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五味子果肉总酚的提取工艺优化及抗氧化活性研究
发表时间：2015-09-15 浏览量：1798 下载量：700
| 全部作者： | 张悦怡，赵岩，蔡恩博，刘双利，杨鹤，张连学 |
| 作者单位： | 吉林农业大学中药材学院 |
| 摘 要： | 目的：以五味子果肉为原料，超声波法提取五味子果肉总酚。方法：采用中心组合设计方法，研究乙醇浓度（x1）、超声提取时间（x2）和液固比（x3）及其交互作用对五味子果肉总酚提取率的影响。结果：超声波辅助提取五味子果肉总酚的最佳工艺条件为乙醇浓度44%，超声提取时间15 min，液固比215 mL/g，在此条件下得到五味子果肉总酚提取率为1.12%（n＝3），与预测值1.19%相近。五味子果肉总酚提取物对DPPH自由基的抑制率表明其具有很强的抗氧化性。高效液相色谱（high performance liquid chromatography，HPLC）法分析总酚类提取物，发现分类物质包括没食子酸、儿茶素、绿原酸、表儿茶素、芦丁和阿魏酸。结论：超声提取法可以避免总酚在较高温度下分解，且优化后提取率较高，可用于五味子果肉总酚的提取。 |
| 关 键 词： | 药物化学；总酚含量；超声提取；中心组合设计；响应面分析；抗氧化活性 |
| Title： | Optimization of ultrasonic extraction of phenol compounds using response surface methodology and antioxidant activity from Schisandra chinesnsis fruits |
| Author： | ZHANG Yueyi, ZHAO Yan, CAI Enbo, LIU Shuangli, YANG He, ZHANG Lianxue |
| Organization： | College of Chinese Medicinal Materials, Jilin Agricultural University |
| Abstract： | Objective: The phenolic compounds from Schisandra chinesnsis fruits was extracted using ultrasonic-assisted extraction methodology. Methods: Central composite design method was employed to optimize three extraction variables, including ethanol concentration (x1), extraction time (x2), and liquid-solid ratio (x3), for the achievement of high extraction yield of the phenolic compounds. Results: The results show that the optimized conditions are x1 of 44%, x2 of 15 min, and x3 of 215 mL/g. Under these conditions, the experimental yield is 1.12% (n = 3), which is well matched with the predicted yield of 1.19%. The evaluation of antioxidant activity by DPPH assay indicates that the phenolic compounds from S. chinesnsis fruits possess significant antioxidant activity. High performance liquid chromatography (HPLC) analysis reveals that pyrogallol, chlorogenic acid, epicatechin, rutin and ferulic acid are the major composition in the extracts. Conclusion: Ultrasonic-assisted extraction was proved to be a kind of efficient and rapid method for extraction of S. chinesnsis fruits. |
| Key words： | medicinal chemistry; total phenolic; ultrasonic extraction; central composite design; response surface analysis; antioxidant activity |
| 发表期数： | 2015年9月第17期 |
| 引用格式： | 张悦怡，赵岩，蔡恩博，等. 五味子果肉总酚的提取工艺优化及抗氧化活性研究[J]. 中国科技论文在线精品论文，2015，8（17）：1851-1860. |
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