湿解西兰花尾菜制备富里酸及其抗氧化活性研究

Preparation of Fulvic Acid from Broccoli Wastes Treated by Hydrothermal Degradation and its Antioxidant Activities

本文从湿解西兰花尾菜中制备富里酸并研究其抗氧化活性。通过优化获得湿解工艺的最适条件为204℃、10 min,在此条件下,富里酸得率为163.0 g/kg,相比原料直接提取提高了38.0%;进一步采用酸提、XAD-8型树脂和钠型732阳离子交换树脂纯化,经纯化后富里酸得率为32.9 g/kg,较原料直接提取后纯化提高了5.4倍。在0.5 mg/mL的添加浓度下,湿解富里酸对ABTS^(+)自由基和DPPH自由基的清除率超过90%,对羟基自由基和超氧阴离子自由基的清除率分别为14.1%和32.3%,且抗氧化性随富里酸浓度的提高而增强。

In this study,broccoli wastes were treated by hydrothermal degradation to improve the humification process.The yield variation of fulvic acid under different treatment conditions was investigated,results showed that the content of fulvic acid in broccoli samples after hydrothermal degradation,at steaming temperature of 204℃ and retention time of 10 min was determined to be 163.0 g/kg,which was increased by 38.0% compared to the raw material.The main humification product,fulvic acid was extracted by dilute hydrochloric acid solution and purified by XAD-8 resin and Sodium 732 cation exchange resin.The purification yield of fulvic acid from above degraded sample was 32.9 g/kg,which was raised times than raw sample.With the addition of fulvic acid at concentration of 0.5 mg/mL,the scavenging capacities of ABTS^(+)·and DPPH·were over 90%,the scavenging rates of·OH and O_(2)·- were 14.1% and 32.3%,respectively.And such antioxidant activities were enhanced with the increment of the fulvic acid concentration.