超声辅助提取苦荞芽多酚及其抗氧化活性分析

Ultrasonic-assisted extraction and antioxidant activity evaluation of polyphenols from the sprout of tartary buckwheat

优化了超声波辅助提取苦荞芽中多酚类物质的工艺条件,并采用ABTS和DPPH自由基清除率法检测了苦荞芽多酚提取物的抗氧化活性。研究结果表明,苦荞芽多酚的最佳提取条件为:甲醇体积分数60%、超声时间30 min、超声温度50℃、料液比1:50 g/mL,在该条件下苦荞芽多酚的提取量可达72.82 mg/g。抗氧化活性测定结果表明,苦荞芽多酚提取物对ABTS自由基和DPPH自由基均有较强的清除能力,其半抑制浓度(IC50)值分别为119.26、205.24μg/mL。

This study aimed to optimize the ultrasonic-assisted extraction technologies of polyphenols from the sprout of tartary buckwheat. The ABTS and DPPH free radical scavenging assays were employed to evaluate the antioxidant activity of the polyphenols. The experiment results showed that the optimal extraction conditions were determined as follows, 60% methanol as the extraction solvent, ultrasonicassisted extraction time 30 min, ultrasonic-assisted extraction temperature 50 ℃, and solid to liquid ratio 1：50 g/mL. Under these conditions, the extraction efficiency of polyphenols was as much as 72.82 mg/g. Moreover, the polyphenols obtained from tartary buckwheat sprouts exhibited notably antioxidant activity by the ABTS and DPPH radical scavenging assays, and its median inhibitory concentration（IC50） was determined as 119.26 μg/mL and 205.24 μg/mL, respectively.