Study on the optimization of extraction technology and the antioxidant effect of proanthocyanidins from Picea koraiensis Nakai's cones
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摘要: 以红皮云杉球果为实验原料,采用响应面法对原花青素提取工艺进行优化并对其抗氧化能力进行评价。结果表明:红皮云杉球果原花青素提取的最佳工艺参数为:乙醇浓度为60%、温度51℃、时间2h、料液比为1∶44（g/mL）,此时原花青素得率为（71.23±0.25）mg/g。红皮云杉球果原花青素精制物具有较强的清除自由基能力和还原能力,并且清除ABTS+·能力和还原能力高于阳性对照Trolox。这说明红皮云杉球果原花青素具有较强的抗氧化能力,有待进一步深入研究。Abstract: The purpose of the study was the optimization of the process for the extraction of proanthocyanidins from Picea koraiensis Nakai's cones with the response surface method and evaluation of antioxidant activity. The results showed the optimum condition for the extraction of proanthocyanidins from Picea koraiensis Nakai's cones was obtained:ethanol concentration of 60%, extraction temperature of 51℃, extraction time 2h, the ratio of material to solvent 1∶44 (g/mL) . Under these conditions, the maximum extraction rate of proanthocyanidins was up to (71.23±0.25) mg/g. The results showed that the purified proanthocyanidins possessed relatively strong reducing power and capacity of scavenging free radicals. The reducing power and capacity of scavenging ABTS+· was stronger than the positive control Trolox. Picea koraiensis Nakai's cones which contains of proanthocyanidins with a strong antioxidant activities needs further study.
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Keywords:
- Picea koraiensis Nakai /
- proanthocyanidins /
- extraction /
- antioxidant activity
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