绿豆多酚提取工艺优化及抗氧化活性研究

Optimization of extraction process of mung bean polyphenols and antioxidant properties

采用溶剂浸提法对绿豆中多酚进行提取,研究液料比、提取时间及提取温度对绿豆多酚提取量的影响,优化了绿豆多酚的提取工艺,并研究了提取液的抗氧化活性。结果表明:最优提取工艺为提取料液比1 12(g/mL)、提取温度46℃、提取时间1.6 h。该条件下多酚提取量为11.74 mg/g。最佳工艺得到的提取液对超氧阴离子自由基清除率为58.5%,亚硝酸根离子清除率为26.0%,表明绿豆多酚具有良好的抗氧化活性。

Response surface method(RSM)was used to optimize the extraction process of mung bean polyphenols and study its antioxidant activity.The results showed that the optimal extraction process was 1 12(g/mL),extracted at 46℃for 1.6 h.The amount of polyphenol extracted under the control of these conditions was 11.74 mg/g.The rate of polyphenol superoxide anion free radical scavenging in mung bean was 58.5%,and that of the nitrite ion clearance was 26.0%.Therefore,it inclined that the polyphenols from mung bean had good antioxidant activity.