辣木茶多酚的提取工艺优化及其抗氧化活性研究
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摘要
通过单因素实验考察了液料比、提取时间、提取温度对辣木茶多酚提取率的影响,在单因素实验的基础上,通过正交实验优化了辣木茶多酚的水法提取工艺,并通过测定辣木茶多酚对·OH、·O_2~-的清除能力评价其抗氧化活性。结果表明,辣木茶多酚的最优水法提取工艺为:液料比50∶1(mL∶g)、提取时间80min、提取温度100℃,在此条件下,辣木茶多酚提取率达到最高,为40.88mg·g~(-1);辣木茶多酚具有较强的抗氧化活性,对·OH和·O_2~-具有较强的清除作用。
We investigated the effects of liquid-solid ratio,extraction time,and extraction temperature on the extraction rate of Moringa oleifera tea polyphenols by single-factor experiments.Then,on the basis of singlefactor experiments,we optimized the water extraction process of Moringa oleiferatea polyphenols by orthogonal experiments,and evaluated the antioxidant activity of Moringa oleifera tea polyphenols by the determination of scavenging abilities of·OH and·O_2~-.The results show that the optimum extraction conditions can be determined as follows:the liquid-solid ratio of 50∶1(mL∶g),the extraction time of 80 min,and the extraction temperature of 100℃.Under above conditions,the extraction rate of Moringa oleiferatea polyphenols reaches the highest of 40.88 mg·g~(-1).The Moringa oleiferatea polyphenols have strong antioxidant activity and have strong scavenging effect on·OH and·O_2~-.
We investigated the effects of liquid-solid ratio,extraction time,and extraction temperature on the extraction rate of Moringa oleifera tea polyphenols by single-factor experiments.Then,on the basis of singlefactor experiments,we optimized the water extraction process of Moringa oleiferatea polyphenols by orthogonal experiments,and evaluated the antioxidant activity of Moringa oleifera tea polyphenols by the determination of scavenging abilities of·OH and·O_2~-.The results show that the optimum extraction conditions can be determined as follows:the liquid-solid ratio of 50∶1(mL∶g),the extraction time of 80 min,and the extraction temperature of 100℃.Under above conditions,the extraction rate of Moringa oleiferatea polyphenols reaches the highest of 40.88 mg·g~(-1).The Moringa oleiferatea polyphenols have strong antioxidant activity and have strong scavenging effect on·OH and·O_2~-.
引文
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[2] 董竹平,李超,扶雄.不同品种辣木叶多糖的理化性质和抗氧化活性研究[J].现代食品科技,2018,34(1):38-44.DONG Z P,LI C,FU X.Physicochemical characterization and antioxidant activity of polysaccharides from different species of Moringa oleifera leaves[J].Modern Food Science and Technology,2018,34(1):38-44.
[3] 陈玉芹,尹红星,王应清,等.辣木茶的氨基酸分析及营养价值评定[J].南方农业学报,2017,48(7):1280-1285.CHEN Y Q,YIN H X,WANG Y Q,et al.Amino acid components and nutritional value in Moringa oleifera Lam.tea[J].Journal of Southern Agriculture,2017,48(7):1280-1285.
[4] 赵谋明,李巧琳,林恋竹,等.辣木叶提取物的制备及抗氧化活性[J].食品科学,2018,39(21):25-30.ZHAO M M,LI Q L,LIN L Z,et al.Preparation of Moringa oleiferaleaf extracts and their antioxidant activities[J].Food Science,2018,39(21):25-30.
[5] 罗金水,潘迎芬,方天赐,等.一种高香型富硒辣木茶的制作技术[J].福建热作科技,2017,42(4):27-28.
[6] 韦雪英,冯红钰,符策.辣木茶加工技术初探[J].中国热带农业,2016(4):73,65.
[7] 李春燕,成浩,杨晓丽,等.单因素实验设计在茶多酚水提取工艺研究中的应用[J].昭通师范高等专科学校学报,2012,34(5):11-13.LI C Y,CHENG H,YANG X L,et al.Effect of single factor experiment design on water extraction of tea polyphenol[J].Journal of Zhaotong Teacher′s College,2012,34(5):11-13.
[8] 李煜,田茂军,张绪勇,等,六盘水市茶叶中茶多酚含量测定[J].六盘水师范学院学报,2013,25(1):44-47.LI Y,TIAN M J,ZHANG X Y,et al.Determination of tea polyphenol content in Liupanshui City[J].Journal of Liupanshui Normal University,2013,25(1):44-47.
[9] SPIGNO G,TRAMELLI L,de FAVERI D M.Effects of extraction time,temperature and solvent on concentration and antioxidant activity of grape marc phenolics[J].Journal of Food Engineering,2007,81(1):200-208.
[10] 张秀芬,陈金妹,姚丽云,等.白芽奇兰茶多酚的提取工艺及其抗氧化活性[J].生物加工过程,2016,14(4):48-54.ZHANG X F,CHEN J M,YAO L Y,et al.Extraction and antioxidant activity of tea polyphenols from Baiyaqilan tea[J].Chinese Journal of Bioprocess and Engineering,2016,14(4):48-54.
[11] 陈贞纯,刘晓慧,吴媛媛,等.茶多酚提取分离技术研究进展[J].中国茶叶,2013(1):9-12.