藜麦多酚的超声辅助提取工艺优化及体外抗氧化活性研究

Optimization of Ultrasonic Assisted Extraction of Chenopodium quinoa Polyphenol and Antioxidant Activity

本试验以藜麦为原料,采取响应面的方法,优化超声辅助提取多酚工艺。在单因素的实验基础上,研究温度、时间、液料比和功率对多酚提取量的影响。结果表明:提取温度45℃,提取时间80min,功率为177W,液料比为17∶1mL/g时多酚的提取效果最佳,在此条件下多酚提取量为10.13mg/g。多酚的抗氧化研究结果表明:藜麦中的多酚还原力、对·O_2清除率、对·DPPH的清除率、对·OH的清除率随着浓度的增大而提高。研究结果可为藜麦多酚的进一步开发提供支持。

This experiment used Chenopodium quinoa as raw material. Used the response surface method, the ultrasonic-assisted extraction process for polyphenol from the Chenopodium quinoa was optimized. Based on single factor experiments, studied the effects of temperature, time, ratio of liquid to material, and power on the extraction of polyphenol. The results showed that the highest content of polyphenols extracted is 10.13 mg/g, while the extraction temperature was 45℃, the extraction time was 80 min, the power was 177 W, and the liquid to material ratio was 17 ∶1 mL/g. The polyphenol of antioxidant activity results that the reducing power of polyphenol in Chenopodium quinoa, the clearance rate to ·O2, the clearance rate to ·DPPH and the clearance rate to ·OH, with concentration of increase and improve. This study can effectively improve the utilization of Chenopodium quinoa.