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首页 > 过刊浏览>2024年第24卷第10期 >281-291. DOI:10.16429/j.1009-7848.2024.10.026
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环糊精辅助提取黄花菜总黄酮工艺优化及其抗氧化活性研究
作者:
作者单位:

(1.湖南大学生物学院隆平分院 长沙 410125;2.湖南省农产品加工研究所 长沙 410125;3.澳优乳业(中国)有限公司 长沙 410200;4.湖南新发食品有限公司 湖南衡阳 421600)

基金项目:

湖南省农业科技创新资金(2022CX133)；湖南省创新平台与人才计划项目(2019TP2066)


Optimization of Cyclodextrin-Assisted Extraction Process of Total Flavonoids from Hemerocallis fulva and Study on Its Antioxidant Activity
Author:
Affiliation:

(1.Longping Branch， College of Biology， Hunan University， Changsha 410125;2.Hunan Agricultural Product Processing Institute， Changsha 410125;3.Ausnutria Dairy (China) Co.， Ltd.， Changsha 410200;4.Hunan Xinfa Food Co.， Ltd.， Hengyang 421600， Hunan)

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    摘要:

    以湖南省祁东县黄花菜为原料，超声结合环糊精水溶液辅助提取总黄酮。在单因素实验的基础上，采用响应面设计试验优化提取工艺。在最优条件下，比较添加和不添加环糊精所得提取液的总黄酮得率和抗氧化效果的差异。结果表明，超声辅助环糊精水溶液提取黄花菜中总黄酮的最优工艺为:羟丙基-β-环糊精添加量26 mg/mL，液固比31∶1(mL/g)，超声功率490 W。此条件下提取液中的总黄酮含量为(9.26±0.07) mg/g，与预测值9.28 mg/g相近，说明优化的提取工艺稳定可靠，可操作性及重复性强。与水溶液提取相比，添加环糊精后总黄酮的提取率从0.791%提至0.926%，同时体外抗氧化试验(FRAP、ABTS、DPPH)也显示后者具有更优的抗氧化活性。这说明环糊精辅助提取总黄酮是一种有效、易操作、绿色环保的提取技术。

    Abstract:

    Total flavonoids were extracted from Hemerocallis citrina Baroni(H. citrina) in Qidong County of Hunan Province by ultrasonic and cyclodextrin aqueous solution. On the basis of single factor experiment， response surface design method was used to optimize the extraction process. The total yield of flavonoids and the antioxidant effect of the extracts with and without cyclodextrin were compared under optimal conditions. The results indicate that the optimal process for the extraction of total flavonoids from H. citrina with ultrasound-assisted cyclodextrin in aqueous solution is: the amount of cyclodextrin added was 26 mg/mL， the liquid-solid ratio was 31∶1 (mL/g) and the ultrasonic power was 490 W. The total flavonoid content of the extraction under these conditions was(9.26±0.07) mg/g， which was similar to the predicted value (9.28 mg/g)， showed that the optimized extraction process was stable， reliable， practicable and repeatable. Compared with extracted by water， the extraction rate of total flavonoids increased from 0.791% to 0.926% after cyclodextrin was added. Meanwhile， the in vitro antioxidant tests (FRAP， ABTS， DPPH) of the latter showed superior in vitro antioxidant activity. Therefore， the cyclodextrin-assisted extraction of total flavonoids is an effective extraction technology that is easy to operate and environmentally friendly.

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郝丹丹,付复华,苏东林,陈嘉序,申丹,彭小雨,潘丽娜,李威,汪家琦,肖智雄,李涛,李高阳.环糊精辅助提取黄花菜总黄酮工艺优化及其抗氧化活性研究[J].中国食品学报,2024,24(10):281-291

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  • 收稿日期:2023-10-25
  • 在线发布日期: 2024-12-16
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