Optimization of flavonoids extraction from jackfruit peel by response surface methodology
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摘要: 采用乙醇浸提法从菠萝蜜果皮中提取黄酮,研究了液料比、乙醇浓度、提取时间和提取温度等对菠萝蜜果皮黄酮得率的影响并采用响应面实验设计和多元二次回归分析优化了此提取工艺。结果表明,乙醇浓度76%,料液比1∶22(g/m L),提取温度68℃,提取时间2 h为最佳提取工艺条件。验证实验得到黄酮提取量为23.512 mg/g且黄酮对DPPH自由基的清除能力与V_C相当。各因素对菠萝蜜黄酮得率的影响次序是:提取温度>料液比>乙醇浓度>提取时间。因此,从菠萝蜜果皮中也能获得较高得率的黄酮,且该黄酮具有良好的抗氧化能力。Abstract: Flavonoids was extracted from jackfruit peel with the use of ethanol,and the effect of factors on the yield of jackfruit peel flavone was investigated,including liquid ratio,ethanol concentration,extraction time and extraction temperature.The response surface experiment design and multiple quadratic regression analysis were ordered to optimize the extraction technology.The results showed that the optimum conditions was as follows: 76% ethanol concentration,solid- liquid ratio and( g / m L),extraction temperature 68 ℃,extracting time 2 h.Flavonoids extraction quantity iof 23.512 mg / g was obtained from verified experiment,and the DPPH free radical scavenging capacity of flavonoids was equal with vitamin C. Nevertheless,the influence order was: extraction temperature > solid- liquid ratio > ethanol concentration > extraction time.Therefore,relatively high flavonoids yield was achieved from jackfruit peel,and the flavonoids had a favourable antioxidant capacity.
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Keywords:
- Jackfruit /
- flavonoids /
- extraction /
- response surface methodology
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