假蒟叶多酚提取工艺及其抗氧化活性研究

Extraction optimization of polyphenols from Piper sarmentosum Roxb. leaves and its antioxidant activity

以假蒟叶作为原料,以乙醇作为提取剂,采用微波辅助提取方法提取假蒟叶多酚,探究微波时间(min)、微波功率(W)、液固比(mL/g)、乙醇浓度(%)对假蒟叶多酚提取量的影响,并利用响应面试验对提取工艺进行优化,结果表示最优参比条件为:微波时间3.71 min、微波功率478 W、液固比41∶1(mL/g)、乙醇浓度62%时,该条件下多酚的提取量为10.70 mg/g(n=5,RSD=0.06%)。抗氧化试验结果表明,假蒟叶多酚对DPPH自由基、羟基自由基、ABTS自由基均具有较强的清除能力和抗氧化活性。

Taking Piper sarmentosum Roxb. leaves as raw material and ethanol as the extractant,the polyphenols of Piper sarmentosum Roxb. leaves were extracted by microwave-assisted extraction method. The effects of microwave time(min),microwave power(W),liquid-solid ratio(mL/g),and ethanol concentration(%)on the extraction of polyphenols from Piper sarmentosum Roxb. leaves were investigated. The extraction process was optimized by using response surface tests. The verification results showed that the optimal reference conditions were as follows:microwave time was 3.71min,the microwave power was 478W,the liquid-solid ratio was 41∶1(mL/g),and the ethanol concentration was 62%. Under the optimal conditions,the extraction amount of polyphenols was 10.70mg/g(n=5,RSD =0.06%). The antioxidant test results showed that polyphenols from Piper sarmentosum Roxb. leaves had good scavenging ability and antioxidant activity on DPPH free radical,hydroxyl radical and ABTS free radical.