龙葵果多酚物质响应面提取工艺优化及抗氧化分析

Optimization of Extraction Technology by Response Surface Methodology and Antioxidant Analysis of Polyphenols from Solanum Nigrum L.

以龙葵果为研究对象,通过单因素试验和响应面试验优化龙葵果多酚的提取工艺,探讨超声温度、乙醇体积分数、超声时间、超声功率对龙葵果中多酚得率的影响。结果表明,对多酚得率影响因素主次顺序为超声功率、乙醇体积分数、超声温度、超声时间,且对多酚提取得率的影响非常显著,交互项AB、BD、CD对龙葵果多酚得率的影响非常显著,交互项AC、BC对龙葵果多酚得率的影响显著。优化工艺条件为超声时间28.97 min、超声温度50.63℃、超声功率82.66%、乙醇体积分数50%,此时龙葵果多酚得率为20.48%,试验结果与模型符合良好。龙葵果多酚的DPPH自由基半数清除率为22.76μg/mL,低于VC的半数清除率,表明龙葵果多酚具有较强的抗氧化性。

Solanum nigrum L.fruit was used as the research object,and the extraction process of polyphenols from solanum nigrum L.fruit was optimized by single factor experiment and response surface experiment.The effects of extraction temperature,ethanol concentration,extraction time and ultrasonic power on the yield of polyphenols in solanum nigrum L.fruit were discussed.The results showed that the order of influencing factors on the extraction rate of polyphenols was ultrasonic power,ethanol concentration,temperature and time,and the effect on the extraction rate of polyphenols was very significant.The interaction items of AB、BD and CD had significant effects on the extraction rate of polyphenols from solanum nigrum L.,and the interaction item of AC and BC had significant effects on the extraction rate of polyphenols.The optimized process condition was as follows:ultrasonic time 28.97 min,ultrasonic temperature 50.63℃,ultrasonic power 82.66% and ethanol concentration 50%,and the extraction rate of polyphenols from Solanum nigrum L.fruit was 20.48%.The experimental results were in good agreement with the model.The DPPH radical half-scavenging rate of polyphenols from solanum nigrum was 22.76μg/mL,which was lower than that of VC,indicating that polyphenols from solanum nigrum L.had strong antioxidant activity.