响应面分析法优化花生壳黄酮类化合物提取工艺及其抗氧化活性研究

目的]探讨采用超声-微波辅助技术提取花生壳黄酮类化合物的最佳工艺条件及其抗氧化活性。方法]以乙醇作为提取溶剂,用超声-微波辅助法提取花生壳黄酮类化合物,考察乙醇体积分数、提取时间和料液比对花生壳黄酮类化合物提取率的影响,通过响应面分析法优化超声-微波辅助提取花生壳黄酮类化合物的工艺参数,并研究花生壳黄酮类化合物对猪油的抗氧化性。结果]采用超声-微波辅助技术提取花生壳黄酮类化合物的最佳工艺条件为：乙醇体积分数60%,提取时间120 s,料液比1∶20,在最优工艺参数条件下花生壳黄酮得率为6.11%;花生壳黄酮类化合物对猪油的自氧化有明显的抑制作用,且随着加入量的增多,抗氧化能力增强。结论]超声-微波辅助提取法是一种较好的花生壳黄酮类化合物提取方法,花生壳黄酮类化合物对猪油有较强的抗氧化能力。

Optimization of Extraction Technology of Flavonoid Compounds from Peanut Shell by Response Surface Methodology and Their Antioxidation Activity Study

Objective]The study aimed to discuss the optimum technology condition for the ultrasonic microwave assisted extraction of flavonoid compounds from peanut shell and anti-oxidation activity.Method]The flavonoid compounds in peanut shell were extracted by ultrasonic microwave assisted extraction using ethanol.The effects of ethanol volume fraction,extraction time and material-liquid ratio on the yield of flavonoid compounds from peanut shell were investigated.Ultrasonic microwave assisted extraction technology of flavonoid compounds from peanut shell by response surface methodology were optimized.Antioxidant activity of flavonoid compounds on lard was investigated.Result]The optimum technology condition for ultrasonic microwave assisted extraction of flavonoid compounds from peanut shell was determined as follows:ethanol volume fraction was 70%,extraction time was 120 s,the ratio of solid to solvent was 1∶ 20.Under the optimum technology,the extraction rate of flavonoid compounds from peanut shell was 6.11%.Flavonoid compounds from peanut shell had obvious anti-oxidation property to lard,and the anti-oxidation property was strengthened along with the increase of flavonoid compounds.Conclusion]Ultrasonic microwave assisted extraction was a better method for extracting flavonoid compounds from peanut shell.Flavonoid compounds from peanut shell had stronger anti-oxidation property to lard.