响应面优化超声波微波协同提取猕猴桃茎黄酮工艺及抗氧化活性分析

Response surface optimization of ultrasonic-microwave synergistic extraction of flavonoids from Actinidia arguta stems and analysis of antioxidant activity

为提高软枣猕猴桃树体资源利用率,以野生软枣猕猴桃茎为实验原料,并使用超声波微波协同提取猕猴桃茎总黄酮,采用Plackett-Burman试验设计,评价影响茎黄酮提取效率的超声功率、超声时间等7个因素,并筛选出其中3个显著影响因素:料液比、超声温度、微波时间.在此基础上,进一步采用Box-Benhnken最陡爬坡路径方法及响应面设计优化出3个显著影响因素的最佳参数水平.结果显示:料液比45 mL/g、超声温度55℃、微波时间5.5 min,此条件作用下,黄酮类化合物提取率可达9.25%.在测定的质量浓度中,软枣猕猴桃茎黄酮对DPPH、羟基的清除能力优于VC,而对超氧阴离子的清除差于VC,但对三种自由基均有一定清除能力.以上结果表明,软枣猕猴桃茎黄酮提取物具有良好的抗氧化活性.

In order to enhance the utilization efficiency of Actinidia arguta tree resources,the stems of wild Actinidia arguta were used as experimental raw materials for the extraction of total flavonoids using ultrasonic-microwave synergistic extraction.The Plackett-Burman experimental design was employed to evaluate the ultrasonic power and ultrasonic time affecting the extraction efficiency of flavonoids from stems.Seven factors,including ultrasonic power and ultrasonic time,were evaluated,and three of them were selected as significant influencing factors:solid-liquid ratio,ultrasonic temperature,and microwave time.On this basis,the Box-Benhnken steepest ascent path method and response surface design were further used to optimize the optimal parameter levels of the three significant influencing factors.The results showed that the extraction rate of flavonoids could reach 9.25%under the conditions of a solid-liquid ratio of 45 mL/g,ultrasonic temperature of 55℃and microwave time of 5.5 min.In the measured mass concentration,the scavenging ability of soft jujube kiwi stem flavonoids on DPPH and OH was better than that of VC,while the scavenging ability of O2-was lower than that of VC,but it had certain scavenging ability for three free radicals.The results showed that the flavonoid extract of Actinidia arguta stem had good antioxidant activity.