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优化羊栖菜多酚的提取工艺,并对其多酚粗提物进行抗氧化能力研究。在单因素基础上,采用二次回归正交旋转组合法对羊栖菜中多酚提取进行优化,建立乙醇体积分数、浸提时间、液固比和超声时间4个因素与总多酚得率之间的回归模型。结果显示,羊栖菜总多酚提取最佳工艺为:提取温度为70℃,超声波功率为180 W,乙醇体积分数44%,浸提时间2 h,液固比29︰1(mL/g),超声时间45 min,羊栖菜多酚提取得率最高达0.395%±0.09%。通过自由基(DPPH·)及油脂过氧化值(POV)的测定对羊栖菜多酚进行体外抗氧化性研究,得出了羊栖菜多酚有一定的还原和清除自由基能力,但不如维生素C;羊栖菜多酚具有一定的抗油脂氧化作用。总之,在最佳条件下羊栖菜多酚具有较高的提取得率,显示了较好的抗氧化活性。
Optimize the extraction process of polyphenols from Sargassum fusiforme, and study the antioxidant activity of its polyphenol crude extracts. On the basis of single factor, quadratic regression orthogonal rotation combination method was used to optimize the extraction of polyphenols from Sargassum fusiforme. Four factors of ethanol volume fraction, extraction time, liquid-solid ratio and ultrasonic time and total polyphenols yield The regression model between. The results showed that the optimal extraction conditions of total polyphenols were as follows: extraction temperature 70 ℃, ultrasonic power 180 W, ethanol volume 44%, extraction time 2 h, liquid / solid ratio 29: 1 (mL / g) , The ultrasonic time was 45 min, the extraction yield of polyphemus of Sargassum fusiforme reached as high as 0.395% ± 0.09%. The antioxidant activity of polyphenol from Sargassum fusiforme was studied in vitro by the determination of free radical (DPPH ·) and lipid peroxidation (POV). It was concluded that the polyphenol of Sargassum fusiforme had some ability to reduce and scavenge free radicals, Vitamin C; Sargassum polyphenols have some anti-oxidation of oil. In conclusion, under the optimum conditions, the polysaccharides of Sargassum fusiforme had higher extraction yield and showed better antioxidative activity.