复合酶-超声波辅助提取火龙果花黄酮及抗氧化性研究

Study on the Extraction of Flavonoids from Pitaya Flower by Complex Enzyme-ultrasound and Its Antioxidant Activity

火龙果花富含营养元素和生物活性成分,本文采用复合酶-超声波辅助提取火龙果花黄酮,通过单因素结合响应面试验,优化提取工艺条件,并测定火龙果花黄酮抗氧化性。结果表明,最佳提取工艺条件为液料比48∶1(mL/g),乙醇体积分数80%,酶解时间63 min,火龙果花黄酮的提取得率为10.28%;当浓度为1.2 mg/mL时,火龙果花黄酮对ABTS^(+)·和超氧阴离子的清除率分别为45.65%和39.67%,说明火龙果花中的黄酮类化合物抗氧化能力较强。此研究能为火龙果花的综合利用提供参考。

Pitaya flower is rich in nutrients and bioactive ingredients.In this paper,compound enzyme-ultrasound assisted extraction of flavonoids from pitaya flower was used.Through single factor experiments and Plackett-Burman analysis,the factors that significantly affected the extraction rate of flavonoids from pitaya flower were liquid-solid ratio,ethanol volume fraction and enzymatic hydrolysis time.Then the response surface optimization was used to determine the best extraction conditions,and the antioxidant experiment was carried out.The highest yield of flavonoids(10.28%)was obtained at liquid-to-material ratio of 48∶1(mL/g),the volume fraction of ethanol with 80%,63 min of enzymatic hydrolysis time.When the concentration was 1.2 mg/mL,the removal rates of ABTS^(+)·and superoxide anions by the flavonoid extract were 45.65%and 39.67%,respectively,which indicated that the flavonoids from pitaya flowers had strong antioxidant capacity and could be used as natural antioxidants to increase comprehensive utilization.