下的天麻粉进行总酚提取,测定其总酚含量与抗氧化能力,并分析两者的相关性。结果表明,影响天麻总酚提取效果的最主要因素是提取温度,最优工艺条件为:提取温度50℃、提取时间35min、提取功率80 W,料液比1∶10(g/mL),在该条件下,天麻总酚含量最高为5.62 mg/g;不同干燥条件下,55℃热风干燥制得的天麻粉总酚含量最高,达5.754mg/g,其总抗氧化能力、抗超氧阴离子自由基能力、抑制羟自由基能力和DPPH自由基清除能力也最高,同时,天麻总酚含量与其抗氧化能力呈显著相关,说明天麻总酚具有一定的抗氧化能力。

The fresh Gastrodia elata was used to extract total phenolic content which help to explore an ultrasonic assisted extrac- tion technology.. The total phenol from the G. elata under different drying conditions was extracted by the optimized technology. The total phenolic content and antioxidant capacity were detected, and then the correlation between them was analyzed. The results showed that extraction temperature was the main factor that influenced the extraction efficiency of total phenol. The optimal process condition was.extracting the total phenol for 35 min at 50℃, using a solidliquid ratio is 1 ： 10（g/mL）with extraction power 80 W, and consen-quently 5.62 mg/g of total phenole was obtained from G. Elata. Furthemor, it was found that the highest content of total phenolic con- tent is 5.754 mg/g in hot air drying among all the different drying conditions, and total antioxidant capacity, anti superoxide anion free radical, hydroxyl radical scavenging activity and DPPH radical scavenging ability of it were also the highest. In addition, the total phenolic content and antioxidant capacity were found significantly correlated with each other, and this indicated that the total phenolic compounds might poetess certain antioxidant capacity.