超声辅助双水相提取无花果总黄酮的工艺优化及其理化性质分析

Optimization of ultrasonic-assisted aqueous two-phase extraction process of total flavonoids from fig and its physicochemical properties analysis

采用响应面法优化超声辅助双水相法提取无花果总黄酮的工艺,并对其稳定性和体外抗氧化性进行研究。结果表明:提取无花果总黄酮的最佳双水相体系为质量分数25.2%聚乙二醇1000-质量分数为28.3%硫酸铵;最佳提取工艺为超声温度45℃、超声功率70 W、料液比1∶32(g/mL)、提取时间30 min,在此条件下无花果总黄酮得率为0.83%±0.01%。无花果总黄酮在温度<70℃、pH 6~8、还原剂质量分数<0.024%作用下稳定性好,其在储存和生产中应避免接触金属离子Fe^(3+)、Ba^(2+)、Ca^(2+),食品添加剂(葡萄糖和蔗糖)对其稳定性基本无影响。在一定质量浓度范围内,无花果总黄酮对DPPH自由基、ABTS自由基、羟基自由基、超氧阴离子自由基的最高清除率分别达到97.81%、96.74%、73.54%、59.45%。

The response surface methodology was used to optimize the process of ultrasound-assisted aqueous two-phase extraction of total flavonoids from figs,and its stability and in vitro antioxidant activity were studied.The results showed that the optimal two-phase system for extracting total flavonoids from figs was mass fraction 25.2%polyethylene glycol 1000-mass fraction 28.3%ammonium sulfate.The optimal extraction process was ultrasound temperature of 45℃,ultrasound power of 70 W,solid-liquid ratio of 1∶32(g/mL),and extraction time of 30 min.Under these conditions,the yield of total flavonoids from figs was 0.83%±0.01%.The total flavonoids of fig had good stability under the action of temperature<70℃,pH 6-8,and reducing agent mass fraction<0.024%,metal ions Fe^(3+),Ba^(2+),Ca^(2+)should be avoided during its storage and production,and food additives(glucose and sucrose)had little effect on its stability.Within a certain mass concentration,the highest scavenging rates of total flavonoids from figs on DPPH radicals,ABTS radicals,hydroxyl radicals,and superoxide anion radicals were 97.81%,96.74%,73.54%and 59.45%,respectively.