摘要 为得到超声辅助提取芥菜总黄酮的最佳工艺,并评价其脂质抗氧化活性,在超声时间、液料比、乙醇浓度和超声温度4个单因素试验的基础上,对影响芥菜总黄酮提取率的工艺因素进行Box-Behnken设计并进行响应面优化,通过芥菜总黄酮对大豆油和猪油的作用来评价其脂质抗氧化活性。结果表明最佳的工艺条件为:超声时间25 min,液料比30∶1(mL/g),乙醇浓度76%和超声温度71℃,总黄酮提取率为26.82 mg/g,与理论最佳工艺的预测值(26.94 mg/g)相比,其相对误差为0.45%,说明该二次多项式回归模型准确率高、可靠性强,可用于芥菜总黄酮超声辅助提取工艺的优化与预测。芥菜总黄酮对大豆油和猪油均有抗氧化能力,并呈量效关系,说明芥菜总黄酮有一定的抗脂质氧化能力,可添加到油脂产品中以提高产品的货架期。 The aims of the present study were to determine the optimal method for ultrasound-assisted total flavonoid extraction from Brassica juncea,and to evaluate lipid antioxidant activity of the extract. Four singlefactor experiments were performed,evaluating impact of ultrasonic time,liquid-to-material ratio,ethanol concentration,and ultrasonic temperature on total flavonoid extraction yield. Using a Box-Behnken design for response surface methodology,the optimal combination of factors was predicted. Total flavonoid lipid antioxidant activity was assessed in soybean oil and lard. Optimal extraction process conditions were predicted to be as follows:ultrasonic time of 25 min,liquid-to-material ratio of 30∶1(mL/g),ethanol concentration of 76%,and ultrasonic temperature of 71 ℃. Empirical total flavonoid extraction yield was 26.82 mg/g(relative error:0.45%),while predicted extraction yield of the theoretical optimal process was 26.94 mg/g. Findings demonstrate that the quadratic polynomial regression model accurately and reliably predicts optimal conditions for ultrasound-assisted total flavonoid extraction from B. juncea. Total extracted B. juncea flavonoids exhibited dose-dependent antioxidant activity in both soybean oil and lard,indicated the potential utility of this extract as an oil product additive able to prolong shelf-life.
出处 《食品研究与开发》 CAS 北大核心 2021年第8期93-100,共8页 Food Research and Development
基金 福建农林大学金山学院饮食文化传承研究中心开放基金项目(C2019004) 福建省科技计划项目(2018N2002) 福建省中青年教师教育科研项目(JAT191412) 漳州市自然科学基金(ZZ2020J43)。
关键词 芥菜 总黄酮 超声辅助 提取 脂质抗氧化 Brassica juncea total flavonoids ultrasonic-assisted extraction lipid antioxidant
