超声辅助提取迷迭香抗氧化剂工艺优化及抗氧化活性研究

Optimization of Ultrasonic-Assisted Extraction Technology of Antioxidants from Rosmarinus of ficinalis and Their Antioxidant Activity

采用超声波辅助法,对迷迭香脂溶性、水溶性抗氧化剂进行提取;通过单因素试验和响应面试验,得出迷迭香脂溶性、水溶性抗氧化剂的最佳提取工艺。对其DPPH、ABTS+自由基清除能力和还原力进行分析研究。结果表明,迷迭香脂溶性抗氧化成分的最优工艺为乙醇浓度61%、料液比1∶32、提取时间51 min、提取温度49℃,在此条件下得率为5.401%。水溶性抗氧化成分的最优工艺为乙醇浓度42%、料液比1∶30、提取时间52 min、提取温度60℃,在此条件下得率为0.755%;此外,迷迭香脂溶性、水溶性提取物均具有较好的抗氧化活性。

Fat-soluble and water-soluble antioxidants are extracted from Rosmarinus of ficinalis by ultrasonic-assisted extraction method.Through single factor experiment and response surface experiment,the optimal extraction conditions of fat-soluble and water-soluble antioxidants from Rosmarinus of ficinalis are obtained.The DPPH and ABTS+radicals scavenging capacity and reducing power are analyzed and studied.The results show that the optimal extraction conditions of fat-soluble antioxidant components from Rosmarinus of ficinalis are as follows:ethanol concentration 61%,solid-liquid ratio 1∶32,extraction time 51 min,extraction temperature 49℃,and the yield is 5.401%under such conditions.The optimal conditions of water-soluble antioxidant components are as follows:ethanol concentration 42%,solid-liquid ratio 1∶30,extraction time 52 min,extraction temperature 60℃,and the yield is 0.755%under such conditions.In addition,the fat-soluble and water-soluble extracts from Rosmarinus of ficinalis have good antioxidant activity.