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蒲公英中菊苣酸的溶出特性及其抗氧化活性 被引量:3

Dissolution Characteristics and Antioxidant Activity of Cichoric Acid in Dandelion
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摘要 菊苣酸是蒲公英的主要功效成分之一,为充分利用蒲公英资源,该文研究醇提过程中蒲公英菊苣酸随蒲公英粉末粒度、料液比、提取温度的溶出特性和抗氧化活性的变化。结果表明:蒲公英粉末粒度、料液比和提取温度不影响蒲公英菊苣酸的溶出特性,但影响蒲公英菊苣酸的溶出量、平均溶出速率。当提取时间小于60 min时,溶出量快速增加,平均溶出速率快速降低;当提取时间大于60 min时,溶出量缓慢增加,平均溶出速率缓慢降低。蒲公英菊苣酸的溶出量、平均溶出速率随蒲公英粉末粒度减小而增加,随提取温度升高而增加,随溶剂量增加而先增加后降低,蒲公英菊苣酸适宜的提取条件为蒲公英粉末粒度60目、料液比1∶30(g/mL)、提取温度80℃。菊苣酸是蒲公英醇提物中重要的抗氧化活性成分,具有较强的抗氧化能力,抗氧化结果表明,菊苣酸对DPPH·和ABTS^(+)·的清除率随菊苣酸浓度增加呈线性增加,清除DPPH·的效果优于清除ABTS^(+)·。 Cichoric acid is one of the main functional components of dandelion.To make full use of dandelion resources,the paper studied the dissolution characteristics and antioxidant activity of cichoric acid of dandelion with dandelion powder particle size,solid-liquid ratio,and extraction temperature.The results showed that the powder particle size,solid-liquid ratio,and extraction temperature of dandelion did not affect the dissolution characteristics of cichoric acid,but affected the dissolution amount and average dissolution rate of cichoric acid.When the extraction time was less than 60 min,the dissolution amount increased rapidly and the average dissolution rate decreased rapidly.When the extraction time was more than 60 min,the dissolution increased slowly and the average dissolution rate decreased slowly.The dissolution amount and average dissolution rate of cichoric acid in dandelion increased with the decrease of dandelion powder particle size,increased with the increase of extraction temperature,and first increased and then decreased with the increase of solid-liquid ratio.The optimal extraction conditions of dandelion cichoric acid were dandelion powder particle size of 60 mesh,solid-liquid ratio of 1∶30(g/mL),and extraction temperature of 80℃.Cichoric acid was an important antioxidant component in the ethanol extract of dandelion,which had strong antioxidant capacity.Antioxidant results showed that the scavenging rates of DPPH free radical and ABTS^(+)·increased linearly with the increase of cichoric acid concentration,and the effect of scavenging DPPH free radical was better than that of scavenging ABTS^(+)·.
作者 洪昕 曾悦 袁永俊 HONG Xin;ZENG Yue;YUAN Yong-jun(College of Food and Bioengineering,Xihua University,Chengdu 610039,Sichuan,China)
出处 《食品研究与开发》 CAS 北大核心 2023年第7期77-82,共6页 Food Research and Development
关键词 蒲公英 菊苣酸 醇提 溶出特性 抗氧化活性 dandelion cichoric acid ethanol extraction dissolution characteristics antioxidant activity
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