Box-Behnken模型优化油茶饼粕多酚提取工艺及抗氧化活性研究

Optimization of the Extraction Process and Antioxidant Activity of Polyphenols fromCamellia Seed Cake Using the Box-Behnken Model

以油茶饼粕为试验材料,通过单因素和响应面试验优化其微波辅助提取工艺,并初步研究其抗氧化活性。结果表明,最佳提取工艺条件为微波功率600 W、微波时间5.5 min、微波温度63℃、乙醇体积分数48%、液料比70∶1(mL/g),此条件下,油茶饼粕多酚的实际提取量为42.29 mg/g。抗氧化试验结果表明,油茶饼粕多酚对DPPH自由基、超氧阴离子自由基、羟基自由基均具有一定的清除能力,在试验所选浓度范围内,最高清除率分别为83.76%、83.38%、34.96%,表明油茶饼粕多酚具有良好的抗氧化活性。

Using Camellia seed cake as a test material,microwave-assisted extraction conditions were optimized using a single factor methodology and response surface methodology.Additionally,the antioxidant activity was evaluated.The results showed that the optimum extraction conditions were a microwave power of 600 W,a microwave time of 5.5 min,a microwave temperature of 63℃,an ethanol concentration of 48%and a liquid to material ratio of 70∶1(mL/g).The actual extraction quantity of polyphenols from Camellia seed cake was 42.29 mg/g under these conditions.The antioxidant test results showed that polyphenols from Camellia seed cake had a certain scavenging ability on DPPH radicals,superoxide anion radicals and hydroxyl radicals.Within the selected concentration range,the highest scavenging rates were 83.76%,83.38%and 34.96%,respectively,which indicates that polyphenols from Camellia seed cake have good antioxidant activity.