燕麦麸皮皂苷超声辅助提取工艺优化及其抗氧化活性研究.pdf

7 3 Vol. 7 No. 3 2016 3 Journal of Food Safety and Quality Mar. , 2016 王 祺, 张生万, 白宝清* (, 030006) 摘 要: 目的 方法 , , , DPPHABTS 结果 : 90%284 W, 11 min70 ℃ 180 min, (3.17±0.1) g/100 gDPPHABTS 1.0~5.0 mg/mL , : 25.94%85.07%61.72%22.60% 结论 , , 关键词: ; ; ; ; Optimization of ultrasound-assisted extraction of saponins from oat bran and their antioxidant capacity * WANG Qi, ZHANG Sheng-Wan, BAI Bao-Qing (College of Life Sciences, Shanxi University, Taiyuan 030006, China) ABSTRACT: Objective To optimize the ultrasonic-assisted extraction technology of oat bran saponins, and study their in vitro antioxidant capacity. Methods On the basis of single factor experiment, response surface methodology was used to analyze the effects of ethanol concentration, ultrasonic power, ultrasonic time, extraction temperature, and extraction time on saponins extraction yield, thus obtaining the best extraction conditions. The antioxidant activity of extracts was evaluated by the DPPH, hydroxyl free radical, ABTS and super-oxide anion free radical oxidation resistance. Results The optimal extraction conditions were as follows: