苹婆果壳总酚酸提取工艺优化及抗氧化性研究

Extraction Technology Optimization and Antioxidant Activity of Total Phenolic Acids from Follicle Shell of Sterculia nobilis

目的:采用Box-Behnken响应面法优化微波辅助提取苹婆果壳总酚酸的工艺条件,并研究其抗氧化活性。方法:考察微波功率、乙醇体积分数、微波时间、液料比4个因素对苹婆果壳总酚酸提取量的影响。在单因素试验的基础上,采用Box-Behnken响应面试验法对苹婆果壳总酚酸的微波辅助提取工艺条件进行考察,并通过考察苹婆果壳总酚酸的羟基自由基(·OH)的清除能力来评价其抗氧化性。结果:苹婆果壳总酚酸的最佳提取工艺为微波功率500 W、乙醇体积分数46%、微波时间9.9 min、液料比87:1(mL/g),在此条件下,苹婆果壳总酚酸的提取量为16.37 mg/g(n=5,RSD=0.28%)。当苹婆果壳总酚酸浓度为0.30 mg/mL时,对羟基自由基(·OH)清除率达88.97%,IC50值为0.10 mg/mL。结论:经Box-Behnken响应面法优化得到的微波辅助提取工艺稳定、可靠,可用于苹婆果壳总酚酸的提取。苹婆果壳总酚酸具有较好的抗氧化活性。

Objective:To optimize the microwave-assisted extraction process of total phenolic acids from follicle shell of Sterculia nobilis by Box-Behnken response surface methodology and to study the antioxidant activity of total phenolic acids.Methods:The effects of microwave power,ethanol concentration,microwave extraction time and ratio of liquid to solid on the extraction amount of total phenolic acids follicle shell of S.nobilis were investigated.On the basis of single factor experiments,Box-Behnken design and response surface were used to optimize the extraction mount of total phenolic acids.The antioxidant activity of total phenolic acids from follicle shell of S.nobilis was evaluated by hydroxyl free radical(·OH)scavenging capacity.Results:The optimum microwave-assisted extraction conditions were as following:microwave power was 500W,ethanol concentration was 46%,microwave extraction time was 9.9 min,ratio of liquid to solid was 87:1(mL/g).Under these condition,the extraction amount of total phenolic acids from follicle shell of S.nobilis was 16.37 mg/g(n=5,RSD=0.28%).The scavenging rate of total phenolic acids on OH free radical was 88.97%,its IC50 for OH free radical was 0.10 mg/mL.Conclusion:The microwave-assisted extraction process obtained by Box-Behnken response surface methodology is stable and reliable,and can be used for the microwave-assisted extraction of total phenolic acids from follicle shell of S.nobilis.The total phenolic acid has good antioxidant activity.