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投稿时间：2019-11-30
投稿时间：2019-11-30
中文摘要: 对莱阳茌梨渣中的黄酮进行提取工艺优化并研究黄酮的抗氧化性能。以梨果榨汁后的渣为原料，乙醇为浸提剂，采用超声波辅助法对梨渣中黄酮类化合物提取工艺进行研究，考察超声温度、超声时间、液料比、乙醇浓度4个因素对总黄酮提取量的影响，并在单因素基础上采用响应面法对提取工艺进行优化。结果表明，当超声温度48℃，液料比为47∶1（mL/g），超声时间为43 min，乙醇浓度为56%时黄总酮提取量最高为5.25 mg/g。以对Fe3+的还原能力和对1，1-二苯基-2-三硝基苯肼自由基清除能力为指标研究梨渣黄酮的抗氧化活性，结果表明梨渣黄酮有较高的抗氧化能力。
Abstract:The extraction process of flavonoids from Laiyang pear residue was optimized and the antioxidant properties of flavonoids were studied.The extraction process of flavonoids from pear pomace was studied by ultrasonic assisted method with the residue of pear juice as the raw material and ethanol as the extractant.The effects of extraction temperature，extraction time，liquid-to-material ratio and ethanol concentration on the extraction of flavonoids were investigated，and the extraction process was optimized by response surface methodology based on the single factor.The results showed that the highest extraction amount of flavonoids was 5.25 mg/g when the ultrasonic temperature was 48℃，the ratio of liquid to material was 47∶1（mL/g），the ultrasonic time was 43 min，and the concentration of ethanol was 56%.The antioxidant activity of flavonoids from pear pomace was studied by the reduction ability of Fe3+and the scavenging ability of 1，1-diphenyl-2-trinitrophenylhydrazine.The results showed that flavonoids from pear dregs had higher antioxidant capacity.
文章编号：202022020 中图分类号： 文献标志码：
基金项目:2019年山东省大学生创新训练项目（S201913997001）
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