龙须菜多酚提取工艺优化及其体外抗氧化活性

Optimizationon extraction of polyphenols and its antioxidant activity in Vitrofrom Gracilaria lemaneiformis

以龙须菜为原料,研究超声波辅助提取龙须菜多酚的工艺条件及其抗氧化活性。单因素考察液料比、提取温度、超声时间对龙须菜多酚含量的影响,在此基础上,利用响应面分析法优化提取工艺。结果表明,液料比40:1(mL/g)、提取温度60℃、超声时间40min为龙须菜多酚提取最佳工艺条件(龙须菜多酚提取量为1.62 mg GAE/g)。体外抗氧化活性研究表明,龙须菜多酚具有一定清除DPPH自由基和羟自由基的能力,其IC_(50)值分别为56.67,18.78μg/mL,分别相当于15.89,536.4μg/mL的抗坏血酸。

Optimization of the ultrasonic-assisted extraction of poly- phenols and its antioxidant activity in Vitro from Gracilaria lemane iformis were studied. The effects of liquid material ratio, extract temperature, ultrasonic times on the contents of polyphenols from Gracilariu lemaneiformis were investigated. Based on this, the re- sponse surface analysis method was applied to determine the optimi- zation of the extraction. Results showed that the optimum condition for the ultrasonic-assisted extraction of polyphenols weres as followed： ratio of liquid-material 40 ： 1 （mL/g）, extraction temper ature 60 ℃, ultrasonic times 40 min. Under the optimum condition, the contents of polyphenols from Gracilaria lemaneformis was 1.62 mg GAE/g. Research of its antioxidant activity in vitro shows that the polyphenols from Gracilaria lemaneformis have scavenging capabilities of DPPH free radical and hydroxyl free radical, and theirIC：,o are 56. 67 and 18. 78 μg/mL, equivalent to 15. 89 and 536.4 μg/mL of ascorbic acid.