花生芽白藜芦醇超声-微波协同提取及其抗氧化活性研究

Study on Ultrasonic-microwave Synergistic Extraction of Resveratrol from Peanut Sprouts and Its Antioxidant Activity

以花生芽为原料,采用超声-微波协同法提取花生芽白藜芦醇。以料液比、乙醇浓度、微波时间、微波功率、超声时间、超声功率为单因素,以花生芽白藜芦醇提取含量为考察指标,通过响应面试验确定超声-微波协同法提取花生芽白藜芦醇的最佳工艺参数为:料液比1∶35、乙醇浓度60%、微波时间120 s、微波功率400 W、超声时间3 min、超声功率290 W。在此条件下花生芽白藜芦醇提取含量为8.64 mg/g。抗氧化试验研究表明,花生芽白藜芦醇对DPPH自由基的清除能力略低于维生素C,但对ABTS自由基的清除能力强于维生素C;另外,花生芽白藜芦醇对α-葡萄糖苷酶表现出较强的抑制能力,具有较好的体外降血糖作用。因此,超声-微波协同提取是一种高效的白藜芦醇提取方法,且作为一种新型白藜芦醇资源,花生芽白藜芦醇有着潜在应用价值。

With peanut sprouts as raw material, resveratrol was extracted by ultrasonic-microwave synergistic method. Taking the ratio of solid to liquid, ethanol concentration, microwave time, microwave power, ultrasonic time and ultrasonic power as single factors, the extract content of resveratrol from peanut sprouts was taken as the investigation index. The optimal process parameters for the extraction of resveratrol from peanut sprouts by ultrasonic-microwave synergistic method were: ratio of solid to liquid as 1:35, ethanol concentration as 60%, microwave time as 120 s, microwave power as 400 W, ultrasonic time as 3 min and ultrasonic power as 290 W. Under this condition, the extracted content of resveratrol in peanut sprouts was 8.64 mg/g. Antioxidant test studies showed that the scavenging ability of resveratrol from peanut sprouts was slightly lower than that of vitamin C to DPPH free radicals, but the scavenging ability to ABTS free radicals was stronger than that of vitamin C. In addition, resveratrol from peanut sprouts exhibited strong inhibition to α-glucosidase and had a good in vitro hypoglycemic effect. Therefore, ultrasonic-microwave collaborative extraction is an efficient resveratrol extraction method. And as a new type of resveratrol resource, peanut sprouts resveratrol has potential and valuable application.