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投稿时间：2018-11-17
投稿时间：2018-11-17
中文摘要: 为考察辣木提取物的可利用性，以黄酮得率和风味特性作为评价指标，对醇提法制备辣木提取物的参数进行优化，并研究辣木提取物的抗氧化能力和在饮料中的应用性能。结果表明，辣木提取物最佳提取工艺条件为提取温度40 ℃，液料比6∶1（mL/g），30%的食用酒精作为提取溶剂提取2 次，每次提取2 h，在此条件下制备辣木提取物，其黄酮得率为（5.79±0.03）%，显著高于试验各组，且制备的辣木提取物具柔和的清香和叶香，鲜爽，有回甘，微苦、涩。利用DPPH 试验对辣木提取物的抗氧化活性进行初步研究，1 mg/mL 的辣木提取物对自由基的清除率为76.44%，EC50=0.46 mg/mL，DPPH 自由基清除力较强，具有一定的抗氧化能力。0.5%的辣木提取物添加到茶饮料基础液中，可制备出澄清透明、具嫩叶清香、稳定性较好的饮料产品。
Abstract:In order to explore the availability of extract from leaves of Moringa oleifera，the extraction parameters of Moringa oleifera extract were optimized based on the flavonoids yield and flavor characteristics of the extracts.The optimal extraction conditions were as follows：extraction temperature was 40 ℃，liquid-solid ration was 6∶1（mL/g），enthanol concentraton was 30%，extraction 2 times and 2 h for each time.Under the optimal conditions，the actual yield of flavonoids was （5.79±0.03）%，which was significant higher than any other assays，and the extract was of mild fragrance and leaf odor，with fresh，sweet after taste and slight bitter，astringent flavor.The scavenging percentage and EC50 of DPPH radical scavenging assays were 76.44%，0.46 mg/mL，respectively.The results indicated that the extract had a good ability of scavenging the free radicals in vitro.The botanical beverage，which was of transparency，good fragrance flavor and good stability，was well prepared by adding 0.5%Moringa oleifera extract to the tea beverage base.
keywords: Moringa oleifera extract optimization extraction antioxidant activity DPPH assay botanical beverage
文章编号：201918025 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| GUO Xiang-yang | State Key Laboratory of Tea Plant Biology and Utilization，Hefei 230036，Anhui，China |
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