| 引用本文: | 熊莹,樊俊甫,薛俊文,王雪瑜,王园园,赵占义.茶多酚超声辅助提取工艺优化及抗氧化活性研究[J].中国现代应用药学,2020,37(2):175-179. |
| XIONG Ying,FAN Junfu,XUE Junwen,WANG Xueyu,WANG Yuanyuan,ZHAO Zhanyi.Optimization of Ultrasonic-assisted Extraction Process of Tea Polyphenols and Its Anti-oxidant Activity[J].Chin J Mod Appl Pharm(中国现代应用药学),2020,37(2):175-179. |
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| 茶多酚超声辅助提取工艺优化及抗氧化活性研究 |
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熊莹1, 樊俊甫1, 薛俊文1, 王雪瑜1, 王园园1, 赵占义1,2
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1.哈尔滨医科大学药学院有机化学教研室, 哈尔滨 150000;2.哈尔滨医科大学公共卫生与预防医学博士后科研流动站, 公卫学院营养与食品卫生学教研室, 哈尔滨 150000
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| 摘要: |
| 目的 探讨茶多酚超声辅助提取的最佳工艺参数并研究抗氧化活性。方法 在单因素试验的基础上，采用响应曲面法对提取条件进行考察，并确定最佳提取条件。采用水杨酸法和连苯三酚自氧化法测定样品的抗氧化活性。结果 茶多酚在最佳提取条件下（液料比32 mL·g-1，提取温度67℃，提取时间55 min）所得提取率为26.18%，对羟基自由基和超氧阴离子的清除率分别达到63.37%和94.92%。结论 本研究建立的最佳提取工艺可有效获取茶多酚，结果同时显示茶多酚具有很强的抗氧化活性。为相关药物或功能性食品的开发奠定了基础。 |
| 关键词: 茶多酚 提取 抗氧化活性 响应曲面法 超声波 |
| DOI：10.13748/j.cnki.issn1007-7693.2020.02.010 |
| 分类号:R284.2 |
| 基金项目:黑龙江省普通本科高等学校青年创新人才培养计划（UNPYSCT-2018063） |
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| Optimization of Ultrasonic-assisted Extraction Process of Tea Polyphenols and Its Anti-oxidant Activity |
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XIONG Ying1, FAN Junfu1, XUE Junwen1, WANG Xueyu1, WANG Yuanyuan1, ZHAO Zhanyi1,2
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1.Harbin Medical University, Department of Organic Chemistry, College of Pharmacy, Harbin 150000, China;2.Harbin Medical University, Post-doctoral Research Flow Station of Health and Preventive Medicine, Department of Nutrition and Food Hygiene, Public Health College, Harbin 150000, China
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| Abstract: |
| OBJECTIVE To optimize the extraction process for tea polyphenols by ultrasonic-assisted and to further investigate its anti-oxidant activity. METHODS Based on the single factor experiments, response surface method was used to determine the optimal conditions. The scavenging ability of hydroxyl radical and superoxide anion was determined by salicylic acid method and phloroglucinol self-oxidation method respectively. RESULTS The extraction rate of tea polyphenols was 26.18% under the optimal extraction conditions(liquid ratio 32 mL·g-1, extraction temperature 67℃, extraction time 55 min), the scavenging rate of hydroxyl radical and superoxide anion were up to 63.37% and 94.92%. CONCLUSION The best extraction process established in this study can effectively obtain tea polyphenols and show that tea polyphenols has a strong antioxidant activity. These are the basis for the development of related drugs or functional foods. |
| Key words: tea polyphenols extraction anti-oxidant activity response surface methodology ultrasonic wave |
