藜麦多酚超声微波协同提取工艺优化及其抗氧化活性研究

Optimization of Quinoa Polyphenol Ultrasonic Microwave Collaborative Extraction Process and its Antioxidant Activity

以藜麦多酚提取率为评价指标,采用超声-微波协同提取法提取藜麦多酚,采用单因素试验结合响应面Box-behnken软件优化其提取工艺参数,得出其最佳工艺条件为乙醇体积分数50%,提取时间40 min,提取温度50℃,在该工艺条件下得到藜麦多酚提取量为0.92%,藜麦多酚清除DPPH自由基、OH自由基、O_(2)^(-)自由基的半抑制率IC_(50)分别为0.076,0.024,0.021 mg/mL,且随着藜麦多酚含量的提高,其清除能力也提高,并呈现剂量效应关系。优化提取后得到的藜麦多酚具有一定的抗氧化能力,以期为藜麦工业化提取和产品的综合开发利用提供技术依据。

Taking the extraction amount of quinoa polyphenol as the evaluation index,using a one-factor experiment combined with the response surface software,the ultrasonic microwave co-extraction method of quinoa polyphenol was analyzed and optimized,and the optimal conditions for the extraction of quinoa polyphenols by ultrasonic microwave extraction method were as follows:ethanol volume fraction of 50%,time was 40 min and temperature was 50℃,and the extraction amount of quinoa polyphenol under the process conditions was 0.92%.At the same time,the results of antioxidant activity studies showed that quinoa polyphenols had good scavenging ability to DPPH free radicals,hydroxyl radicals and superoxide anions.The optimized quinoa polyphenols had a certain antioxidant capacity in order to provide a reference for the extraction and comprehensive application of functional components in quinoa.