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投稿时间：2021-04-27
投稿时间：2021-04-27
中文摘要: 以肉豆蔻为原料，采用超声辅助提取其黄酮类物质，利用单因素试验和响应面法优化其提取工艺。利用Fenton反应法、邻苯三酚自氧化法和1，1-二苯基-2-三硝基苯肼比色法分别评价肉豆蔻总黄酮对羟基自由基（·OH）、超氧阴离子自由基（O2-·）和DPPH自由基的清除能力。结果表明，肉豆蔻总黄酮的最佳提取工艺参数为乙醇浓度74%，超声温度81℃，超声时间49 min，料液比1∶36（g/mL），在该条件下肉豆蔻总黄酮的得率可达2.503%。抗氧化试验表明，0.5 mg/mL的肉豆蔻总黄酮对·OH、O2-·和DPPH自由基的清除率分别为85.78%、88.31%、92.31%。肉豆蔻总黄酮具有较好的抗氧化能力。
Abstract:Using nutmeg as raw material，total flavonoids were extracted from nutmeg by ultrasound assistance.The extraction technology was optimized using the single factor test and response surface method.Fenton reaction，pyrogallol autooxidation，and 1，1-diphenyl-2-picrylhydrazyl（DPPH）colorimetric methods were used to evaluate the scavenging ability of total flavonoids from nutmeg to hydroxyl free radical（·OH），superoxide anion free radical（O2-·）and DPPH free radical，respectively.The optimum extraction parameters of total flavonoids from nutmeg were an ethanol concentration of 74%，ultrasonic temperature of 81℃，ultrasonic time of 49 min，and solid-liquid ratio of 1∶36 （g/mL）.The optimized extraction yield of total flavonoids from nutmeg was 2.503%.Antioxidant experiments showed that the scavenging rates of 0.5 mg/mL total flavonoids from nutmeg on·OH，O2-·and DPPH radicals were 85.78%，88.31% and 92.31%，respectively.In summary，total flavonoids from nutmeg had good antioxidant activity.
keywords: nutmeg total flavonoids ultrasonic-assisted extraction response surface optimization antioxidant activity
文章编号：202119018 中图分类号： 文献标志码：
基金项目:江苏省高等学校自然科学研究面上项目（20KJB310029）
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