菱角壳中黄酮、总酚和皂苷的提取及其 抗氧化性研究
目的 采用超声波辅助优化提取菱角壳中的黄酮、总酚及皂苷, 并测定其抗氧化性。方法 采用L9(34)正交试验探讨不同料液比、提取温度、提取时间、超声波功率对黄酮、总酚及皂苷提取率的影响, 优化提取工艺, 测定提取物体外清除DPPH自由基及羟自由基的能力, 并将其抗氧化性与VC和抗氧剂(butylated hydroxytoluene, BHT)进行比较。结果 最佳的工艺参数如下: 料液比1:25 g/mL、提取温度80 ℃、提取时间50 min、超声波功率360 W, 该条件下黄酮、总酚和皂苷的提取率分别为5.45%、26.50%和52.20‰。此时, 菱角壳提取物对DPPH自由基的清除率高于BHT, 略低于VC, 对羟自由基的清除率高于BHT和VC。结论 菱角壳黄酮、总酚及皂苷的联合提取工艺简单有效, 提取物具有较强的抗氧化能力, 能为菱角壳的综合利用提供理论依据。
Objective To optimize the ultrasonic-assisted extraction of flavonoids, phenols and saponins from water caltrop pericarp and detect its antioxidant activity. Methods L9(34) orthogonal experiment was designed to investigate the effects of different solid-liquid ratio, extraction time, extraction temperature and ultrasonic power on the extraction yield of flavonoids, phenols and saponins, and the combined extraction process was optimized. At the same time, the scavenging activities of extracts on DPPH free-radical and hydroxyl free-radical were studied and compared with the L-ascorbic acid and butylated hydroxytoluene (BHT). Results The optimal parameters for extraction of flavonoids, phenols and saponins were as follows: liquid/material ratio was 1:25 g/mL, extraction temperature was 80 ℃, extraction time was 50 min and ultrasonic power was 360 W. The yield of flavonoids, phenols and saponins were up to 5.45%, 26.50% and 52.2 ‰, respectively under these optimized conditions. The results showed that the scavenging activities of the extracts from water caltrop pericarp on DPPH free-radical was higher than that of BHT and slightly lower than that of VC, and the scavenging activities of hydroxyl free-radical was higher than that of BHT and VC. Conclusion The combined extraction of flavonoids, phenols and saponins from water caltrop pericarp can provide theoretical basis for the comprehensive utilization of water caltrop pericarp, since the process is simple and effective and its extracts has strong antioxidant activity.
标题：菱角壳中黄酮、总酚和皂苷的提取及其 抗氧化性研究
英文标题：Combined extraction of flavonoids, phenols and saponins from water caltrop pericarp and its antioxidant ability
作者：
刘冬敏 湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,植物功能成分利用协同创新中心,湖南省水生生物资源食品加工工程技术研究中心
王建辉 湖南省水生生物资源食品加工工程技术研究中心
刘永乐 湖南省水生生物资源食品加工工程技术研究中心
中文关键词:菱角壳,黄酮,多酚,皂苷,超声波,抗氧化性,
英文关键词:water caltrop pericarp,flavonoids,phenols,saponins,ultrasonic,antioxidant activity,
发表日期：2016-08-31
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