绿豆芽多酚工艺的优化及抗氧化活性的研究

Study on Optimization of Mung Bean Sprout Polyphenol Process and Antioxidant Activity

为优化绿豆芽中多酚的提取工艺,利用超声微波辅助法萃取芽长4~5 cm的绿豆芽中的多酚,以单因素实验为基础,采用响应面法以微波功率、超声温度、超声时间及料液比为因素,以多酚提取量为响应值进行优化分析实验处理,并对绿豆芽中多酚的抗氧化活性进行研究。结果表明:绿豆芽多酚的最佳提取工艺参数为料液比1∶26、超声时间1028 s、超声温度35℃、微波功率422 W,优化后预测绿豆芽多酚的提取含量为23.76 mg GAE/g DW,实测值为24.12 mg GAE/g DW,响应面回归模型具有可靠性;当绿豆芽多酚提取液浓度为10%时,DPPH的清除率达到94.57%,绿豆芽多酚提取液浓度为50%时,ABTS·+的清除率达到94.54%,该结果可为以后绿豆芽多酚活性物质的应用提供理论参考。

In order to optimize the extraction process of polyphenols from mung bean sprouts,polyphenols from mung bean sprouts with a bud length of 4~5 cm were extracted by ultrasonic microwave assisted method.Based on the single factor experiment,the response surface method was used to optimize the analysis and experimental treatment with the microwave power,ultrasonic temperature,ultrasonic time and material-liquid ratio as the response value,and the antioxidant activity of polyphenols in mung bean sprouts was analyzed.The results showed that the optimal extraction process parameters of mung bean sprouts polyphenols were 1∶26,the ultrasonic time was 1028 s,the ultrasonic temperature was 35℃and the Microwave power was 422 W.The optimized extraction content of mung bean sprouts polyphenols was 23.76 mg GAE/g DW,the measured value was 24.12 mg GAE/g DW,the response surface regression model was reliable;when the concentration of mung bean sprout polyphenol extract was 10%,the DPPH clearance reached 94.57%,and the concentration of mung bean sprout polyphenol extract was 50%,the ABTS clearance 94.54%.This result could provide a theoretical reference for the future application of mung bean sprout polyphenol active substances.