乙醇提取莲子抗氧化物质的最佳条件研究-食品科学.PDF

34 2009, Vol. 30, No. 18 食品科学 ※工艺技术 王西西，郑铁松* ，李起弘 (南京师范大学金陵女子学院食品科学与营养系，江苏南京 210097) 用清除1,1- 二苯基-2- 苦基苯肼(DPPH) 自由基能力表示莲子乙醇提取物的抗氧化能力，在单因素试验基础 上，选择提取时间、乙醇体积分数、提取温度为自变量，DPPH 自由基清除率为响应值，利用Box-Benhnken 中 心组合试验和响应面分析法，研究各自变量及其交互作用对DPPH 自由基清除率的影响，模拟得到二次多项式回归 方程的预测模型，并确定最佳提取条件为： 提取时间6.0h ，乙醇体积分数100%，提取温度78 ℃，在此条件下， DPPH 的清除率为76.17% 。 莲子；抗氧化；DPPH 自由基；响应面分析法 Optimization of Ethanol Extraction Conditions of Antioxidant Compounds from Lotus Seeds Using Response Surface Methodology WANG Xi-xi ，ZHENG Tie-song* ，LI Qi-hong (Department of Food Science and Nutrition, Ginling College, Nanjing Normal University, Nanjing 210097, China) Abstract ：Compounds having DPPH radical scavenging activity were extracted from lotus seeds using ethanol. On the basis of single-factor experiments, the effects of extraction time, ethanol concentration and temperature and interactions among them on DPPH radical scavenging activity of ethanol extract from lotus seeds using a three-factor, three-level Box-Behnken experimental design combining with response surface modeling (RSM) and a quadratic polynomial regression model describing the relationship of DPPH radical scavenging activity with the three variables was established. The optimum extraction conditions were determined as follows: ethanol concentration 100% and temperature 78 ℃ for an extraction duration of 6.0 h. Under the optimized conditions, the actual value of DPPH free radical scavenging activity was 76.17%, close to the predicted. Key words ：lotus-seeds ；antioxidation ；DPPH free radicals ；response surface methodology 中图分类号： R151.3 文献标识码：A 文章编号：1002-6630(2009)18-0034-05 莲子(Nelumbo nucifera)是我国特有的种质资源，古