绿豆皮黄酮的超声波辅助水提工艺优化及抗氧化活性-食品科学.pdfVIP

12 2015, Vol.36, No.16 食品科学 ※工艺技术 绿豆皮黄酮的超声波辅助水提工艺优化及 抗氧化活性 朱文学，焦昆鹏，罗 磊，白喜婷，马丽苹，翟浩宇，李玉慧 （河南科技大学食品与生物工程学院，河南洛阳 471023 ） 摘  要：对绿豆皮黄酮的超声波辅助水提工艺及其体外抗氧化活性进行研究。在单因素试验的基础上，以超声提取 时间、超声功率、超声温度和液料比为自变量，以绿豆皮黄酮提取量为响应值，采用四因素五水平的中心组合试验 设计进行响应面回归分析。通过分析各因素的显著性和交互作用，优化得到绿豆皮黄酮的超声波辅助水提最佳工艺 条件为：超声功率419 W （实际采用400 W ）、超声温度70 ℃、超声时间75 min 、液料比45 ∶1 （mL/g ），在此条件 下绿豆皮总黄酮提取量可达（10.18±0.03 ） mg/g 。在对绿豆皮水提黄酮的体外抗氧化活性研究中，发现经HPD100 大孔吸附树脂初步纯化的绿豆皮水提黄酮对1,1-二苯基-2-三硝基苯肼自由基的清除能力和VC相当，而其对羟自由 基清除能力低于VC ，绿豆皮水提黄酮对2 种自由基清除的IC50分别为6.57 μg/mL和54.21 μg/mL ，VC 的IC50值分别为 6.12 μg/mL和16.58 μg/mL 。 关键词：绿豆皮；超声辅助提取；黄酮；抗氧化 Optimization of Ultrasonic-Assisted Extraction and Antioxidative Activities of Total Flavonoids from Mung Bean (Phaseolus radiatus) Hull ZHU Wenxue, JIAO Kunpeng, LUO Lei, BAI Xiting, MA Liping, ZHAI Haoyu, LI Yuhui (College of Food and Bioengineering, Hennan University of Science and Technology, Luoyang 471023, China) Abstract: The ultrasonic-assisted extraction of total flavonoids from mung bean (Phaseolus radiates) hull using deionized water as the extraction solvent was optimized by response surface analysis, and the antioxidant capacity of total flavonoids purified with macroporous adsorption resin was studied. On the basis of single factor experiments, a central composite design involving four crucial variables including ultrasonic extraction time, ultrasonic power, temperature and liquid-to-solid ratio was developed to evaluate the significance of the four variables and their interactive effects on the extraction yield of total flavonoids. Results showed that the optimal extraction parameters were as follows: ultrasound power, 4