| 甘薯中清除不同自由基的活性物质提取条件的优化 |
| |
| 引用本文： | 张志雯,秦素平,陈于和,乔亚科,武宝悦.甘薯中清除不同自由基的活性物质提取条件的优化[J].河北职业技术师范学院学报,2014(3):1-6. |
| |
| 作者姓名： | 张志雯 秦素平 陈于和 乔亚科 武宝悦 |
| |
| 作者单位： | 河北科技师范学院生命科技学院,河北秦皇岛066600 |
| |
| 基金项目： | 河北省科技支撑计划项目（项目编号：12231009D-1）; 秦皇岛市农业科技成果转化项目（项目编号：2013-4） |
| |
| 摘 要： | 在单因素试验基础上,利用正交试验,分别对甘薯中清除羟自由基和超氧阴离子自由基的两类活性物质的提取条件进行优化。结果表明,甘薯中清除羟自由基活性物质的最佳提取条件为：以水作为提取溶剂,提取剂用量45 mL/g,提取温度为45℃,提取时间2.5 h;甘薯中清除超氧阴离子自由基活性物质的最佳提取条件为：以无水乙醇作为提取溶剂,提取剂用量35 mL/g,提取温度为45℃,提取时间3.0 h。在以水作为提取溶剂的条件下,各提取因素对活性物质羟自由基清除效果的影响顺序由大到小依次为：提取温度、提取时间、提取剂用量,各因素对羟自由基清除率的影响均极显著（p〈0.01）;在以无水乙醇作为提取溶剂的条件下,各提取因素对活性物质超氧阴离子自由基清除效果的影响顺序由大到小依次为：提取温度、提取剂用量、提取时间,各因素对超氧阴离子自由基清除率的影响均极显著（p〈0.01）。
|
| 关 键 词： | 甘薯 羟自由基 超氧阴离子自由基 活性物质 提取条件 优化设计 |
Optimization of Extraction Process for Different Radical Scavenging Substance from Sweet Potato |
| |
| ZHANG Zhi-wen,QIN Su-ping,CHEN Yu-he,QIAO Ya-ke,WU Bao-yue.Optimization of Extraction Process for Different Radical Scavenging Substance from Sweet Potato[J].Journal of Hebei Vocation-Technical Teachers College,2014(3):1-6. |
| |
| Authors: | ZHANG Zhi-wen QIN Su-ping CHEN Yu-he QIAO Ya-ke WU Bao-yue |
| |
| Institution: | ( Life Science and Teehnology Institute, Hebei Normal University of Seienee ＆ Teehnology, Qinhuangdao Hebei, 066600, China) |
| |
| Abstract: | The water bath extraction process for radical scavenging substance from sweet potato was optimized with single factor and orthogonal experiments. The results showed that the optimum water bath extraction process for active substances removing hydroxyl radical was as follows： taking water as extrication solvent, extraction agent is 45 mL/g, temperature is 45℃ within 2.5 h. The optimum water bath extraction process for active substances of removing superoxide anion radical was as follows： taking absolute ethyl alcohol as extrication solvent, extraction agent is 35 mL/g, temperature is 45 ℃ within 3.0 h. The order of test factors which influenced the clearance of hydroxyl radical was： temperature, extraction time, and extraction agent. The influence of every factor on the clearance of hydroxyl radical is very significant（p 〈 0.01 ）. The order of test factors which influenced the clearance of superoxide anion radical hydroxyl radical was： temperature, extraction agent, and extraction time. The influence of every factor on the clearance of superoxide anion radical hydroxyl radical is very significant（p 〈0. 01 ）. |
| |
| Keywords: | sweet potato hydroxyl radical superoxide anion radical active substance extraction condition op- timal design |
| 本文献已被 维普 等数据库收录！ |
|
