Optimization of Ultrasonic-Assisted Extraction of Polyphenols in the Purple Passionfruit Leaves by Response Surface Methodology and Its Antioxidant Activity
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摘要: 以紫果西番莲叶为对象，研究其多酚提取工艺及抗氧化活性。在单因素实验基础上采用Box-Behnken响应面分析法优化紫果西番莲叶多酚的提取工艺，考察液料比、提取时间、超声功率和超声温度对其多酚提取量的影响，以清除DPPH自由基和·OH能力评价紫果西番莲叶多酚的抗氧化活性。结果表明，最佳提取条件为：液料比36：1 mL/g、提取时间54 min、超声功率350 W和超声温度70℃，此时紫果西番莲叶中多酚提取量为（13.19±0.17） mg/g。抗氧化活性结果表明，紫果西番莲叶多酚具有较好的抗氧化活性，其清除DPPH自由基和·OH的半抑制浓度（IC50）分别为0.058和0.144 mg/mL。Abstract: To optimize the extraction technology and antioxidant activity of polyphenols from purple passionfruit leaves. On the basis of a single factor test,the material to solvent ratio,extraction time,ultrasonic power and ultrasonic temperature were the factors,and the Box-Beheken was used to design test program. The optimal extraction technology was as follows: Solvent to material ratio 36∶1 mL/g,extraction time 54 min,ultrasonic power 350 W and temperature 70 ℃. Under the above conditions,the extraction amount of polyphenols from purple passionfruit leaves was(13.19±0.17) mg/g. The test of antioxidant activity showed that the polyphenols from purple passionfruit leaves had better antioxidant activity,and half inhibition concentrations(IC50)of DPPH and hydroxyl radicals were 0.058 mg/mL and 0.144 mg/mL,respectively.
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