CAJ | 학술논문

采用超声波提取牡丹籽壳多酚,以多酚含量为指标,通过单因素实验分别考察乙醇体积分数、液料比、提取时间和提取温度的影响,并采用响应面法获得最优的超声波提取牡丹籽壳多酚的工艺条件。以抗氧化剂( VC和BHT)为参照,采用DPPH和FRAP法评估牡丹籽壳多酚的抗氧化性。结果表明,超声波提取牡丹籽壳多酚最优工艺条件为：超声波功率100 W,乙醇体积分数70%,液料比25∶1,提取时间80 min,提取温度60℃；在最优条件下,多酚含量为5.75%。牡丹籽壳多酚清除DPPH自由基的IC50为71.0μg /mL,FRAP值为18.33 mmol/L,具有一定的抗氧化作用。
채용초성파제취모단자각다분,이다분함량위지표,통과단인소실험분별고찰을순체적분수、액료비、제취시간화제취온도적영향,병채용향응면법획득최우적초성파제취모단자각다분적공예조건。이항양화제( VC화BHT)위삼조,채용DPPH화FRAP법평고모단자각다분적항양화성。결과표명,초성파제취모단자각다분최우공예조건위：초성파공솔100 W,을순체적분수70%,액료비25∶1,제취시간80 min,제취온도60℃；재최우조건하,다분함량위5.75%。모단자각다분청제DPPH자유기적IC50위71.0μg /mL,FRAP치위18.33 mmol/L,구유일정적항양화작용。
Polyphenols was extracted from peony seed shell by ultrasound -assisted method, and the effects of volume fraction of ethanol, ratio of liquid to solid, extraction time and extraction temperature were studied by single factor experiment with content of polyphenols as index, then the extraction condi-tions of polyphenols from peony seed shell were optimized by response surface methodology. Using VC and BHT as control, the antioxidant activity of polyphenols from peony seed shell was assessed by DPPH and FRAP methods. The results demonstrated that the optimal ultrasound-assisted extraction conditions of polyphenols from peony seed shell were obtained as follows:ultrasonic power 100 W, volume fraction of ethanol 70%, ratio of liquid to solid 25∶1, extraction time 80 min, extraction temperature 60℃;under these conditions, the content of polyphenols was 5. 75%. The IC50 value of polyphenols from peony seed shell on scavenging DPPH free radical was 71. 0 μg/mL and its FRAP value was 18. 33 mmol/L, which indicated that the polyphenols from peony seed shell had certain antioxidant activity.