响应面法优化洋葱多酚的提取工艺及抗氧化性研究

Study on Extraction of Polyphenol from Onion by Response Surface Methods and Antioxidant Activity

以洋葱为原料,研究其超声提取工艺及其体外抗氧化活性。通过单因素试验和响应面试验得出,超声提取洋葱多酚的最佳的工艺参数为:超声功率320 W、超声时间0.8 h、固液比1∶45(g/mL)、乙醇浓度75%。在此条件下,洋葱多酚的得率为12.77 mg/g。洋葱多酚的体外抗氧化试验表明,在0.05 mg/mL^0.3 mg/mL的浓度范围内,洋葱多酚对DPPH·、羟基自由基、超氧阴离子自由基具有较强的清除性,表明洋葱多酚具有良好的体外抗氧化活性。

In this paper,the extraction process of ultrasound in polyphenol and its antioxidation activity from onion were studied. The extraction condition were optimzed by single-factor and response surface experiments,the best extraction process of polyphenol as follows:the ultrasonic power was 320 W,the ultrasonic time was 0.8 h,the solid-liquid ratio was 1 ∶ 45(g/mL),and the ethanol concentration was 75 %.Under these conditions,the yield of polyphenol from onion was 12.77 mg/g. The result showed that the polyphenol from onion had a strong scavenging effect on DPPH·,hydroxyl radical and superoxide anion radical at the concentration range of 0.05 mg/mL-0.3 mg/mL,indicating that onion polyphenols had good antioxidant activity in vitro.