發(fā)布時(shí)間：2019-03-12 18:18

【摘要】：試驗(yàn)以枸杞鮮花為試材,采用微波法提取其中多酚并進(jìn)行體外抗氧化作用的研究以溶劑乙醇濃度、提取時(shí)間、微波功率作為枸杞鮮花多酚提取試驗(yàn)的主要影響因素,依據(jù)回歸分析法確定出多酚提取得率以作為響應(yīng)值的單因素響應(yīng)面和等高線,分析因素的顯著性和交互作用進(jìn)而優(yōu)化提取工藝,并將提取得到的枸杞鮮花多酚進(jìn)行體外化學(xué)抗氧化性試驗(yàn)。結(jié)果表明,枸杞鮮花多酚的最佳提取工藝:乙醇濃度78.6%,提取時(shí)間149 s,微波功率63.2 W,多酚得率為0.057 4%;枸杞鮮花多酚還原力FRAP值為497.9/μl;對(duì)DPPH的IC50值為1.4701mg/l;對(duì)ABTS~+的IC_(50)值為0.178 6 mg/l;對(duì)NO_2~-的IC_(50)值為0.413 3 mg/l。
[Abstract]:In the experiment, Lycium barbarum flower was used as the test material, the polyphenol was extracted by microwave method and the antioxidant effect in vitro was studied. The concentration of solvent ethanol, the extraction time and the microwave power were the main influencing factors of the extraction test of Lycium barbarum flower polyphenol. According to regression analysis, the extraction rate of polyphenols was determined as single factor response surface and contour as response value, and the significance and interaction of factors were analyzed to optimize the extraction process. And the extracted polyphenols from Lycium barbarum flower were tested for chemical antioxidation in vitro. The results showed that the optimum extraction technology of polyphenol from Lycium barbarum flower was as follows: ethanol concentration 78.6%, extraction time 149s, microwave power 63.2W, polyphenol yield 0.057, reducing power of Lycium barbarum flower polyphenol 497.9 / 渭 l, polyphenol reducing power of Lycium barbarum flower was 497.9 / 渭 l. IC 50 for DPPH is 1.4701 mg / ml, IC_ (50) for ABTS~ is 0.178 6 mg/l; for NO_2~-, IC_ (50) for NO_2~- is 0.413 3 mg/l.
【作者單位】： 北方民族大學(xué)生物科學(xué)與工程學(xué)院;
【基金】：寧夏自然科學(xué)基金項(xiàng)目[NZ14102]
【分類號(hào)】：S816

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