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檳榔籽總酚提取工藝優(yōu)化與抗氧化活性試
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of Extraction Technology and Antioxidant Activities of Total Phenol from Betel Nut Seed
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    摘要:

    為了探索檳榔籽中總酚提取的最佳工藝參數(shù),,在單因素試驗(yàn)的基礎(chǔ)上以提取溫度、提取時(shí)間和液料比為試驗(yàn)因素,,以總酚含量為響應(yīng)值,,采用三因素五水平的響應(yīng)面分析法進(jìn)行試驗(yàn),。結(jié)果表明,3個(gè)因素對(duì)檳榔籽總酚提取含量的影響大小順序?yàn)椋禾崛囟?、液料比,、提取時(shí)間;檳榔籽中總酚提取的最佳工藝參數(shù)為:提取溫度58℃,、提取時(shí)間4h,、液料比47mL/g,總酚含量的預(yù)測(cè)值為148.09mg/g,,驗(yàn)證值為146.63mg/g,。試驗(yàn)證明,響應(yīng)面法對(duì)檳榔籽中總酚提取條件的優(yōu)化是可行的,,可用于實(shí)際預(yù)測(cè),。抗氧化活性試驗(yàn)表明,,檳榔籽提取物具有較強(qiáng)清除DPPH自由基和ABTS自由基能力,,其

    Abstract:

    EC50值分別為145.62μg/mL和139.38μg/mL。 Optimization of the extraction technology for total phenol from betel nut seed was carried out. On the basis of one factor tests, the method of response surface analysis with 3 factors including extracting temperature, time and solvent-material ratio on the content of total phenol was adopted. The optimal extracting conditions are as follows: extraction temperature 58℃; extraction time 4h; solvent-material ratio 47mL/g. The predicted value and measured value of total phenol is 148.09mg/g and 146.63mg/g, respectively. The results indicate that the obtained mode developed by response surface methodology is feasible for practical prediction. The experiments of antioxidant activity show that the betel nut seed extract presents the strong antioxidant activities to the DPPH and ABTS radical, and the EC50 is 145.62μg/mL and 139.38μg/mL, respectively.

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韓林,張海德,李國(guó)勝,盧聲慧,盛靈芝.檳榔籽總酚提取工藝優(yōu)化與抗氧化活性試[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(4):134-139. of Extraction Technology and Antioxidant Activities of Total Phenol from Betel Nut Seed[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(4):134-139.

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