CAJ | 학술논문

以贺州本地大肉姜为原料，研究大肉姜中多酚的微波提取工艺及抗氧化活性，通过单因素试验分析了微波时间、微波功率、乙醇浓度和料液比对大肉姜多酚提取率的影响，通过正交试验对提取工艺进行了优化，并考察了提取液对DPPH·自由基的清除作用。结果表明，最佳微波提取工艺为：微波功率250 W，微波时间3 min，乙醇浓度50%，液固比40∶1（mL/g），大肉姜多酚对DPPH·自由基具有明显的清除作用，IC50值为0.12 mg/mL。
이하주본지대육강위원료，연구대육강중다분적미파제취공예급항양화활성，통과단인소시험분석료미파시간、미파공솔、을순농도화료액비대대육강다분제취솔적영향，통과정교시험대제취공예진행료우화，병고찰료제취액대DPPH·자유기적청제작용。결과표명，최가미파제취공예위：미파공솔250 W，미파시간3 min，을순농도50%，액고비40∶1（mL/g），대육강다분대DPPH·자유기구유명현적청제작용，IC50치위0.12 mg/mL。
The microwave extraction technique and antioxidant activity of polyphenol of Hezhou Zingiber officinale Roscoe were studied.Influences of the microwave time,microwave power,ethanol concentration and solid ratio on the extraction of Zingiber officinale Roscoe were studied through single factor experiments.The extraction technique were optimized through the orthogonal experiment and the effect of extract on removing DPPH· were also studied.The results showed that the optimum extraction conditions were as follows:microwave power 250 W,microwave time 3 min,50%ethanol and ratio of solid to liquid 40∶1. The extract have obvious activity to remove DPPH·,the value of IC50 was 0.12 mg/mL.