薜荔果多酚的超声辅助法提取工艺优化及抗氧化性研究

Optimization of Ultrasonic-Assisted Extraction Technology and Study on Antioxidant Activity of Polyphenols from Ficus pumila Linn.

以广西崇左薜荔果为原料,采用超声波辅助法提取薜荔果中的多酚,通过单因素试验和正交试验设计优化多酚的提取工艺,并以薜荔果多酚对DPPH·及·OH的清除效果评价其抗氧化活性。结果表明,薜荔果多酚最佳提取工艺条件为丙酮40%、料液比1∶35(g/mL)、提取温度70℃及提取时间150 min,在此条件下薜荔果多酚得率为4.59%。薜荔果多酚对DPPH·及·OH的清除能力与浓度呈正相关,当薜荔果多酚质量浓度为0.05 mg/mL时,其对DPPH·的清除率达86.9%,IC_(50)值是0.026 mg/mL;薜荔果多酚质量浓度为0.9 mg/mL时,对·OH的清除率达64.7%,对应的IC_(50)值为0.72 mg/mL,表明薜荔果多酚具有较好的抗氧化活性。

Ficus pumila Linn.in Chongzuo of Guangxi province is used as the raw material.The polyphenols from Ficus pumila Linn.are extracted by ultrasonic-assisted extraction method.The extraction technology of polyphenols is optimized by single factor experiment and orthogonal experiment.The antioxidant activity of polyphenols is evaluated by the scavenging effect of polyphenols on DPPH·and·OH.The results show that the optimal extraction conditions are 40% acetone,solid-liquid ratio of 1∶35(g/mL),extraction temperature of 70℃ and extraction time of 150 min.Under such conditions,the yield of polyphenols is 4.59%.The scavenging ability on DPPH·and·OH is positively correlated with the concentration of polyphenols from Ficus pumila Linn..When the mass concentration of polyphenols from Ficus pumila Linn.is 0.05 mg/mL,the scavenging rate on DPPH·and IC_(50) value are 86.9% and 0.026 mg/mL respectively.When the mass concentration of polyphenols from Ficus pumila Linn.is 0.9 mg/mL,the scavenging rate on·OH and IC_(50) value are 64.7% and 0.72 mg/mL respectively.The polyphenols from Ficus pumila Linn.have good antioxidant activity.