超声辅助提取紫苏粕迷迭香酸工艺优化及其抗氧化能力

Optimization of Ultrasonic Assisted Extraction of Rosmarinic Acid from Perilla frutescens Meal and It’s Antioxidant Capacity

为探究紫苏粕(紫苏籽提油后的残渣)中迷迭香酸(Rosmarinic Acid,RosA)的最佳提取工艺及其抗氧化能力,为紫苏粕RosA资源开发提供理论基础和参考依据,采用超声辅助提取法提取RosA,对乙醇体积分数、料液比、超声功率、超声时间进行单因素试验,根据试验结果设计Box-Benhnken响应面优化RosA提取工艺,应用高效液相色谱法测定RosA含量,采用DPPH和ABTS^(+)清除自由基法评价超声RosA、索氏RosA、维生素C(Vc)和水溶性维生素E(VE)体外抗氧化清除自由基能力。结果表明,RosA最佳提取工艺为乙醇体积分数50%、料液比1∶50(g/mL)、超声功率150 W、超声时间35 min,该条件下RosA得率达7.41%±0.09%,与理论推测值7.53%无显著差异;DPPH和ABTS+自由基清除的由强到弱顺序均为:Vc、超声RosA、索氏RosA、VE。

To study explore the best extraction process and antioxidant capacity of rosmarinic acid(RosA)in Perilla meal(the residue of Perilla seed oil extraction),and provide theoretical basis and reference basis for the development of RosA resources of Perilla meal,RosA was extracted by ultrasonic assisted extraction method.Single factor tests were carried out on ethanol volume fraction,solid-liquid ratio,ultrasonic power and ultrasonic time.According to the test results,Box-benhnken response surface was designed to optimize the RosA extraction process.The content of RosA was determined by HPLC.DPPH and ABTS^(+)free radical scavenging methods were used to evaluate the antioxidant free radical scavenging ability of ultrasonic RosA,Soxhlet RosA,vitamin C(Vc)and water-soluble vitamin E(VE)in vitro.The results showed that the optimum extraction process of RosA was as follows:ethanol volume fraction 50%,solid-liquid ratio 1∶50(g/mL),ultrasonic power 150 W,ultrasonic time 35 min.Under these conditions,the yield of RosA was 7.41%±0.09%,which was not significantly different from the theoretical value of 7.53%.The order of DPPH and ABTS+radical scavenging was Vc>ultrasonic RosA>Soxhlet RosA>VE.