食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
53-56,57
,共5页
李孝坤%马金菊%王浩%王振强
李孝坤%馬金菊%王浩%王振彊
리효곤%마금국%왕호%왕진강
响应面法%桦褐孔菌%提取%抗氧化活性
響應麵法%樺褐孔菌%提取%抗氧化活性
향응면법%화갈공균%제취%항양화활성
response surface methodology (RSM)%Inonotus obliquus%extraction%antioxidant activities
通过响应面分析对桦褐孔菌抗氧化活性成分的提取工艺进行了优化，并对提取物的铁离子还原能力（FRAP）、DPPH自由基清除能力进行了评价。结果表明，最佳提取工艺为料液比1∶20（g/mL），乙醇浓度65%，提取温度85℃，提取时间2.5 h。根据最佳提取工艺，得到桦褐孔菌抗氧化活性成分提取物得率为21.6%，其多酚含量为12.04 mg/g，铁离子还原能力测试（FRAP）值为1.42 mmol/g样品，提取物浓度为400μg/mL时DPPH自由基清除率为78.05%。加热实验表明，桦褐孔菌提取物具有一定的热稳定性。
通過響應麵分析對樺褐孔菌抗氧化活性成分的提取工藝進行瞭優化，併對提取物的鐵離子還原能力（FRAP）、DPPH自由基清除能力進行瞭評價。結果錶明，最佳提取工藝為料液比1∶20（g/mL），乙醇濃度65%，提取溫度85℃，提取時間2.5 h。根據最佳提取工藝，得到樺褐孔菌抗氧化活性成分提取物得率為21.6%，其多酚含量為12.04 mg/g，鐵離子還原能力測試（FRAP）值為1.42 mmol/g樣品，提取物濃度為400μg/mL時DPPH自由基清除率為78.05%。加熱實驗錶明，樺褐孔菌提取物具有一定的熱穩定性。
통과향응면분석대화갈공균항양화활성성분적제취공예진행료우화，병대제취물적철리자환원능력（FRAP）、DPPH자유기청제능력진행료평개。결과표명，최가제취공예위료액비1∶20（g/mL），을순농도65%，제취온도85℃，제취시간2.5 h。근거최가제취공예，득도화갈공균항양화활성성분제취물득솔위21.6%，기다분함량위12.04 mg/g，철리자환원능력측시（FRAP）치위1.42 mmol/g양품，제취물농도위400μg/mL시DPPH자유기청제솔위78.05%。가열실험표명，화갈공균제취물구유일정적열은정성。
The extracting technology of crude antioxidants from Inonotus obliquus was studied and response surface methodology (RSM) was applied to optimize the process. And antioxidant activities of extracts from Inonotus obliquus were evaluated by FRAP assay and DPPH radical scavenging capacity. The optimal extracting conditions were ratio of materials to solvent 1∶20 (g/mL), concentration of ethanol 65%, extraction temperature 85 ℃ and extraction time 2 . 5 h . Under these conditions , extraction yield of antioxidants was 21 . 6 %, 12.04 mg/g polyphenol could be obtained. The Inonotus obliquus extracts had a strong antioxidant activity, the FRAP value, DPPH radical scavenging capacity with a concentration of 400 μg/mL were 1.42 mmol/g sample (FeSO4·7H2O equivalents) and 78.05 %, respectively. Characterization of the Inonotus obliquus extracts antioxidants proved that those antioxidants were heat-resistant.
