黄牛肝菌多酚的提取工艺优化及其抗氧化作用研究

Study on Optimization of Extraction Technology and Antioxidant Activity of Polyphenols from Boletus Speciosus

以黄牛肝菌为试验材料,研究黄牛肝菌总多酚的提取工艺及其抗氧化性。采用单因素试验探究超声温度、乙醇体积分数、料液比、超声时间和提取次数对多酚提取的影响;以单因素试验为基础,通过响应面法优化黄牛肝菌多酚的提取工艺;通过测定DPPH·及ABTS+·的清除率,研究其抗氧化活性。结果表明,黄牛肝菌多酚提取的最佳工艺为超声温度35℃,乙醇体积分数43.34%,料液比1∶40.38 (g∶m L),超声时间28.43 min,多酚提取量为10.497μg GAE/g,与理论值10.469 1μg GAE/g差异不显著(p>0.05)。此提取工艺简单可行,可用于黄牛肝总多酚的提取,且提取物具有一定的抗氧化活性。

In this study,the extraction technology and antioxidant activity of total polyphenols from Boletus Speciosus were studied.Single factor experiment was used to explore the effects of ultrasonic temperature,ethanol concentration,solid-liquid ratio,ultrasonic time and extraction times on the extraction of polyphenols.Based on single factor experiment,response surface methodology was used to optimize the extraction process of polyphenols from Porcini.DPPH and ABTS free radical scavenging rate were determined to study its antioxidant activity.The results showed that the optimal extraction conditions were as follows:ultrasonic temperature 35℃,ethanol concentration 43.34%,solid-liquid ratio 1∶40.38(g∶mL),ultrasonic time 28.43 min,the yield of polyphenols was 10.497μgGAE/g,no significant difference from the theoretical value of 10.4691μg GAE/g(p>0.05).This extraction process was simple and feasible,and could be used for the extraction of total polyphenols from Boletus Speciosus,and the extract had certain antioxidant activity.