响应面法优化提取紫苏籽饼粕迷迭香酸及其抗氧化能力研究

A Study on the Extraction of Rosmarinic Acid from Perilla Seed Meal and Its Antioxidant Capacity

应用超声波辅助(UAE)提取紫苏饼粕迷迭香酸,通过响应面法(RSM)分析数据,优化提取条件;采用DPPH法、甲基紫法和FRAP法,以抗坏血酸(Vc)为对照,测定迷迭香酸的抗氧化能力。实验结果表明,优化后的响应面提取工艺条件为粒径比60目、料液比1∶10、超声时间71 min及超声温度54℃。在此条件下迷迭香酸得率理论值为0.296%,实测值为0.289%;迷迭香酸抗氧化能力弱于Vc,清除自由基能力强于Vc,对铁离子还原能力弱于Vc。其对铁离子还原能力的FRAP值为703.71 mmol Fe2+/100g,清除DPPH和羟基自由基的IC50值为51μg/m L和561μg/m L。本研究提取方法简单、方便快捷、数据准确,有效提高了紫苏饼粕中迷迭香酸的得率,并且验证紫苏饼粕迷迭香酸具备一定的抗氧化能力,可当做天然抗氧化剂的来源。

Rosmarinic acid is extracted from perilla seed meal with the method of ultrasound-assisted extraction(UAE).The data is analyzed by response surface methodology(RSM)and the extraction conditions are optimized.Its antioxidant ability is determined by DPPH,methyl violet and FRAP,and Yc as control.The results show that the optimum extraction conditions are as follows:particle size60mesh,liquid to material ratio10:1,ultrasonic time71min and ultrasonic temperature54°C.Under these conditions,the theoretical yield of rosmarinic acid is0.296%,and the measured value is0.289%;its acid antioxidant capacity is weaker than Yc,scavenging free radicals is stronger than Yc,and iron reduction ability is weaker than Yc.The FRAP value of the reduction ability of ferric ion is703.71mmol Fe2+/100g,and the IC50values of scavenging DPPH and hydroxyl radical are51ug/mL and561ug/mL respectively.It is concluded that the simplicity,convenience,and accuracy of this extraction method of rose-maric acid help to effectively improve the yield of rosmarinic acid in Perilla Seed Meal.It also proves the possibility of rosmarinic acid from perilla seed meal with certain antioxidant capacity being used as a source of natural antioxi-dants.