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微波辅助提取橄榄苦苷及其抗氧化性能研究
引用本文:王晓杰,黄立新,张彩虹,谢普军,邓叶俊.微波辅助提取橄榄苦苷及其抗氧化性能研究[J].食品工业科技,2018,39(7):140-145.
作者姓名:王晓杰  黄立新  张彩虹  谢普军  邓叶俊
作者单位:1. 中国林业科学研究院 林产化学工业研究所;生物质化学利用国家工程实验室;国家林业局林产化学工程重点开放性实验室;江苏省生物质能源与材料重点实验室, 江苏南京 210042;2. 中国林业科学研究院 林业新技术研究所, 北京 100091
基金项目:中国林业科学研究院重点项目(CAFYBB2017ZD004)。国家重点研发计划(2016YFD0600800)
摘    要:以油橄榄叶为原料,研究微波辅助提取橄榄苦苷的最佳工艺。通过单因素实验考察了溶剂种类,提取时间、提取温度、提取功率、乙醇浓度和料液比对橄榄苦苷得率的影响。在单因素实验的基础上,选取提取时间、提取温度和料液比进行L9(33)正交实验,结果表明,最优提取条件为:乙醇浓度75%,料液比1:50 g/mL,提取温度40℃,提取时间3 min,提取功率600 W。在该条件下橄榄苦苷得率为(8.06%±0.06%),总多酚、总黄酮含量为(7.85%±0.01%)和(2.20%±0.11%),而热浸提橄榄苦苷的得率为(6.61%±0.16%),总多酚、总黄酮含量为(6.99%±0.13%)和(1.25%±0.11%)。同时探讨了不同干燥方式对DPPH自由基清除能力的影响,发现鼓风干燥(30℃)的效果高于真空干燥和真空冷冻干燥,其IC50值分别为0.65、0.71和0.69 mg/mL。微波辅助提取橄榄苦苷等活性物质的含量高于热浸提,鼓风干燥(30℃)优于其他干燥方式,本文为油橄榄叶活性物质的提取和保存提供借鉴。

关 键 词:油橄榄叶    微波辅助提取    橄榄苦苷    抗氧化性    总黄酮    总多酚
收稿时间:2017-07-24

Microwave-assisted extraction of oleuropein from olive leaves and its antioxidant properties
WANG Xiao-jie,HUANG Li-xin,ZHANG Cai-hong,XIE Pu-jun,DENG Ye-jun.Microwave-assisted extraction of oleuropein from olive leaves and its antioxidant properties[J].Science and Technology of Food Industry,2018,39(7):140-145.
Authors:WANG Xiao-jie  HUANG Li-xin  ZHANG Cai-hong  XIE Pu-jun  DENG Ye-jun
Affiliation:1. Institute of Chemical Industry of Forest Products, CAF;National Engineering Lab for Biomass Chemical Utilization;Key and Open lab of Forest Chemical Engineering, SFA;Key Lab. of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China;2. Research Institute of Forestry New Technology, CAF, Beijing 100091, China
Abstract:The operation conditions of microwave-assisted extraction of oleuropein from olive leaves were studied.According to single factor experiment design,the effects of solvent,extraction time,temperature,solid-liquid ratio,ethanol concentration and extraction times on extraction yield of oleuropein were investigated.Based on the results of single factor experiment,three more significant factors, extraction temperature, extraction time and solid-liquid ratio, were selected in L9(33) orthogonal experiment.The optimal extraction parameters were determined as follows:ethanol concentration 75%, solid-liquid ratio 1:50 g/mL,extraction temperature 40℃,extraction time 3 min,microwave power 600 W.Under this operational condition,the oleuropein yield was(8.06%±0.06%),the total polyphenols content was(7.85%±0.01%) and the total flavonoids content was(2.20%±0.11%), however, the oleuropein yield was(6.61%±0.16%), the total polyphenols content was(6.99%±0.13%) and the total flavonoids content was(1.25%±0.11%) by thermal circumfluence extraction.The effects of the drying methods on DPPH free radical scavenging ability were discussed.It was observed that the olive leaf extract obtained by oven drying(30℃,IC50=0.65 mg/mL) was found to have more scavenge DPPH capacity than that obtained by freeze vacuum drying (IC50=0.69 mg/mL) and vacuum drying(IC50=0.71 mg/mL).Microwave-assisted extraction of oleuropein and other active components is better than thermal circumfluence extraction.In three drying methods,oven drying(30℃) is better than other drying methods.A method is provided for extraction and preservation of olearopein in this article.
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