食品与发酵工业 >

2020 , Vol. 46 >Issue 4: 187 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022291

生产与科研应用

微波提取桔梗根多酚工艺优化及抗氧化特性研究

  • 许瑞如 ,
  • 张秀玲 ,
  • 李晨 ,
  • 赵恒田 ,
  • 肖曼玉
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  • 1(东北农业大学 食品学院,黑龙江 哈尔滨,150030);
    2(中国科学院东北地理与农业生态研究所,黑龙江 哈尔滨,150080)
硕士研究生(张秀玲教授和赵恒田研究员为共同通讯作者,E-mail:1457945201@qq.com; zhaohengtian@163.com)

收稿日期: 2019-09-17

  网络出版日期: 2020-04-07

基金资助

东北农业大学双一流学科团队“森林果蔬的贮运与加工”;中国科学院科技服务网络计划(STS)项目-典型林区林下经济资源生态培育与产业化利用(KFJ-SW-STS-147)

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Optimization of microwave-assisted extraction polyphenols from Platycodon grandiflorum roots and study of its antioxidant properties

  • XU Ruiru ,
  • ZHANG Xiuling ,
  • LI Chen ,
  • ZHAO Hengtian ,
  • XIAO Manyu
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  • 1(College of Food Science, Northeast Agricultural University, Harbin 150030, China);
    2(Northeast Institute of Geography and Agroecology Chinese Academy of Sciences, Harbin 150080, China)

Received date: 2019-09-17

  Online published: 2020-04-07

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摘要

以桔梗根为原料,确定微波提取桔梗根多酚提取最佳工艺条件,并与传统水提法进行比较。通过对桔梗根提取物多酚含量和抗氧化能力的比较,并结合色差和扫描电镜的结果分析,得知在其他条件相同的情况下,微波提取的样品更具优势。用红外光谱法对2种工艺提取物进行了表征鉴定。响应面分析法得到桔梗根多酚最佳的提取工艺为:微波功率210 W、料液比1∶30 (g∶mL)、微波时间60 s、乙醇体积分数50%、提取次数为2次。在此条件下,桔梗根多酚提取率达6.49 mg/g。此外,以VC为对照对2种工艺提取桔梗根多酚进行抗氧化活性测定,结果表明,微波处理后的桔梗根多酚对O-2·、·OH、DPPH·和ABTS+·清除能力更强,其IC50值分别为329.918、0.076、10.129、0.164 μg/mL,且有较强的还原力,表明桔梗根多酚有较强的抗氧化活性,可作为天然抗氧化剂的开发来源。

关键词： 桔梗; 微波提取; 多酚; 自由基清除; 抗氧化

本文引用格式

许瑞如 , 张秀玲 , 李晨 , 赵恒田 , 肖曼玉 . 微波提取桔梗根多酚工艺优化及抗氧化特性研究[J]. 食品与发酵工业, 2020 , 46(4) : 187 -196 . DOI: 10.13995/j.cnki.11-1802/ts.022291

Abstract

The optimal process conditions for microwave extraction of polyphenols were determined by using Platycodon grandiflorum roots as raw materials, and compared with the traditional water extraction method. Comparison of polyphenol content and antioxidant capacity of extracts from Platycodon grandiflorum, combined with the results of color difference and scanning electron microscopy, it is concluded that the microwave-extracted samples were more advantageous under the same conditions. The two extracts were characterized by infrared spectroscopy. The optimal for microwave extraction of polyphenols from Platycodon grandiflorum roots were as follows: microwave power 210 W, ratio of material to liquid 1∶30(g∶mL), microwave time 60 s, ethanol concentration 50% and extract two times. Under these conditions, the extraction rate of polyphenols in the Platycodon grandiflorum roots reached 6.49 mg/g. In addition, VC was used as a control to determine the antioxidant activity of the polyphenols from Platycodon grandiflorum roots. The results showed that the microwave extraction of polyphenols from Platycodon grandiflorum roots was more effective than traditional water in removing O-2·, ·OH, DPPH· and ABTS+· free radicals. IC50 values of polyphenols from Platycodon grandiflorum roots were 5.303, 0.001, 0.136, 0.002 μg/mL, respectively. It indicated that polyphenols from Platycodon grandiflorum roots had strong antioxidant activity and could be used as a source of natural antioxidants.

Key words： Platycodon grandiflorum; microwave extraction; polyphenol; radical scavenging; antioxidant activity

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