摘要
本文通过单因素实验和响应面分析优化得到超声辅助提取桑叶总黄酮最佳工艺,并通过过氧化氢清除试验测定了桑叶总黄酮的抗氧化活性。结果表明,最佳提取工艺参数是:乙醇浓度80%,料液比1∶30 g/mL,超声时间75 min,超声温度40℃,得率达2.7%。桑叶总黄酮的含量经过AB-8大孔树脂处理后由12.3%提高至33.8%。抗氧化实验结果表明,桑叶总黄酮的抗氧化能力大于抗坏血酸,是一种潜在的天然抗氧化剂。
In this study,single factor test and response surface analysis were used to optimize the extraction process of total flavonoids from mulberry leaves,and the antioxidant activity of total flavonoids from mulberry leaves was determined by hydrogen peroxide scavenging test.The results showed that the best extraction process parameters were:Ethanol concentration 80%,ratio of material to liquid 1∶30 g/mL,ultrasonic time 75 min,ultrasonic temperature 40℃,and the extraction rate was 2.7%.The content of total flavonoids in mulberry leaves extract increased from 12.3%to 33.8%after being treated with AB-8 macroporous resin.The antioxidant results showed that the antioxidant capacity of total flavonoids in mulberry leaves were higher than that of ascorbic acid,and it could be a potential natural antioxidant.
作者
苏伟
万聆
简素平
黄立山
陈钢
SU Wei;WAN Ling;JIAN Su-ping;HUANG Li-shan;CHEN Gang(College of Life Science,Jiangxi Science and Technology Normal University,Nanchang 330013,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品工业科技》
CAS
北大核心
2020年第10期151-156,共6页
Science and Technology of Food Industry
关键词
桑叶
总黄酮
超声辅助提取
抗氧化活性
mulberry leaves
total flavonoids
ultrasonic-assisted extraction
antioxidant activity
