菊苣中菊苣酸的提取及抗氧化活性研究
目的 以菊苣茎为试验材料, 探讨菊苣酸提取的最佳工艺条件, 并考察菊苣酸的抗氧化活性。方法 采用超声波辅助提取法, 在单因素试验基础上, 进行L9(34)正交试验, 并通过DPPH、?OH自由基清除率和铁还原力测定菊苣酸的抗氧化活性。结果 最佳提取工艺参数为: 以50%的乙醇溶液为提取溶剂, 提取温度60 ℃、时间50 min、料液比1:21、超声功率180 W, 在此条件下菊苣酸得率为1.51 mg/g。提取温度、料液比、超声功率对菊苣酸得率均有显著影响(P<0.05)。菊苣酸具有较强的抗氧化活性, 其浓度与DPPH、?OH自由基的清除率和铁还原力呈量效关系, IC50值分别为: 6.07 mg/L、15.24 mg/L和9.90 mg/L。结论 提取条件会影响菊苣酸得率, 菊苣酸的抗氧化研究结果可为菊苣酸的深加工提供理论基础。
Objective To investigate the extraction technology and antioxidant activity of cichoric acid from the stems of Cichorium lntybus L. Methods Single factor experiments and the orthogonal experiment design methods L9 (34) were applied to analyze the influencing factors through the ultrasonic-assisted extraction. Antioxidant activities of cichoric acid were detected by DPPH, ?OH radical scavenging, and FRAP (ferric re-ducing antioxidant power). Results The best process parameters of ultrasonic-assisted extraction of chicoric acid were as follows: 50% ethanol, 60 ℃, 50 min, solid-liquid ratio 1:21, 180 W of ultrasonic power, the optimum yield of chicoric acid was 1.51 mg/g under this condition. There was a concentration-response relationship between concentration and antioxidant activity. IC50 values against DPPH, ?OH free radical and ferric reducing antioxidant power were 6.07, 15.24 and 9.90 mg/L, respectively. Conclusion The yield of cichoric acid was affected by the extraction conditions, the result of antioxidant activity would provide a theoretical basis for further industrial processing.
标题：菊苣中菊苣酸的提取及抗氧化活性研究
英文标题：Study on extraction and antioxidant activity of cichoric acid from Cichorium lntybus L.
作者：
孟创鸽 西北农林科技大学食品科学与工程学院
傅虹飞 西北农林科技大学食品科学与工程学院
陈香维 西北农林科技大学食品科学与工程学院
王云阳 西北农林科技大学食品科学与工程学院
张永迪 西北农林科技大学食品科学与工程学院
中文关键词:菊苣,菊苣酸,超声波提取,抗氧化活性,
英文关键词:Cichorium lntybus L.,chicoric acid,ultrasonic extraction,antioxidant activity,
发表日期：2015-07-15
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