Optimization of ultrasonic-assisted alcohol extraction of polyphenols from dandelion and their antioxidant activity
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摘要: 本实验以蒲公英全草为原料,选取超声波提取时间、超声波功率、料液比、超声提取温度四个因素为自变量,结合单因素实验结果,对蒲公英多酚超声波辅助提取工艺进行优化,最后对蒲公英不同部位多酚抗氧化活性进行评估。结果表明:四因素对提取率的影响大小依次是提取温度>超声波功率>超声提取时间>料液比;超声波辅助乙醇提取蒲公英多酚的最佳工艺条件为提取时间37 min、超声功率380 W、提料液比1∶48、温度42℃,多酚平均提取率为3.68%±0.05%,与理论预测值3.72%误差值仅为0.94%。在优化条件下依次对蒲公英全草、叶片和根中的多酚进行提取并比较其抗氧化活性,三者均具有较强的抗氧化能力,蒲公英不同部位的抗氧化活性大小依次为蒲公英叶片>蒲公英全草>蒲公英根。Abstract: This study aimed to optimize the ultrasonic- assisted extraction of polyphenols from dandelion using single- factor experiments and response surface methodology. The antioxidant activity of the extracted flavonoids was evaluated. The optimal extraction conditions were determined as follows: the time of ultrasonic- assisted extraction 37 min,ultrasound power 380 W,solid- to- liquid ratio 1∶ 48 g / m L and temperature 42 ℃.Under these conditions,the predicted and experimental extraction yield of polyphenols was( 3.68% ± 0.05%) and 3.72%,respectively.The good consistency indicated the mathematical model could fit experimental data well.Polyphenols compounds were extracted from the whole plants,leaves or roots of dandelions under the optimal conditions,and their antioxidant activities were evaluated and compared. The polyphenols extracted from both parts possessed high total reducing power. DPPH and hydroxyl free radical scavenging abilities. The antioxidant activity of different parts of dandelion was in the decreasing order: leave > whole plant > root.
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